Carrot Bundt Cake with Cream Cheese Frosting
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This Carrot Bundt Cake is moist, fluffy, packed with spices, and topped with a sweet cream cheese frosting. Perfect for Easter or anytime you’re craving cake!
PIN this Carrot Bundt Cake to try later!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Carrot Cake isn’t just for Easter! This makes a delicious dessert all year round and the perfect addition to any dessert table. This homemade Carrot Cake is made in a bundt pan making a showstopping dessert or centerpiece. It’s extremely light, fluffy, and topped with the most delicious homemade cream cheese frosting.
This cake has a depth of flavors from the warm brown sugar and aromatic spices. It’s dense, but not too dense– each bite is incredibly soft. The carrots bring so much moisture and vitamin A to this cake so you can feel good about indulging in it 😉
You’ll instantly fall in love with dessert because it’s easy to make, filled with just the right amount of spice, walnuts, raisins, and of course, carrots. Love Carrot Cake? Be sure to try my Carrot Cake Cookies and Carrot Cake Cookie Bars!
Fun fact: I love carrot cake so much, sometimes I have it on my birthday instead of a traditional birthday cake. Just add rainbow sprinkles on top and it’s a fun, celebration cake!
INGREDIENTS
Flour: all-purpose flour works best for this recipe. I haven’t tried making this with whole wheat flour but I’m sure it would work just fine.
Baking soda and baking powder: helps make the cake rise.
Salt: you’ll just need a pinch to offset the sweetness.
Granulated and brown sugar: adds just the right amount of sweetness (I used Dixie Crystals)
Ground cinnamon, nutmeg, and cloves: adds the “carrot cake” flavor.
Carrots: the key ingredient. I highly recommend shredding your own carrots with a box grater to ensure a soft and tender cake. Do not use packed pre-shredded carrots because they are too thick, hard, and dry and your cake won’t come out the same. You’ll need about 4-5 large peeled carrots for this recipe. They will be wet after you shred them and that is exactly what you want! ( I used Melissa’s Produce)
Vanilla extract: enhances and adds a warm rich flavor.
Walnuts: you can also use pecans or hazelnuts instead. If you want this to be nut-free, you can omit the walnuts.
Raisins: adds chewiness to the cake.
HOW TO MAKE CARROT CAKE
RECIPE TIPS
Make sure not to overbake the cake. Every oven is different, so be sure to pull it out after 40 minutes to check it.
You can make Carrot Cake Cupcakes, Layered Carrot Cake, or sheet pan Carrot Cake with the same recipe.
- To make Carrot Cake Cupcakes: I recommend baking for 15-18 minutes and the recipe should yield about 22-24 cupcakes.
- To make a Layered Carrot Cake: bake in 2- 9 inch round baking pans for 35-40 minutes.
- Bake in a 9 x 13-inch baking pan: bake for 40 minutes-45 minutes- the baking time is similar to a bundt cake.
Shred your own carrots. Use a box grater to shred carrots instead of buying them pre-shredded from the grocery store. This will lock in more moisture and make the cake super soft. Do not use packed pre-shredded carrots because they are too thick, hard, and dry and your cake won’t come out the same.
Make this bundt cake extra pretty by garnishing with chopped nuts, shredded coconut, shredded carrots, ground cinnamon, spring-themed sprinkles, edible flowers, or make mini carrots with frosting.
Customize the texture. If you want your carrot cake to be more crunchy, add more walnuts. If you want to have a chewier texture, add more raisins.
THIS CARROT BUNDT CAKE IS
- Perfect for Easter, any Spring event, or any time you’re craving Carrot Cake!
- Easy to make and is spiced just right with cinnamon, nutmeg, and cloves.
- A simple, yet elegant homemade cake from scratch. Who could resist carrot cake?!
- Smothered with a tangy and sweet cream cheese frosting that makes this cake luscious and perfect.
LEFTOVERS & STORAGE
Store leftovers in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days.
To freeze, make sure to cool the carrot cake completely. Wrap the whole unfrosted cake or cut the unfrosted carrot into portions and wrap each piece tightly with plastic wrap. Store in a freezer bag or airtight container and freeze for up to 3 months.
To thaw, place the cake on the counter for a few hours or in the refrigerator overnight. I recommend frosting the cake once it’s been completely thawed out.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
OTHER SPRING RECIPES
- Lemon Pie
- Carrot Cake Bars
- Orange Loaf Cake
- Spring Cake Mix Cookies
- Cream Cheese Stuffed Carrot Cake Muffins
- Raspberry Almond Scones
- Italian Ricotta Cookies
- Lemon Crinkle Cookies
CAN’T GET ENOUGH
Subscribe and I’ll send all my newest and FREE recipes to your inbox! You can also keep up with me on Pinterest, Instagram, and Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!
Carrot Bundt Cake
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 4 whole large eggs
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 1/4 cup carrots (about 4-5 large peeled carrots) shredded
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 3 tablespoons whole or reduced-fat milk
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
To make the Carrot Cake
- Preheat oven to 350 degrees F. Generously coat a bundt pan with nonstick cooking spray and lightly dust with flour, set aside.
- In a large mixing bowl. Whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, raisins, and walnuts). Whisk until combined.
- In a medium mixing bowl, whisk together the eggs, oil, sugars, and vanilla extract until combined and smooth. Add in the carrots and mix until evenly distributed in the mixture.
- Pour the wet mixture into the dry flour mixture and fold together with a spatula just until combined and that not dry mixture is visible. Be sure to scrape the sides of the bowl and do not overmix the cake batter. The batter will seem a little lumpy and that's perfectly OK.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the carrot cake cool for at least 15 minutes on a wire rack, then carefully turn it upside down and remove the bundt pan. Let the cake cool for at least 30 minutes before frosting.
To make the Cream Cheese Frosting
- In a medium mixing bowl, beat together the cream cheese and butter just until combined.
- Add in the milk, vanilla extract, and powdered sugar and beat until all of the ingredients are combined. Be sure to scrape down the sides of the bowl and beat again until smooth. If the frosting seems too thick, add more milk. If it's too thin, add more powdered sugar.
- Use a spoon or icing spatula to frost the cake. Slice, garnish with more chopped walnuts on top, and enjoy!
Notes
- To make Carrot Cake Cupcakes: I recommend baking for 15-18 minutes and the recipe should yield about 22-24 cupcakes.
- To make a Layered Carrot Cake: bake in 2- 9 inch round baking pans for 35-40 minutes.
- Bake in a 9 x 13-inch baking pan: bake for 40 minutes-45 minutes- the baking time is similar to a bundt cake.
Monday #SpringSweetsWeek Recipes
- Blood Orange Shortbread Cookies from Jolene’s Recipe Journal
- Carrot Bundt Cake from Kathryn’s Kitchen Blog
- Carrot Halwa Ice Cream from Magical Ingredients
- Coconut Pudding with Dragon Fruit from Shockingly Delicious
- Crystalized Ginger Scones with Sake Poached Asian Pears from The Spiffy Cookie
- Easter Candy Crack Bars from Cookaholic Wife
- Easter Charcuterie Board from Devour Dinner
- Frozen Lemonade Pie from Cheese Curd In Paradise
- Hummingbird Cupcakes from Red Cottage Chronicles
- Instant Pot Key Lime Cheesecake from Hezzi-D’s Books and Cooks
- Key Lime Bundt Cake from Jen Around the World
- Key Lime Pie from Blogghetti
- Key Lime Sugar Cookies from Daily Dish Recipes
- Lemon Blueberry Jelly Roll from That Recipe
- Lemon Crinkle Cookies from Eat Move Make
- Lemon Posset Tart from Art of Natural Living
- Lemon Scones with Lavender Glaze. from Family Around the Table
- Mocha Cream Puffs from A Kitchen Hoor’s Adventures
- Orange Unicorn Doughnuts from Cindy’s Recipes and Writings
- Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
- Strawberry Lavender Muffins from Sweet Beginnings
- Strawberry Lemonade Mascarpone Cheesecakes from Karen’s Kitchen Stories
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
My dad’s favorite cake! Pinning for his birthday, he’s going to love it!
Yay! This makes such a great birthday cake, I hope he loves it 🙂
Great Recipe! And thank you for the giveaway!
You are so welcome! 🙂
Carrot cake and cream cheese icing is ALWAYS a good idea! This sounds amazing.
It’s such a perfect frosting for this cake!
I like my carrot cake stuffed full so this is my kind of cake!
Me too, Heather!
I love this as a bundt cake! So pretty!
Thank you so much, Cindy!
My bundt pan rarely gets used. I need to make this!
This is the perfect cake recipe for a bundt pan! 🙂 I hope you love it as much as we do!
What a perfect dessert (or breakfast!)
I love the idea of cake for breakfast 😉
I love carrot cake and making it in bundt form is perfect for Easter!
Thank you and I hope you do! 🙂
How clever and pretty to do this in a bundt pan!
Thank you so much!
Bundt cakes are so simple but some of the prettiest desserts.
They really are! 🙂 Thanks!
Carrot Cake is one of my favorites this time of year. It’s just so perfect to celebrate with. YUM!
Carrot cake is my favorite! I love the bundt version and your cake looks inviting! YUMMY!