Perfectly balanced carrot cake that requires only one bundt pan. This easy carrot bundt cake takes all the warm, spiced goodness of a classic carrot cake and puts it into an effortlessly elegant Bundt. Forget the cream cheese frosting and let me introduce you to my pourable cream cheese glaze.
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Try My Carrot Bundt
Carrot cake is a classic favorite of mine, but a multi layer masterpiece isn't always practical. This Bundt version is the perfect shortcut. It’s packed with flavors, moist, and has a beautiful tender crumb. Simply delicious!
What really sets this cake apart is the spice combination. The recipe builds a warm, aromatic foundation with a balanced trio of spices that does not overpower the carrots. And the glaze? is the perfect tangy counterpart. This isn't a thick, piped frosting. It’s a luxurious, pourable glaze that drapes over the whole cake.
Ingredients
Pro Tip
Prefer a loaf instead of a Bundt? Divide the batter between two loaf pans.
Carrot Cake Bundt Cake
Ingredients
- 2½ cups all-purpose flour spoon and level (312 g)
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¾ teaspoon allspice
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 8 tablespoon unsalted butter 113 g, softened
- ¼ cup canola or vegetable oil
- 1 cup granulated sugar 200 g
- ½ cup brown sugar packed (110 g)
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ⅔ cup buttermilk room temperature
- 1½ cups finely shredded carrots slightly packed (about 150-170g) (about 2-3 large carrots)
Cream Cheese Glaze
- 6 oz cream cheese room temperature
- 2 ¼ cup powdered sugar sifted
- 4 - 5 Tablespoons half-and-half or cream, warmed slightly
- Pinch of sea salt
Optional garnish: chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F and prepare a 12-cup bundt pan by buttering and lightly dusting the inside of the pan with flour.
- In a mixing bowl whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and sea salt.
- In a separate bowl cream the butter and both sugars together until the butter is fully incorporated.
- Add in the oil and mix until smooth. Add vanilla extract. Fold in eggs one at a time, mixing after each egg is added.
- Alternate adding the dry ingredients and the buttermilk into the egg, butter, sugar mixture.
- Fold in the shredded carrots.
- Pour the carrot cake batter into the bundt pan.
- Bang the filled bundt cake pan on the counter a few times to get air bubbles out and settle the batter.
- Bake in a 350° oven for 50 to 60 minutes. Start checking at 45 minutes. Cake is done when the edge of the cake starts to pull away from the sides and a cake tester or toothpick comes out clean.
- Cool in pan for 15-20 minutes. Use a small knife to run along the sides carefully as well as around the center tube.
- Place a cutting board or plate on top of the bundt cake pan and carefully invert the bundt cake onto your serving plate. Allow to fully cool before adding the cream cheese glaze.
Cream Cheese Glaze
- In a mixing bowl add the cream cheese. Using a hand mixer, whip until creamy.
- Slowly add sifted powdered sugar, a little at a time, and mix until well incorporated. It will begin to become smooth. It’s best not to skip sifting the sugar to avoid lumps.
- Add 4 tablespoons of cream, I like to use half-and-half but heavy cream can be used as well. Continue mixing as you pour it in. When it reaches the right consistency you can stop. It should be a silky smooth drizzle. If you want it thinner you can add the remaining 1 tablespoon of cream.
- Add a pinch of salt.
- Starting at the top of the carrot cake bundt cake pour the glaze over the top allowing the cream cheese glaze to cascade over the edges.
- Optional garnish: Toast finely chopped walnuts for 5-7 minutes in a 350°F oven. Once they cool completely, sprinkle on the top of the cream cheese glaze.
Notes
- Carrots can be shredded either using a box grater or your food processor.
- If you are making the cake one day ahead of time, it’s advised to remove the cake from the bundt pan after it cools for 15 to 20 minutes. Do not allow the cake to sit in the pan for longer as you may then have trouble removing it from the bundt cake pan.
- If you have both a conventional or convection oven, when making a bundt cake, it is best to use the conventional oven.
- You can use a non-stick spray with flour (i.e. Baker’s joy) in lieu of the butter and flour. Whichever you choose, use a silicone brush to get the butter/flour into every crevice of the bundt pan.
- Allow the cake to cool completely before adding the cream cheese glaze.
Nutrition
How to Make Carrot Bundt
1- In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt until well combined.
2- In another bowl, beat the butter and sugars together until well combined. Mix in the oil and vanilla extract. Add the eggs one by one, mixing after each one until the batter is smooth.
3- Gently fold the dry ingredients and buttermilk into the butter mixture, beginning and ending with the flour. Once the batter is just combined, fold in the shredded carrots until evenly distributed.
4- Once the batter is just combined, fold in the shredded carrots until evenly distributed.
5- Pour the batter into your prepared Bundt pan, leveling the top with a spatula. Give the pan a few firm taps on the counter to release any trapped air bubbles. Bake until a toothpick inserted into the center comes out clean.
6- Cool in the pan for 20 minutes, then run a small knife around the sides and center. Invert the cake onto a wire rack or plate. Once fully cooled, whisk together the cream cheese glaze and pour it over the top.
FAQs
Bundt cakes have many crevices. Be sure to butter thoroughly and dust with flour or use Baker’s Joy spray, brushing it into every detail of the pan. It’s essential to check that every crevice is covered in butter and flour. This little bit of work of preparing the pan can make a huge difference in how your bundt cake comes out.
Yes! This is actually my favorite way to make this bundt cake. Bake the cake one day ahead, release the cake from the pan as instructed in the recipe card and then wrap tightly. On the day you are serving, allow it to come to room temperature and pour the glaze just before serving for best texture and presentation.
Leftover carrot cake bundt cake can be wrapped and stored in your refrigerator for up to 4 days.
Yes. Cut up individual slices and wrap in plastic wrap or parchment paper. Store in a resealable bag in your freezer for up to 2 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
What are some variations and substitutions I can make
- Add citrus zest either to the batter or to the glaze to add more flavor.
- A can of crushed pineapple without the juice added to the batter adds a fun touch.
- Swap the walnuts for pecans.
- Add a ½ teaspoon of ground cardamom or nutmeg for a subtle hint of earthy goodness.
- Have a nut allergy - leave them off or add raisins, pineapple tidbits or even toasted coconut.
- Swap 1–2 tablespoons of the cream with pure maple syrup for a maple cream cheese glaze.
- Replace the allspice with ¼ teaspoon cardamom.
- Prefer a loaf instead of a Bundt? Divide the batter between two loaf pans.
More Carrot Recipes
- Carrot Jam
- Healthy Carrot Cake
- Carrot Cake Overnight Oat
- Carrot Cake Mix Cookies
- Carrot Lentil Soup
- Beet and Carrot Salad
- Quick Pickled Carrots
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