A Cozy Twist on a Classic American Favorite

Written by Samad

Carrot cake has always been a comfort dessert in my home, but making it in a Bundt pan? Game changer. This carrot Bundt cake recipe is moist, warmly spiced, and topped with a rich cream cheese glaze that melts right into every curve. Perfect for holidays, birthdays, or a sweet treat after Sunday dinner.

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Why You’ll Love This Carrot Bundt Cake

If you’ve ever had a dry carrot cake (ugh, the worst), you know how important moisture is. This recipe uses freshly grated carrots, a touch of crushed pineapple, and oil instead of butter for that ultra-moist texture.

Plus, the Bundt shape makes it feel a little fancier ideal for potlucks, Easter brunch, or just showing off on Instagram.

Ingredients You’ll Need

Fresh carrots, pineapple, flour, and spices on a wooden table

This recipe keeps it simple, but delivers BIG on flavor.

Main Ingredients (For the Cake)

2 cups all-purpose flour
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots (about 3–4 carrots)
½ cup crushed pineapple, drained
1 tsp vanilla extract
¾ cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Samad’s Tip: Don’t skip the pineapple! It adds subtle sweetness and keeps the crumb soft without tasting fruity.

How to Make Carrot Bundt Cake (Step-by-Step)

Step 1 – Preheat and Prep

Start by preheating your oven to 350°F. Generously grease your Bundt pan with butter and dust it lightly with flour or use a baking spray made for Bundt pans. Trust me nothing ruins a beautiful cake faster than sticking to the pan.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. This step ensures your spices are evenly distributed.

Step 3 – Combine Wet Ingredients

In a large bowl, mix both sugars and oil until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla.

Step 4 – Add the Good Stuff

Fold in grated carrots and pineapple. Add the dry ingredients in batches, stirring gently to avoid overmixing. Toss in the nuts if you’re using them.

Common Mistake Alert: Overmixing can make your cake dense. Stir just until the flour disappears.

Step 5 – Bake That Beauty

Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10–15 minutes before inverting onto a wire rack.

Samad’s Tip: Bundt cakes need time to cool before removing, or they’ll break apart. Be patient it’s worth it.

Step 6 – Make the Glaze

Whisk softened cream cheese with powdered sugar, vanilla, and just enough milk to make a pourable glaze. Drizzle it over the cooled cake and let it set for a few minutes.

Storage and Make-Ahead Tips

Fridge: Store in an airtight container for up to 5 days.
Freezer: You can freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap and foil.
Make-Ahead Tip: Bake the cake a day before and glaze it right before serving it actually tastes better the next day!

FAQ: Carrot Bundt Cake

Q: Can I use pre-shredded carrots from the store?
A: I don’t recommend it they’re too dry. Freshly grated carrots are juicier and make a better cake.

Q: Do I need to use the pineapple?
A: It adds moisture and sweetness, but you can skip it. Just expect a slightly drier crumb.

Q: What kind of Bundt pan should I use?
A: A 10–12 cup Bundt pan works perfectly. I love the ones with deeper grooves for catching that glaze!

Q: Can I add raisins or coconut?
A: Absolutely! Add up to ½ cup of either to customize it your way.

Q: What if I don’t have a Bundt pan?
A: You can bake this in a 9×13 inch pan or two 9-inch rounds, but then it’s not a Bundt just a tasty carrot cake!

Q: What is the secret to moist Bundt cake?
A: The secret is in the balance of fat, sugar, and moisture-rich ingredients. For this carrot Bundt cake, oil keeps the crumb soft and moist, while the grated carrots and crushed pineapple add natural juiciness. And never overbake check it early just in case your oven runs hot.

Q: Why is it called divorce carrot cake?
A: Haha, you’re not alone in wondering! Some folks call it “divorce carrot cake” because it’s so good, you might not want to share it. Others say it’s been the center of a few marital disagreements over who gets the last slice. Either way, it’s legendary for being irresistible.

Q: How do you keep carrot cake from sticking to a Bundt pan?
A: This is a common frustration, and I’ve been there! Grease every nook and cranny of the Bundt pan with butter or shortening, then dust with flour or use a high-quality baking spray designed for Bundt pans. Let the cake cool for 10–15 minutes before flipping it helps it release cleanly.

Q: What makes a Bundt cake different from regular cake?
A: It’s all about the shape and texture. A Bundt cake is baked in a ring-shaped pan with fluted sides, which not only looks beautiful but helps the cake cook evenly. Bundt cakes often have a denser, more buttery crumb and are perfect for rich flavors like carrot, chocolate, or pound cake.

More Dessert Love?

If you’re into cozy, nostalgic desserts, you have to try this dreamy strawberry heaven on earth cake or the super moist banana loaf recipe for a delicious everyday option.

Conclusion from Samad

There’s just something about a good carrot Bundt cake that makes a house feel like home. The warmth from the spices, the sweetness of the carrots, and that luscious cream cheese glaze yeah, it all comes together in the best way. I hope this recipe brings warmth to your kitchen and smiles to your dinner table. Remember the best meals are the ones you share.

Happy baking,
Samad