The Bundt Carrot Cake recipe is a moist, spiced dessert made using grated carrots, crushed pineapple, warm spices, and a rich cream cheese frosting.
This Bundt Carrot Cake recipe represents a blend of comfort, tradition, and personal discovery. Creating and experimenting in the kitchen is more than a passion it’s a lifelong pursuit.
This Bundt Carrot Cake Recipe was developed for home bakers, food lovers, and anyone looking to bring a nostalgic yet elevated touch to their dessert table.
Carrot cake has roots tracing back to medieval Europe when sweeteners were scarce and carrots were used for natural sweetness.
Now, here is a straightforward way to prepare it, with serving suggestions, helpful tips, health insights, delicious variations, storage methods, and answers to common concerns.
Why You’ll Love This Recipe
You’ll love this Bundt Carrot Cake recipe for its rich texture, balanced sweetness, and warm spice blend. Every slice is packed with finely grated carrots, crushed pineapple, toasted nuts, and gentle hints of cinnamon, ginger, and nutmeg.
The Bundt Carrot Cake Recipe stays moist from the yoghurt and oil, while the cream cheese frosting adds a smooth, tangy finish. It’s a wholesome dessert that feels both comforting and special.
Whether shared with family or made just because, this recipe brings homemade satisfaction from start to finish, offering a classic flavor made even better in a beautifully shaped bundt form.
How To Prepare Bundt Carrot Cake Recipe?
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: Approximately 1 hour 30 minutes
Yield: 12 servings
Course: Dessert
Cuisine: American
Kitchen Utensils Needed
- Bundt cake pan (10–12 cup size)
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Grater (for carrots)
- Sifter or fine mesh sieve
- Cooling rack
- Small offset spatula or spoon (for spreading frosting)
Ingredients
For the Carrot Bundt Cake:
- 2¼ cups (290 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1¾ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1½ cups (300 g) soft brown sugar
- 3 large eggs, room temperature
- 1 cup (200 g) unflavoured vegetable oil
- ½ cup (110 g) plain unsweetened yogurt (not Greek; low-fat Greek is okay), room temperature
- 3 tsp vanilla extract
- 2 cups (225 g) finely grated carrots
- 1 cup (190 g) canned crushed pineapple, well drained
- 1 cup (100 g) pecans or walnuts, roughly chopped
For the Cream Cheese Frosting:
- 4 oz (113 g) cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
How To Make Bundt Carrot Cake Recipe
1. Start by heating your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into every groove so the cake releases cleanly later.
2. In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Stir to combine and set aside.
3. In a large mixing bowl, whisk the brown sugar, eggs, and oil until the mixture is smooth and slightly thick. Add the yogurt and vanilla extract, whisking again until everything is blended.
4. Slowly add the dry ingredients into the wet mixture in two parts, stirring gently each time just until the flour is incorporated. Don’t overmix, or the cake may turn out dense.
5. Using a spatula, fold in the grated carrots, crushed pineapple (well drained), and chopped nuts. The batter should be thick and full of texture—exactly what you want.
6. Spoon the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter a couple of times to release any trapped air bubbles. Bake for 55 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean.
7. Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully flip it onto a wire rack and allow it to cool completely before adding the frosting.
8. For the frosting, beat softened cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla extract, and a small pinch of salt. Beat until light, fluffy, and spreadable.
9. When the cake has cooled completely, spread the frosting generously over the top. You can smooth it out, swirl it, or drizzle it lightly depending on the look you prefer.
10. Slice, serve, and enjoy. For a finishing touch, sprinkle on a few extra chopped nuts or dust with a bit of cinnamon.
NOTES: Make sure all ingredients are at room temperature to avoid curdling. You can toast the nuts beforehand for extra flavor. If your bundt pan has intricate designs, be extra thorough when greasing and flouring it. The cake stays moist for several days and can be refrigerated.
Nutrition Facts Bundt Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 410 |
| Fat | 23g |
| Carbohydrates | 48g |
| Sugar | 31g |
| Protein | 4g |
| Fiber | 2g |
Why My Recipe Works
My Bundt Carrot Cake recipe works because every ingredient serves a clear purpose and each step builds towards a rich, moist, and flavorful result.
The combination of oil and yoghurt creates a tender crumb that stays moist for days. Grated carrots and pineapple bring natural sweetness and texture without making the cake heavy.
Brown sugar deepens the flavor while warm spices like cinnamon, ginger, nutmeg, and cloves create a balanced, spiced base.
The cornstarch blended with flour gives a softer bite. Baking it in a bundt pan ensures even cooking and an elegant shape. Nothing is random this Bundt Carrot Cake Recipe is tested, balanced, and built to deliver.
Amazing Serving Ideas
This Bundt Carrot Cake Recipe can be served in a variety of delightful ways. For a classic touch, slice it thick and enjoy it with a cup of freshly brewed coffee or tea.
Add a handful of toasted nuts on top of the frosting for extra crunch and presentation. Serve alongside fresh berries or a dollop of whipped cream to brighten the plate.
For a festive twist, dust the cake lightly with cinnamon or cocoa powder before serving. It also pairs wonderfully with a scoop of vanilla or cinnamon ice cream for a richer dessert experience. Simple, elegant, and sure to impress any guest.
Health Benefits
This Bundt Carrot Cake Recipe offers several health benefits alongside its delicious flavor. Carrots are rich in beta-carotene, which supports eye health and boosts the immune system.
Pineapple adds vitamin C and natural sweetness, aiding digestion with its enzymes. The nuts provide healthy fats, protein, and important minerals like magnesium and zinc.
Using brown sugar instead of refined sugar offers a slightly higher mineral content, while the yoghurt adds probiotics that support gut health.
Although still a dessert, this Bundt Carrot Cake Recipe includes wholesome ingredients that provide nutrients beyond empty calories, making it a more balanced treat.
Helpful Tips
1. Grate the carrots finely and drain the canned pineapple thoroughly before starting. Having these ready makes mixing smooth and prevents extra moisture in the batter.
2. Make sure eggs, yogurt, cream cheese, and butter are at room temperature. This helps everything blend evenly and creates a smooth, consistent batter and frosting.
3. When combining wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense and tough.
4. Start testing the cake with a skewer or toothpick around 55 minutes. Baking times vary, so checking helps avoid drying out the cake.
5. Let the cake cool fully on a wire rack before spreading cream cheese frosting. Applying frosting too soon will cause it to melt and slide off.
Variations
✔ Apple Walnut Carrot Cake: Replace the pineapple with finely chopped apples for a slightly different fruity sweetness. Keep the walnuts for a nice crunch and add a pinch of allspice for extra warmth.
✔ Coconut Carrot Cake: Add ½ cup shredded unsweetened coconut into the batter along with the grated carrots. Sprinkle toasted coconut flakes on top of the frosting for a tropical twist.
✔ Spiced Orange Carrot Cake: Add the zest of one orange to the batter and replace vanilla extract with orange extract or a bit of fresh orange juice for a bright citrus note that complements the spices.
✔ Gluten-Free Carrot Cake: Swap the all-purpose flour and cornstarch with a gluten-free flour blend suitable for baking. Ensure the blend contains xanthan gum or add a teaspoon for structure.
✔ Vegan Carrot Cake: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), replace yogurt with a dairy-free alternative like coconut yogurt, and swap the oil with melted coconut oil or vegetable oil. Use vegan cream cheese for frosting.
Storage Methods
To store the Bundt Carrot Cake Recipe, keep it covered tightly with plastic wrap or in an airtight container to maintain moisture. It can be stored at room temperature for up to two days.
For longer freshness, refrigerate the cake, especially once it’s frosted, where it will last up to five days. Before serving, bring it to room temperature for the best texture and flavor.
For extended storage, the unfrosted Bundt Carrot Cake Recipe can be wrapped well and frozen for up to three months; thaw overnight in the fridge and then frost before serving.
FAQs For The Bundt Carrot Cake Recipe
Can fresh pineapple be used instead of canned pineapple?
Yes, fresh pineapple can be used and will add a lovely natural sweetness and moisture. Make sure to finely chop the pineapple and drain it well to prevent the batter from becoming too watery, which could affect the cake’s texture and baking time.
Is it necessary to bake this cake in a bundt pan?
While a bundt pan is recommended for its shape and even heat distribution, you can use other pans like a 9×13-inch rectangular pan or two 8-inch round cake pans. Keep in mind that baking times may need adjustment; check doneness with a toothpick inserted in the center.
What can I do to ensure the cake stays moist?
Using yoghurt and oil in the batter helps retain moisture. To keep it moist, avoid overmixing and overbaking. Check the cake a few minutes before the suggested baking time. Wrapping leftover cake properly or storing it covered also helps preserve moisture.
Can I substitute or omit the nuts in the recipe?
Absolutely. You can replace pecans or walnuts with other nuts like almonds or hazelnuts, or use seeds like pumpkin or sunflower seeds for a different crunch. If there are allergies or preferences, nuts can be left out entirely without drastically changing the overall flavor.
Conclusion
This Bundt Carrot Cake recipe is truly a winner that everyone will enjoy. I’ve made the method simple and easy to follow so you can have success without any stress.
The Bundt Carrot Cake Recipe combination of flavors and textures creates a cake that is both moist and flavorful, perfect for sharing or treating yourself.
I hope you try this Bundt Carrot Cake Recipe soon and enjoy every bite as much as I do. When you make it, please let me know how delicious it turned out!
If You Love This Recipe Try These Out!
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Julie Chrisley Carrot Cake Recipe – Best Delicious
5 Ingredient Carrot Cake Recipe – Easy 4 Steps
Carrot Cake J Alexander Recipe (Copycat)
Bundt Carrot Cake Recipe
Equipment
- Bundt cake pan (10–12 cup size)
- Mixing bowls (large and medium)
- Electric mixer (or whisk)
- Rubber spatula
- Measuring cups and spoons
- Grater (for carrots)
- Sifter or fine-mesh sieve
- Cooling rack
- Small offset spatula or spoon (for spreading frosting)
Ingredients
For the Carrot Bundt Cake:
- 2¼ cups 290 g all-purpose flour
- ¼ cup 30 g cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1¾ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1½ cups 300 g soft brown sugar
- 3 large eggs room temperature
- 1 cup 200 g unflavoured vegetable oil
- ½ cup 110 g plain unsweetened yogurt (not Greek; low-fat Greek is okay), room temperature
- 3 tsp vanilla extract
- 2 cups 225 g finely grated carrots
- 1 cup 190 g canned crushed pineapple, well drained
- 1 cup 100 g pecans or walnuts, roughly chopped
For the Cream Cheese Frosting:
- 4 oz 113 g cream cheese, room temperature
- ¼ cup 57 g unsalted butter, room temperature
- 2 cups 240 g powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Start by heating your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into every groove so the cake releases cleanly later.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Stir to combine and set aside.
- In a large mixing bowl, whisk the brown sugar, eggs, and oil until the mixture is smooth and slightly thick. Add the yogurt and vanilla extract, whisking again until everything is blended.
- Slowly add the dry ingredients into the wet mixture in two parts, stirring gently each time just until the flour is incorporated. Don’t overmix, or the cake may turn out dense.
- Using a spatula, fold in the grated carrots, crushed pineapple (well drained), and chopped nuts. The batter should be thick and full of texture—exactly what you want.
- Spoon the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter a couple of times to release any trapped air bubbles. Bake for 55 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully flip it onto a wire rack and allow it to cool completely before adding the frosting.
- For the frosting, beat softened cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla extract, and a small pinch of salt. Beat until light, fluffy, and spreadable.
- When the cake has cooled completely, spread the frosting generously over the top. You can smooth it out, swirl it, or drizzle it lightly depending on the look you prefer.
- Slice, serve, and enjoy. For a finishing touch, sprinkle on a few extra chopped nuts or dust with a bit of cinnamon.
Notes
Nutrition Facts Bundt Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 410 |
| Fat | 23g |
| Carbohydrates | 48g |
| Sugar | 31g |
| Protein | 4g |
| Fiber | 2g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.