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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.

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)

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.

Find it online: https://yumfoodusa.com/moist-carrot-bundt-cake/