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
This carrot cake came out great! Made it for Easter, but made a lemon glaze for it. Would make again, I followed it as written.
So glad you loved the recipe Corey! 😀
This recipe worked out so well for me!! So delicious! Thank you!
Yay! So glad you loved it Makenzie 🙂
Can you make this carrot cake into mini bundt cake and how long would you bake them for
Hi Belinda! 🙂
You could totally do that, the cook time will just depend on how small the tins are. Muffins or cupcakes in a standard muffin tray usually take about 18 mins so if they’re around that size you could start off with 18 mins, or if they’re a little larger and the cakes are taller then perhaps start around 25 mins. Just be careful when checking them as you don’t want to take them completely out of the oven if they’re not set enough yet otherwise they may sink. To prevent this from happening I like to check my cakes by just pulling the oven rack out slightly and checking (as opposed to taking the whole tin out). Hope that helps and hope you enjoy the recipe 🙂
Very delicious, I tried it and everyone loved it, thank you
Yay! So glad you loved the carrot bundt cake Maha 😀
Just tried this recipe today and OMG so delicious ! Perfectly moist , lots of flavor . I think I needed to shred the carrots a little thicker but still great.
Yay! So glad it turned out awesome Megan 😀
Can you use a cake tin to bake this
Hi Julie!
Yes this is adapted from my original carrot cake recipe which is made in two 8 inch cake tins. Only difference is the frosting 🙂
If you decide to use cake tins instead, I recommend using two 8 inch cake tins for this quantity (or halving the recipe for one 8 inch cake tin) and bake time will be around 35 minutes.
Hope you enjoy the recipe!
Hi Julie! I’d recommend using my original carrot cake recipe for baking in cake pans 🙂
Enjoy!
Can I use sour cream instead of yogurt? We don’t eat a lot of yogurt and if we do it’s usually flavoured. Thanks.
Hi Angie! 🙂
I haven’t tried with sour cream myself, but usually it does act as a suitable substitute for unflavored yoghurt. Only thing I find though is when using sour cream it does make the cake a little more dense, so just keep that in mind 🙂
Hope you enjoy the recipe!
I substituted sour cream for yogurt and this was among the top 5 most delicious cakes I’ve ever made. My family couldn’t get enough. Thank you for sharing this wonderful recipe.
Woohoo! So glad to hear that Colleen 😀
Looks great. Will make it.
Thanks Barbara! Hope you enjoy the recipe 🙂
Looks delicious! I’m going to try this today. Love that you scrape the bowls clean.. so annoying when I watch other chefs tip the bowl over and leave half the ingredients inside. Thank you for sharing.
Thanks Henriette! Hope you enjoy the recipe 🙂
Can you just omit the pineapple? Or would you need to add something else to do the job of the pineapple
Hi Sabrina! 🙂
I recommend adding something else in replacement of it otherwise you’ll lose some of the moisture in the cake. I have had others try applesauce as a replacement which seems to work well. Hope you enjoy the recipe 🙂