There’s something magical about pulling a golden Bundt cake out of the oven on a frosty winter afternoon. The aroma of cinnamon, nutmeg, and sweet baked carrots fills the kitchen, instantly wrapping you in warmth. This carrot cake Bundt recipe is one of those nostalgic treats that reminds me of my Nonna’s winter table—where hearty desserts were shared with neighbors and every bite told a story.
This cake is everything you want in a winter dessert: moist, rich, gently spiced, and generously topped with a tangy cream cheese glaze. Whether you’re baking for a holiday gathering or simply craving a cozy afternoon treat, this American classic hits the spot every time.
Why You’ll Love This Carrot Cake Bundt Recipe
- Moist and flavorful thanks to freshly grated carrots and warm spices
- Easy to make, with simple pantry ingredients
- Perfect for gatherings, serving up to 12 people
- Flexible—add pineapple, raisins, or chopped nuts to make it your own
- Gorgeous presentation with a thick cream cheese glaze that drips beautifully over the ridges
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (250g) grated carrots (about 3 medium carrots)
- ½ cup (120ml) crushed pineapple, drained (optional)
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment You’ll Need
- 10- to 12-cup Bundt pan
- Electric mixer (optional, for glaze)
- Mixing bowls
- Rubber spatula
- Cooling rack
Instructions
Step 1: Prep the Bundt Pan
Grease your Bundt pan thoroughly with butter or baking spray, making sure to get into all the crevices. Sprinkle with a light coating of flour, then shake off any excess.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
Step 3: Whisk the Wet Ingredients
In another bowl, combine the sugars, oil, eggs, and vanilla. Beat until smooth and slightly thickened.
Step 4: Combine & Add Carrots
Add the dry ingredients to the wet, mixing just until combined. Fold in the grated carrots, and if using, the pineapple and nuts.
Step 5: Bake
Pour the batter into the prepared Bundt pan and smooth the top. Bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool fully before adding the glaze.
Step 7: Glaze
Beat all glaze ingredients until smooth and pourable. Drizzle generously over the cooled cake.
Tips for the Best Carrot Cake Bundt
- Use freshly grated carrots—they’re juicier and blend into the batter better than pre-shredded.
- Don’t overmix once you add the dry ingredients to keep the crumb soft and tender.
- Let it cool completely before glazing, or the glaze will melt right off.
Variations to Try
- Raisin lovers: Add ½ cup golden raisins for extra chewiness.
- Tropical twist: Swap nuts for shredded coconut and boost the pineapple.
- Zesty upgrade: Add orange zest to the glaze for a citrusy finish.
Serving Suggestions
Serve slices with a cup of spiced chai or black coffee for a delightful afternoon snack. This cake also makes a standout dessert for holiday dinners, potlucks, or church gatherings.
Storage & Make-Ahead Tips
- Room temp: Store the glazed cake covered at room temperature for up to 3 days.
- Fridge: For longer storage, refrigerate for up to 1 week.
- Freezer-friendly: Wrap unglazed slices tightly and freeze for up to 3 months. Thaw and glaze before serving.
FAQs
Can I make this in advance?
Yes! The cake tastes even better the next day as the flavors develop. Just wait to glaze it until before serving.
Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten-free flour blend. Ensure that all remaining ingredients are also gluten-free.
What’s the best way to grate carrots?
Use a box grater on the fine or medium side, or a food processor with a shredding disk.
Final Thoughts
This carrot cake Bundt recipe isn’t just dessert—it’s comfort baked into every slice.. Whether you’re introducing it to your family or bringing it to a winter potluck, it’s bound to become a beloved seasonal staple. Try it once, and you’ll see why it’s one of my go-to bakes when the weather turns chilly.
Let me know how it turns out in the comments—and feel free to share your favorite twists!
