Carrot Bundt Cake Recipe

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This carrot bundt cake recipe is deliciously soft and moist with perfectly balanced warm spices. I top this carrot cake with my smooth cream cheese icing. It is a perfect treat for Spring but you can make it any time of the year. No mixer needed!

Carrot bundt cake with a glaze, a slice taken from it.

If you love my carrot cake loaf, mini carrot cake or my carrot muffins with cream cheese filling, you’ll enjoy today’s carrot bundt cake which is a combination of those recipes.

It is soft, moist and not overly sweet. You can enjoy this carrot cake during Easter or at any occasion.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Carrots-I use 3 cups (3 large) shredded carrots that help for moisture.
Flour-I use all purpose flour. It creates structure.
Spices-I use cinnamon, ginger, nutmeg and cloves that go so well in this carrot cake.
Leaveners–I use baking soda which reacts with brown sugar and makes the cake rise. Also, I use baking powder which makes this cake light.
Salt-It brings the flavors out but if you don’t consume salt, you can leave it out.
Eggs-They give structure and moisture.
Sugar-I use a combination of brown sugar (for moisture and flavor) and granulated sugar. If you don’t have brown sugar at home, you can make homemade brown sugar with granulated sugar and molasses.
Olive oil-It gives moisture.
Vanilla extract-I use it both in the cake and in the icing.
Cream cheese-I use brick style for the icing.
Butter-I use just a little for the icing.
Lemon juice or milk-I use just a little in the icing to achieve a pourable consistency . It depends on your preference. If you love a little tanginess in the icing add lemon juice, if not give the consistency with milk or you can use both.
Powdered sugar-I use it in the icing.

Step by step instructions

First I peel the carrots. Before grating them I cut the carrots in half to make this process easier.

Collage that shows the process of grating the carrots.

Then I place flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl and stir with a whisk. I set aside the bowl.

Collage that shows mixing dry ingredients with a whisk.

Next I mix the brown sugar, granulated sugar and eggs in a large bowl with a whisk.

Collage that shows mixing brown sugar, granulated sugar and eggs in a bowl with a whisk.

I mix in the olive oil and then the vanilla extract.

Collage that shows mixing in olive oil and vanilla extract to the egg mixture.

After that I add the flour mixture in 2 batches. First I start to mix with a whisk and then continue with a spatula.

Collage that shows adding flour mixture over wet mixture.

Finally I add the carrots and stir with a spatula and then mix in the chopped walnuts.

Collage that shows adding grated carrots and copped walnuts into the mixture.

I pour/spoon the batter into a greased and floured bundt pan and bake for 47 to 49 minutes or until the toothpick that is inserted into the center comes out clean.

Collage that shows carrot bundt cake in a pan before and after baked.

After 15 minutes, I run a knife or small, thin spatula through outer and middle part to make sure the cake is not attached to the pan before inverting the cake into a wire rack. I let it cool completely.

While the cake is almost cooled, I make the icing.

I place the cream cheese and butter in a medium bowl and stir with a whisk. Once the mixture is creamy, I add the powdered sugar.

Collage that shows mixing cream cheese and butter with a whisk.

Next I add the vanilla extract and lemon juice. I start with 1 tablespoon of lemon juice and add as needed until I reach a pourable consistency. In total I use 2 tablespoons of lemon juice.

As I mentioned above you can use milk instead of lemon juice. Or you can start with lemon juice, and then taste and continue with milk if you find lemon taste too much.

Collage that shows adding vanilla extract and lemon juice until reaching to pourable consistency.

Once the cake is cooled, I pour the icing on top. Depending on how pourable consistency you made it, you may need to tap the cake plate gently, so the icing will continue to pour.

Enjoy!

Carrot bundt cake with cream cheese icing on top.

How to store

If you don’t put icing on top you can keep it at room temperature for up to 3 days but iced cake due to cream cheese and butter should be kept in the fridge. You can keep in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 months.

I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!

Carrot Bundt Cake Recipe

Ingredients you’ll need

Step by step instructions