Moist Carrot Bundt Cake

A warmly spiced bundt cake loaded with carrots and nuts, topped with a rich cream cheese glaze. Moist, cozy, and perfect for holiday dessert spreads.​

Why You’ll Love This Recipe

• Exceptional Moistness: The combination of grated carrots, oil, and optional additions like applesauce or crushed pineapple ensures a tender crumb.​Sally’s Baking Addiction
• Rich Flavor Profile: Warm spices such as cinnamon and nutmeg complement the natural sweetness of carrots, creating a comforting taste.​
• Elegant Presentation: The bundt pan offers a beautiful shape, making this cake a centerpiece-worthy dessert.​YouTube
• Versatile Ingredients: Easily adaptable with various nuts or additional spices to suit personal preferences.​
• Crowd-Pleaser: Ideal for gatherings, holidays, or as a delightful treat for any occasion.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Grated carrots​Simply Recipes+9My Baking Addiction+9Marisa Bakes+9
• All-purpose flour​
• Granulated sugar​
• Eggs​Epicurious
• Vegetable oil​
• Ground cinnamon​Sally’s Baking Addiction
• Ground nutmeg​My Baking Addiction
• Chopped pecans or walnuts​
• Baking soda​
• Vanilla extract​
• Cream cheese frosting​Epicurious

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly.​cakesbymk.com
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and nutmeg.​
3. Mix Wet Ingredients: In a large bowl, beat together sugar, eggs, oil, and vanilla extract until well combined.​
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.​
5. Add Carrots and Nuts: Fold in the grated carrots and chopped nuts until evenly distributed.​
6. Bake: Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.​
7. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.​
8. Frost: Once cooled, drizzle or spread cream cheese frosting over the top of the cake.​

Servings and Timing

• Servings: 12​
• Prep Time: 20 minutes​Simply Recipes+7Live Well Bake Often+7Olives + Thyme+7
• Cook Time: 50-60 minutes​Twelve On Main
• Total Time: 1 hour 10-20 minutes​

Variations

• Add Pineapple: Incorporate crushed pineapple for added moisture and a subtle tang.​cakesbymk.com+2Sally’s Baking Addiction+2Southern Living+2
• Spice Blend: Enhance flavor with additional spices like ginger or cloves.​
• Nut-Free Option: Omit nuts for those with allergies or preferences.​Simply Recipes
• Gluten-Free: Use a gluten-free flour blend suitable for baking.​
• Mini Bundts: Divide batter into mini bundt pans for individual servings; adjust baking time accordingly.​Olives + Thyme+1Twelve On Main+1

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.​
• Freezing: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator.​
• Reheating: Bring refrigerated cake to room temperature before serving.​

FAQs

Can I use pre-shredded carrots?

It’s recommended to use freshly grated carrots for better moisture and texture.​Olives + Thyme

How do I prevent the cake from sticking to the bundt pan?

Ensure the pan is thoroughly greased and floured, reaching all crevices.​

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored unfrosted; add frosting before serving.​

Is it possible to use a different type of oil?

Yes, neutral oils like canola or sunflower oil can be used as substitutes.​

Can I add raisins to the batter?

Absolutely; fold in raisins along with the carrots and nuts if desired.​time.com

How do I know when the cake is done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs.​cakesbymk.com

What can I use instead of cream cheese frosting?

A simple glaze made from powdered sugar and milk or a dusting of powdered sugar can be used.​

Can I make this recipe into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F (175°C) for 20-25 minutes.​

How should I store leftover frosting?

Store any extra frosting in an airtight container in the refrigerator for up to a week.​

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser; consider using half whole wheat and half all-purpose flour for balance.​

Conclusion

This Moist Carrot Bundt Cake combines the comforting flavors of spiced carrots and nuts with the richness of cream cheese frosting. Its elegant appearance and delightful taste make it a perfect choice for holidays, gatherings, or simply indulging in a cozy dessert. Enjoy the process of baking and the pleasure of sharing this delicious cake with others.

Moist Carrot Bundt Cake

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This Moist Carrot Bundt Cake is a warmly spiced classic filled with grated carrots, crunchy nuts, and topped with a rich cream cheese glaze. Incredibly tender and flavorful, it’s the perfect centerpiece dessert for holidays, Easter, or cozy gatherings.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups grated carrots

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3 large eggs

• 1 cup vegetable oil

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 cup chopped pecans or walnuts

• 1 teaspoon baking soda

• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup butter, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1-2 tablespoons milk (to desired consistency)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

2. In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth.

3. Stir in grated carrots and chopped nuts.

4. In a separate bowl, combine flour, baking soda, cinnamon, and nutmeg. Gradually mix into the wet ingredients until just combined.

5. Pour batter into prepared bundt pan and smooth the top.

6. Bake for 45–55 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

7. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; beat until creamy and pourable.

8. Drizzle frosting over the cooled bundt cake and let set before slicing.

Notes

• Add raisins or crushed pineapple for a twist on tradition.

• Cake can be made a day ahead; store covered at room temp or refrigerated.

• For added visual appeal, sprinkle chopped nuts or grated carrot over the frosting.