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4.13 from 31 votes

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! 
Prep Time10 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: carrot bundt cake, carrot cake
Servings: 8 servings
Author: Kathryn Donangelo

Equipment

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

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.