Carrot Bundt Cake with Cream Cheese Frosting

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4.58 from 21 votes

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!

Slice of carrot cake on a plate

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 ๐Ÿ˜‰  

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! 

frosted carrot cake with walnuts on top

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)

Oil: vegetable or canola oil can be used. This will help add moisture and make the cake soft and tender.
 
Eggs: you’ll need 4 large whole eggs to help bind the ingredients together.

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 Bundt Cake step-by-step

HOW TO MAKE CARROT CAKE

PREPARE BUNDT PAN. Preheat oven to 350 degrees F. Generously coat a bundt pan with nonstick cooking spray and lightly dust with flour, set aside.
 
COMBINE DRY INGREDIENTS. 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.
 
COMBINE WET INGREDIENTS. 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.
 
ADD THE WET & DRY MIXTURE TOGETHER. 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.
 
BAKE & FROST. 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.
carrot carrot in a bundt pan

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. 

carrot cake with cream cheese frosting on cake platter

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.
carrot cake slices on plates

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.

carrot cake with fork mark

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!

carrot cake Birdseye view

OTHER SPRING RECIPES

slices of Carrot Cake on ceramic plates

CAN’T GET ENOUGH

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Carrot Bundt Cake

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! 
4.58 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: carrot bundt cake, carrot cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings

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!
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Notes

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. 
Store leftovers in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days. 
Leftovers & Storage:
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.

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