Carrot Bundt Cake

Frances
Published on June 2, 2023

This Carrot Bundt Cake is a delightful and moist dessert made with grated carrots, crunchy pecans, warm spices, and a sweet frosting on top!

Cakes simply make the best centerpieces whether it is a holiday, birthday, or getting together for dinner! If you are a fan of cake like I am then you have to also try my French Apple Cake, Mayan Chocolate Glazed Bundt Cake, and Apricot Coffee Cake!

frosted and decorated carrot Bundt cake topped with walnuts on a white plate.

I love Carrot Cakes! This Carrot Bundt Cake is moist and dense, thanks to the grated carrots and pecans that are folded into the batter. When you take a bite of this carrot Bundt cake, you’ll experience a bright combination of flavors.

The cake itself has a mild sweetness, with the natural sweetness of the carrots shining through. Then you also have the warm spices like cinnamon and nutmeg create a cozy and comforting taste that complements the carrots perfectly.

Assemble your ingredients. For exact amounts see the recipe card below.

Cake Ingredients

See the recipe card for full information on ingredients and quantities.

How to Make Carrot Bundt Cake

Step #1: Preheat your oven to 350 degrees Fahrenheit and then butter and flour a Bundt cake pan and set aside.

Bundt cake pan that has been buttered and floured.

Step #2: In a medium bowl whisk together the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.

Dry ingredients for carrot Bundt cake whisked together in a glass bowl.

Step #3: In a bowl of a stand mixer or in a medium bowl using a hand mixer, mix together the sugar, eggs, oil, and vanilla until combined.

Wet ingredients for a carrot cake in a glass bowl.

Step #4: Add the flour mixture into the bowl with the wet ingredients and mix until fully combined.

Dry cake ingredients added into the wet ingredients.

Step #5: Next, add in the shredded carrots and pecans and mix until everything has combined.

Carrots and pecans being folded into the cake batter.

Step 6: Pour the cake batter into your prepared Bundt pan and bake for 60-70 minutes until a toothpick comes out clean.

Cake batter in the Bundt cake pan before baking.

Step #7: Wait until the cake cools before removing it from the pan.

Carrot Bundt cake in the pan after it has finished baking.

Step #8: While the cake is baking, prepare the cream cheese frosting.

Step #9: In a bowl with a hand mixer or in a stand mixer, beat together the cream cheese, milk, and powdered sugar until smooth.

Cream cheese frosting ingredients in a glass bowl.

Step #10: Then using a piping bag, frost the top of your Bundt cake, sprinkle some chopped pecans or other nuts on top, serve and enjoy!

Frosted and decorated Bundt cake with a small bowl of pecans on the side.

REcipe FAQs

Can I substitute the vegetable oil in this carrot Bundt cake recipe?

Yes, you can substitute the vegetable oil with an equal amount of melted butter or a neutral-flavored oil like canola or sunflower oil. Keep in mind that the choice of fat may slightly alter the flavor and texture of the cake.

Can I use store-bought shredded carrots instead of grating my own?

While it’s preferable to grate fresh carrots for the best texture and flavor, you can use store-bought shredded carrots as a convenient alternative. However, make sure they are well-drained and not overly wet to avoid excess moisture in the cake.

Can I add raisins to the carrot Bundt cake?

Of course! My preference is to leave them out of this particular recipe, but you can definitely fold some into the batter along with the carrots and pecans to add another texture and burst of sweetness to your cake.

Storage Information

To store this cake in your fridge you can wrap it in plastic wrap and place inside an airtight container in your refrigerator for up to 1 week! This will ensure that the cake is just as moist and dense as it was when it first came out of the oven.

If you are wanting to freeze this Bundt cake you absolutely can. I would recommend freezing it without the frosting on top. Wrap the room temperature cake in plastic wrap and then place in an airtight container in your freezer for up to 2 months!

Slice of carrot cake on a plate with the rest of the cake on a cake stand in the background.

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