Carrot Bundt Cake Recipe

A slice of carrot cake with cream cheese frosting and walnuts sits on a white plate. In the background, the rest of the frosted bundt cake is displayed on a separate plate.

Carrot Bundt cake recipe is a spiced Bundt cake made with freshly shredded carrots, oil, brown sugar, raisins, and toasted pecans or walnuts for a soft, even crumb. It bakes up sturdy for clean slices and is finished with a smooth cream cheese frosting with a light tang.

Course Dessert

Cuisine American, Southern

Keyword Bundt cake, carrot, carrot bundt cake recipe, moist

Prep Time 25

Cook Time 55

Cooling Time: 25

Total Time 1 45

Servings pieces

Calories 671

Author Gina Dickson

Equipment

Bundt Pan

Ingredients

2 ½ cups all-purpose flour unbleached
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
3 cups carrots use a box grater or the shredder attachment on a food processor, peeled and shredded
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 ½ cups vegetable oil safflower oil, or canola oil
1 ½ cups toasted chopped pecans or walnuts
1 cup raisins

Cream Cheese Frosting

8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened but still cool
1 tablespoon sour cream
½ teaspoon vanilla extract
1 ¼ cups confectioners’ sugar 5 ounces/142 grams

Instructions

Prepare the Bundt Pan

Adjust the oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.
Generously spray a 10- to 12-cup Bundt pan with nonstick cooking spray, making sure to coat every groove and crevice. Lightly dust with flour if desired for extra insurance against sticking.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
2 ½ cups all-purpose flour, 1 ¼ teaspoons baking powder, 1 teaspoon baking soda, 1 ¼ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon salt

Shred the Carrots

Shred the carrots using the large holes of a box grater until you have about 3 cups. Set aside.
3 cups carrots

Make the Batter by Hand

In a separate large bowl, whisk together the granulated sugar, light brown sugar, and eggs until well combined and slightly frothy.
1 ½ cups granulated sugar, ½ cup packed light brown sugar, 4 large eggs
Slowly pour in the oil while whisking continuously until the mixture looks lighter in color and fully blended.
1 ½ cups vegetable oil
Stir in the shredded carrots, toasted chopped pecans or walnuts, and raisins.
1 ½ cups toasted chopped pecans or walnuts, 1 cup raisins
Add the dry ingredients to the wet ingredients.
Using a spatula or wooden spoon, gently fold everything together just until no streaks of flour remain. Do not overmix.

Bake the Cake

Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake until a toothpick or skewer inserted into the center comes out clean, about 55 to 65 minutes. Rotate the pan halfway through baking.
Cool the cake in the pan on a wire rack for about 20 to 25 minutes.
Run a thin knife around the edges to loosen, then carefully invert onto a wire rack and cool completely before frosting.

Make the Frosting

In a large bowl, beat the cream cheese and butter together with a hand-held mixer until smooth and creamy.
8 ounces cream cheese, 5 tablespoons unsalted butter
Add the sour cream and vanilla extract and mix until combined.
1 tablespoon sour cream, ½ teaspoon vanilla extract
Add the confectioners’ sugar and beat until smooth and fluffy.
1 ¼ cups confectioners’ sugar

Frost the Cake

Once the cake is completely cool, spread the frosting over the top of the Bundt cake, allowing it to gently drip down the sides.
Optional: Top with chopped walnuts and a sprinkle of very finely grated carrot for color

Notes

Storage: Cover leftovers and refrigerate for up to 3 days. Bring to room temperature before serving for the best texture.
Freezing: Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving.

Nutrition