If you love a good carrot cake, you’re going to be obsessed with this Carrot Bundt Cake! It’s everything you want in a classic carrot cake—soft, moist, and packed with warm spices—except baked in a beautiful Bundt pan for an extra touch of elegance. A luscious cream cheese glaze drapes over the top, adding the perfect finishing touch.
Why You’ll Love This Recipe
Incredible Flavor – This Bundt cake is based on my 5-star carrot cake recipe (with over 100 glowing reviews!), so you know it’s going to be good. A cozy blend of ground cinnamon, ginger, cloves, and nutmeg gives it the perfect warmth, while crushed pineapple adds extra flavor and moisture. And of course, it’s loaded with shredded carrots and crunchy walnuts or pecans for the ultimate carrot cake experience!
Super Moist – Thanks to a winning combo of oil, yogurt, soft light brown sugar (instead of granulated sugar) and plenty of shredded carrots, this cake stays soft and tender with every bite.
Easy to Make – No fancy techniques needed! This recipe uses the simple muffin method, making it practically foolproof. Plus, the cream cheese glaze comes together in one bowl for an effortless, delicious finish.
Want more cosy cake recipes filled with spices? Check out my spice cake, pumpkin cake and fruit cake recipe!
How to Make Carrot Bundt Cake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Carrot Bundt Cake
Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional. Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.
Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple, blend it, and set it aside.
In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
In a large bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.
Add your flour mixture to your wet ingredients and using a spatula, gently fold together until just combined. Do not overmix.
Add in the grated carrots and roughly chopped walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.
Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling.
Cream Cheese Glaze
In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.
Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!
How to Store Carrot Bundt Cake
This carrot cake can be left out at room temperature for about half a day, but due to the cream cheese frosting, it will need to be refrigerated after that/overnight.
Place in an airtight container before putting it in the fridge to prevent the cake from drying out. Allow to come to room temperature before serving.
Moist Carrot Bundt Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Carrot Bundt Cake
- 2 cups (225 g) finely grated carrots - about 3 medium-sized carrots
- 1 cup (190 g) canned pineapple - Blended (drain the liquid from the can before blending—see note 1). I use canned pineapple in juice, not syrup.
- 2¼ cups (290 g) all-purpose flour - plain flour in the UK
- ¼ cup (30 g) cornstarch
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsps cinnamon - ground
- 1¾ tsps ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsps vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use ½ a cup of each.
Cream Cheese Glaze
- 2 cups (240 g) powdered sugar - also known as icing/confectioners' sugar
- 2 tsps unsalted butter - melted
- ½ tsp vanilla extract/essence
- ¾ cup (170 g) cream cheese - room temp
Instructions
Carrot Bundt Cake
- Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional (see note 3 if using a convection oven with a fan). Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.
- Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple, blend it, and set it aside.
- In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
- In a large mixing bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.
- Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.
- Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 4 if your bundt cake doesn't come out).
Cream Cheese Glaze
- In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.
- Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
29 Comments
Don’t normally comment…. But wow. This is delicious. Made in 10 cup tin. Was fine. Husband said best cake I’d ever made (I make a cake or two a month). Super moist and beautiful spice. Thanks MK!
Aww yay! So happy to hear that Caoimhe! 😀
I’ve never made a cake before (the closest thing to a cake I’ve ever made is banana bread), so this was a first for me and I was sooooo nervous. But it turned out PERFECT. You are so wonderful at giving great tips and tricks in your recipes; you’re always my go-to! Thank you for this great recipe.
Aww yay! So glad you loved the recipe Bianca and that it turned out great for your first cake 😀
Made the carrot cake on Friday and it was gone in 2 days…it was so good. I made some substitutions and it came out just as good. I substituted sour cream for yogurt and vanilla pudding mix for cornstarch ( cheesecake flavor). I will definitely make again.
So glad you loved the carrot cake Donette and that the substitutions worked great too! 😀