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Desserts Cooking Time : 1 hour 45 minutes Recipe Servings : 1 Bundt cake Recipe Dificult : easy 0.00

Carrot Bundt Cake | Moist & Spiced Homemade Carrot Cake Recipe

Carrot Bundt Cake is a moist, tender, and warmly spiced dessert packed with freshly grated carrots, cinnamon, nutmeg, and vanilla. Baked in an elegant Bundt pan, this classic cake develops a beautifully golden exterior while staying soft and flavorful inside.

The natural sweetness of carrots pairs wonderfully with brown sugar and warm spices, while crushed walnuts add a satisfying crunch. A smooth cream cheese glaze provides a rich, tangy finish that perfectly complements the sweet carrot cake.

Perfect for Easter, Thanksgiving, holidays, afternoon tea, birthdays, brunch, or family gatherings, this easy homemade Carrot Bundt Cake is a delicious alternative to traditional layer-style carrot cake.

Cooking Method

Preheat the oven to 350°F (175°C).
Thoroughly grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients and mix until just combined.
Fold in the grated carrots and walnuts.
Add the pineapple if using and gently fold it through the batter.
Pour the batter evenly into the prepared Bundt pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes.
Carefully invert onto a wire rack and cool completely.
Beat the cream cheese until smooth.
Add the powdered sugar, milk, and vanilla and whisk until a smooth glaze forms.
Drizzle the cream cheese glaze over the cooled cake.
Let the glaze set slightly before slicing and serving.