carrot bundt cake recipe
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.
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!
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.