Estimated reading time: 7 minutes
There’s something beautifully nostalgic about the aroma of freshly baked carrot cake wafting through the kitchen. This carrot Bundt cake recipe was inspired by my grandmother’s summer garden parties. Back then, she would grate carrots by hand, fold in crushed pineapple, and crown the cake with a silky cream cheese glaze that left everyone asking for seconds.
I’ve modernized her method just a touch — using the Bundt pan for a show-stopping presentation, adding summer-friendly twists, and simplifying her secrets for guaranteed moisture. Whether you’re hosting a brunch, bringing dessert to a BBQ, or just indulging at home, this carrot Bundt cake recipe is sure to be your new go-to.
Table of contents
- Why This Carrot Bundt Cake Recipe Works
- Ingredients & Smart Substitutions For carrot bundt cake recipe
- Step-by-Step Instructions “Carrot Bundt Cake Recipe”
- Carrot Bundt Cake Recipe Variations
- Nutritional Information (Approximate, per slice – varies based on glaze and slice size):
- What Do You Think?
- FAQs Section
Why This Carrot Bundt Cake Recipe Works
The Moisture Secrets
- Pineapple: Crushed pineapple adds natural sweetness and keeps the crumb tender.
- Oil: Unlike butter, oil doesn’t solidify when cooled, making every bite soft and rich.
- Greek yogurt: For a lighter summer vibe, we swap buttermilk for creamy Greek yogurt.
Flavor Enhancements
- Cinnamon and nutmeg: A warm, classic pairing with carrot.
- Toasted pecans: Bring a delightful crunch and nuttiness.
- Vanilla bean paste: For that deeply aromatic touch.
Ingredients & Smart Substitutions For carrot bundt cake recipe
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup (240ml) vegetable oil
- ¾ cup (180g) Greek yogurt (or buttermilk)
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 02 tsp vanilla extract or vanilla bean paste
- 1 ½ cups (180g) finely grated carrots (freshly grated, not pre-packaged)
- ¾ cup (170g) crushed pineapple, drained
- ½ cup (60g) chopped toasted pecans or walnuts (optional)
For the Cream Cheese Glaze
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 2–3 tbsp milk or cream (for desired consistency)
- 1 tsp vanilla extract or zest of 1 lemon for a citrusy summer twist
Step-by-Step Instructions “Carrot Bundt Cake Recipe”
Time needed: 1 hour and 20 minutes
- Preheat & Prep
First, heat your oven to-350°F (175°C). Next, take a 10-cup Bundt pan and spread a lot of butter inside it. Then, sprinkle some flour all over the buttered pan, or you can use a spray that has both oil and flour in it. Make sure to cover all the little spaces well.
- Mix Dry Ingredients
In a big-bowl, mix together the flour, baking powder-baking soda, salt, cinnamon, and nutmeg using a whisk. Put this mixture to the side for later.
- Whisk Wet Ingredients
In another large-bowl, beat the eggs, sugar, and brown sugar until light and fluffy. Slowly add oil and continue whisking. Mix in yogurt, vanilla, pineapple, and carrots.
- Combine Mixtures
Mix the dry ingredients with the wet-mixture carefully until they are just combined. If you want to add nuts, mix them in now.
- Bake
Evenly pour the batter into the prepared Bundt-pan, then tap gently on the counter to remove any air bubbles. Cook it for 50 to 60 minutes. To check if it is ready, put a toothpick into the middle. If it comes out clean, it’s done.
- Cool
Let the cake sit in the pan for 15 minutes. Then gently turn it over onto a rack to cool down. Allow the item to cool completely before applying the glaze.
Bundt Pan Tips: No More Sticking! “Carrot Bundt Cake Recipe“
- Use real butter: Coat the pan with softened butter using a pastry brush.
- Dust evenly: After buttering, dust lightly with flour or almond meal.
- Don’t unmold too soon: Let the cake rest for 15 minutes before flipping.
- Pan type matters: Opt for a non-stick metal Bundt pan with defined ridges.
Cream Cheese Glaze Variations
This glaze is the cherry on top — sweet, tangy, and customizable.
Classic Glaze
Blend cream cheese, sugar, vanilla, and milk until smooth. Drizzle generously.
Summer Citrus Glaze
Add lemon zest or orange juice to the glaze for a refreshing twist.
Maple-Vanilla Glaze
Swap half the sugar with maple syrup and add a pinch of cinnamon.
Storage & Freezing Guide
- Fridge: Store the glazed cake in an airtight container for up to 5 days.
- Freezer: Freeze the unglazed cake for up to 3 months. Wrap in plastic and foil.
- Reheat: Let thaw overnight, and bring to room temperature before serving.
Carrot Bundt Cake Recipe Variations
Want to get creative? Here are some fun recipe variations:
- Mini Carrot Bundt Cakes: Perfect for individual treats! Use mini Bundt pans and reduce baking time significantly (start checking around 20-25 minutes).
- Tropical Pineapple Carrot Cake (Even More Pineapple!): Increase the crushed pineapple to 1 ½ cups and add ½ cup of shredded-coconut to the batter for an extra tropical twist. Consider using a lime-infused cream cheese glaze.
- Pumpkin-Spiced Carrot Bundt Cake (Seasonal Twist): For fall, add ½ cup pumpkin puree to the batter and increase cinnamon and nutmeg. Put in a little bit of cloves and allspice to make a warm and cozy spice mix for autumn.
- Global Flavors: Experiment with spices! Chai spices (cardamom, ginger, cloves, cinnamon) would be amazing. For a Matcha cream cheese glaze, whisk in a tea-spoon of matcha powder for a vibrant green hue and subtle earthy flavor.
Who Should Skip This Recipe? Dietary Considerations
While this recipe is incredibly delicious, it might not be suitable for everyone:
- Dairy Allergies/Intolerance: The cream cheese glaze and buttermilk contain dairy. Consider vegan substitutions as mentioned in the FAQs, but be aware the flavor profile will change.
- Gluten Intolerance/Celiac Disease: The recipe uses all-purpose flour. For a gluten-free version, use a gluten-free flour blend.
- Nut Allergies: The recipe includes optional nuts. Omit nuts entirely or substitute with seeds if needed, and always check for cross-contamination if nut allergies are severe.
- Those watching calorie intake: This is a delicious cake, but it is a dessert! Be mindful of portion sizes.
Nutritional Information (Approximate, per slice – varies based on glaze and slice size):
(Please note: This is an estimated approximation and will vary based on specific ingredient-brands and portion sizes. For precise nutritional information, use a recipe analyzer with your specific ingredients.)
- Calories: ~450-550 kcal
- Fat: 25-30g
- Saturated Fat: 15-20g
- Cholesterol: 100-120mg
- Sodium: 250-300mg
- Carbohydrates: 55-65g
- Sugar: 40-50g
- Protein: 5-7g
Carrot cake, while a treat, does offer some benefits! Carrots are a source of Vitamin A and fiber. Spices like cinnamon and nutmeg also have antioxidant properties. However, it’s still a dessert to be enjoyed in moderation
What Do You Think?
Now it’s your turn! Have you tried making carrot bundt cake before? What are your favorite tips and tricks? What variations are you excited to try? Let me know in the comments below! And if you bake this recipe, please share your photos – I’d love to see your Bundt cake masterpieces!
FAQs Section
Yes! Substitute with a 1:1 gluten-free baking flour blend. Add an extra egg for structure.
You can substitute sour cream for butter-milk in equal amounts.
Swap eggs for flax eggs, yogurt for coconut yogurt, and use vegan cream cheese in the glaze.
Absolutely. Fold in ½ cup of raisins or even dried cranberries for a twist.
Overmixing is a common culprit. Mix wet and dry ingredients only until just combined. Also, ensure your baking soda is fresh and properly measured.
Overbaking is the main reason. Use a toothpick or skewer to check if it’s done cooking – it should come out clean with moist crumbs attached, not completely dry. Also, ensure you’re using enough oil and moist ingredients like yogurt and pineapple.
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carrot bundt cake recipe
Equipment
- Bundt cake pan (10-cup)
- Mixing Bowls
- Electric mixer or whisk
- Grater for carrots
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients:
- 4 large eggs room temperature
- 1 cup 240ml vegetable oil
- ¾ cup 180g Greek yogurt
- 1 cup 200g granulated sugar
- ½ cup 100g light brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 ½ cups 180g freshly grated carrots
- ¾ cup 170g crushed pineapple, drained
- ½ cup 60g chopped toasted pecans or walnuts (optional)
Cream Cheese Glaze:
- 4 oz 115g cream cheese, softened
- 1 cup 120g powdered sugar, sifted
- 2 –3 tbsp milk or cream
- 1 tsp vanilla extract or lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk wet ingredients: In another bowl, beat the eggs, sugars, oil, yogurt, vanilla, pineapple, and carrots until well combined.
- Combine: Fold the dry ingredients into the wet mixture until just combined. Add nuts if using.
- Bake: Pour into the pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool: Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make glaze: Beat cream cheese until smooth, add powdered sugar and milk until desired consistency. Mix in vanilla or lemon zest.
- Glaze and serve: Drizzle over the cooled cake and enjoy!
