Easy Carrot Bundt Cake Recipe with Cream Cheese Icing
If you’ve tried a layered carrot cake, carrot cake loaf, or even carrot cake cookies, then you’re in for a real treat with this carrot bundt cake. It’s easy to make, uses just a few ingredients, and has that classic bundt shape that looks beautiful on any dessert table.
I love that it all comes together in one bowl, and it bakes in just 45 minutes, making it perfect for busy weekends. The texture turns out incredibly tender and moist, especially when you use room temperature ingredients like butter, eggs, and cream cheese from the beginning.
When I’m baking, I always use a kitchen scale for accurate measurements and the spoon and sweep method for dry ingredients to avoid packing. Trust me, good measuring can make or break a cake! I also use an oven thermometer to know your oven—some ovens run warmer or colder, and being able to adjust baking temperatures is so important for perfect baked goods.
Don’t forget to let your cake cool before adding that dreamy smooth cream cheese icing, and a sprinkle of chopped walnuts on top brings it all together. If your butter isn’t soft, just pop it in the microwave for 5 seconds each side, but watch closely to make sure you’re just softening, not melting. For eggs, sit them in warm water for 15 minutes—it helps them become properly incorporated into the batter. You may also try my this Amish cinnamon Bread recipe.
Why You’ll Love This Recipe
You’ll love this carrot bundt cake because it’s the perfect mix of moist, flavorful, and visually stunning thanks to its classic bundt shape. Unlike a heavy layered carrot cake or dense carrot cake loaf, this version is lighter but still rich, and it comes together quickly with room temperature ingredients and just one bowl. It only bakes for about 45 minutes, yet the result is a beautifully textured cake with a subtle crunch from chopped walnuts and a creamy finish from the smooth cream cheese icing.
Ingredients
All-purpose flour
Baking soda
Cinnamon
Nutmeg
Salt
Brown sugar
Granulated sugar
Vegetable oil
Eggs
Fresh carrots
Crushed pineapple
Vanilla extract
Walnuts (optional)
Cream cheese
Butter
Powdered sugar
Milk
Step-by-Step Instructions to Make Carrot Bundt Cake
1. Get Your Ingredients Ready
First, let your butter, cream cheese, and eggs sit out until they reach room temperature. If you need to soften butter quickly, put it in the microwave for 5 seconds on each side, but watch closely so it doesn’t melt. To warm the eggs, place them in a bowl of warm water for 15 minutes. This helps everything mix better when making your batter.
2. Preheat Your Oven
Turn on your oven to 350°F (175°C). Use an oven thermometer if you can, so you know your oven. Some ovens are warmer or colder than they say, so it’s important to check and adjust baking temperatures if needed. This helps your baked goods come out just right.
3. Measure Everything the Right Way
Use a kitchen scale for the most accurate measurements. If you’re using cups, use the spoon and sweep method—spoon the ingredient into the cup and level it off with a knife. This helps you avoid packing things like flour and sugar, which can make your cake too dense.
4. Mix the Wet Stuff
In one bowl, mix together the brown sugar, white sugar, and oil. Then add the eggs, one at a time, mixing after each one until they’re properly incorporated. Stir in the vanilla extract at the end.
5. Add the Dry Ingredients
Now sift in the flour, baking soda, cinnamon, nutmeg, and salt. Mix everything gently—just until it comes together. Don’t mix too much, or the cake might get tough.
6. Add the Good Stuff
Gently stir in the grated carrots, crushed pineapple, and chopped walnuts (these are optional, but I like the crunch). This is what gives your cake that great texture and flavor.
7. Time to Bake
Pour the batter into a greased and floured Bundt pan. Use a spoon to smooth the top so it bakes evenly. Put it in the oven and bake for about 45 minutes, or until a toothpick in the middle comes out clean.
8. Cool the Cake Down
After baking, let the cake rest in the pan for about 10–15 minutes. Then gently turn it out onto a rack or plate and let the cake cool Don’t rush this part—it helps the icing go on smoothly.
9. Make the Icing
In a bowl, beat together the cream cheese and butter until smooth. Then add powdered sugar and vanilla extract. Add a little milk at a time to make the icing just soft enough to drizzle. Once the cake is cool, pour the icing over the top.
Tips for the Perfect Carrot Bundt Cake
To get the best carrot bundt cake, make sure to use room temperature ingredients like butter, eggs, and cream cheese. This helps everything mix together smoothly and gives the cake a light, even texture. Be careful when measuring—use a kitchen scale or the spoon and sweep method to get accurate measurements and avoid packing ingredients like flour.
Don’t forget to grease and flour your Bundt pan well to make sure the cake comes out easily. Also, let the cake cool completely before adding the cream cheese glaze or frosting; this prevents it from melting or sliding off. Finally, check your oven temperature with an oven thermometer to make sure it’s baking at the right temperature. These little steps will help you make a moist, tender cake every time!
Storage Suggestions
Store your carrot bundt cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can also refrigerate it for up to a week. For the best flavor, bring it to room temperature before serving.
PrintCarrot Bundt Cake Recipe
This Carrot Bundt Cake is moist, tender, and full of warm spices, fresh carrots, and a hint of pineapple, topped with creamy cream cheese icing. Baked in a beautiful bundt shape, it’s an easy one-bowl recipe perfect for any occasion, from everyday treats to special celebrations
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 5 Minuts
- Yield: 12 servings 1x
- Category: Desert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs (room temperature)
- 2 cups (220g) grated fresh carrots
- ½ cup (120g) crushed pineapple, drained
- 1 tsp vanilla extract
- ½ cup (60g) chopped walnuts (optional)
Instructions
Get Your Ingredients Ready
First, let your butter, cream cheese, and eggs sit out until they reach room temperature. If you need to soften butter quickly, put it in the microwave for 5 seconds on each side, but watch closely so it doesn’t melt. To warm the eggs, place them in a bowl of warm water for 15 minutes. This helps everything mix better when making your batter.
Preheat Your Oven
Turn on your oven to 350°F (175°C). Use an oven thermometer if you can, so you know your oven. Some ovens are warmer or colder than they say, so it’s important to check and adjust baking temperatures if needed. This helps your baked goods come out just right.
Measure Everything the Right Way
Use a kitchen scale for the most accurate measurements. If you’re using cups, use the spoon and sweep method—spoon the ingredient into the cup and level it off with a knife. This helps you avoid packing things like flour and sugar, which can make your cake too dense.
Mix the Wet Stuff
In one bowl, mix together the brown sugar, white sugar, and oil. Then add the eggs, one at a time, mixing after each one until they’re properly incorporated. Stir in the vanilla extract at the end.
Add the Dry Ingredients
Now sift in the flour, baking soda, cinnamon, nutmeg, and salt. Mix everything gently—just until it comes together. Don’t mix too much, or the cake might get tough.
Add the Good Stuff
Gently stir in the grated carrots, crushed pineapple, and chopped walnuts (these are optional, but I like the crunch). This is what gives your cake that great texture and flavor.
Time to Bake
Pour the batter into a greased and floured Bundt pan. Use a spoon to smooth the top so it bakes evenly. Put it in the oven and bake for about 45 minutes, or until a toothpick in the middle comes out clean.
Cool the Cake Down
After baking, let the cake rest in the pan for about 10–15 minutes. Then gently turn it out onto a rack or plate and let the cake cool Don’t rush this part—it helps the icing go on smoothly.
Make the Icing
In a bowl, beat together the cream cheese and butter until smooth. Then add powdered sugar and vanilla extract. Add a little milk at a time to make the icing just soft enough to drizzle. Once the cake is cool, pour the icing over the top.
Notes
For the best texture, always use room temperature butter, cream cheese, and eggs—this helps the batter mix evenly and keeps the cake light and moist. Be sure to grease and flour your Bundt pan thoroughly to prevent sticking, and let the cake cool completely before icing to avoid melting the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 33 g
- Sodium: 290 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
