u003cstrongu003eCan I make this gluten-free?u003c/strongu003e

Yes! Substitute with a 1:1 gluten-free baking flour blend. Add an extra egg for structure.

u003cstrongu003eWhat if I don’t have Greek yogurt?u003c/strongu003e

You can substitute sour cream for butter-milk in equal amounts.

u003cstrongu003eHow can I make this vegan?u003c/strongu003e

Swap eggs for flax eggs, yogurt for coconut yogurt, and use vegan cream cheese in the glaze.

u003cstrongu003eCan I add raisins?u003c/strongu003e

Absolutely. Fold in ½ cup of raisins or even dried cranberries for a twist.

u003cstrongu003eTexture Fixes – Cake Too Dense?u003c/strongu003e

Overmixing is a common culprit. Mix wet and dry ingredients only until just combined. Also, ensure your baking soda is fresh and properly measured.

u003cstrongu003eWhy is my Bundt cake dry?u003c/strongu003e

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.

Carrot Bundt Cake Recipe

Description

This Moist Carrot Bundt Cake Recipe is a summer-perfect twist on a classic. Packed with freshly grated carrots, crushed pineapple, and warm spices, it’s irresistibly moist and full of flavor. Topped with a tangy cream cheese glaze, it’s a beautiful centerpiece dessert for any gathering — from backyard BBQs to brunch tables.

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)

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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!

Notes

Pineapple Tip: Make sure to drain the crushed pineapple well to avoid excess moisture.

Bundt Pan Tip: Use a pastry brush to apply softened butter into every crevice of the pan before flouring.

Make Ahead: You can bake the cake a day in advance and store it unglazed. Glaze just before serving.

Dietary Swap: For a dairy-free version, use coconut yogurt and a vegan cream cheese alternative.

Mini Cakes: This batter also works great in mini Bundt pans. Just reduce baking time to 20–25 minutes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American