Carrot Bundt Cake with Cream Cheese Glaze

Looking for an easier version of your favorite cake? This Carrot Bundt Cake is light and moist, with a luscious cream cheese glaze.

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This original recipe is one near and dear to my heart. Being from the south, I love carrot cake; it’s one of those iconic desserts we always have around this time of the year, and our Carrot Bundt Cake is ticking all the boxes!

This is the best-ever carrot cake recipe, and you can quote me on this. But wanna know a secret? It’s way easier than other versions!

I love me a good hack, and making my classic favorite layer cake into a bundt cake had me making this version more often.

It’s just flat-out more effortless and less time-consuming, having this rambunctious toddler on my hands has made me appreciate the easier way out on more than one occasion.

I still want to enjoy the flavors of a delicious carrot cake recipe, and I get to anytime I want with our bundt cake version.

With a homemade cream cheese frosting just setting the whole thing off, I fall in love again each time I make it. And my southern Grandma would approve, too; I based it off her old fashioned carrot cake recipe.

If you are ready for a taste of the south this season, you must try our easy Carrot Bundt Cake – it’s even pretty enough to go into an issue of Southern Living, if I do say so myself!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CARROT BUNDT CAKE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• HOW TO RELEASE A CAKE FROM A BUNDT PAN?
• DO I HAVE TO USE CAKE FLOUR?
• CAN I USE A DIFFERENT GLAZE?
• ANY ADDITIONS?
• ARE THERE ANY OTHER SUBSTITUTIONS I CAN USE?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Carrot Bundt Cake

1. It makes a lot to feed a crowd and is a little different from the norm.
2. More accessible version than a layer cake.
3. Popular flavor combination makes this a pleasing dessert.

• Cake flour
• Baking powder
• Ground cinnamon
• Ground ginger
• Salt
• Ground nutmeg
• Baking soda
• Ground cloves
• Granulated white sugar
• Salted butter
• Vegetable oil
• Large Eggs
• Large Egg yolks
• White vinegar
• Vanilla extract
• Grated carrots, I use a box grater for this
• Cream cheese
• Powdered sugar
• Milk
• Pecans

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1. Preheat the oven to 350°. Grease a standard 10-inch bundt pan very well with baking spray (the kind with flour in it), then set it aside.
2. In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, salt, nutmeg, baking soda, and cloves. Set aside the dry ingredients
3. In a large mixing bowl, whip together the sugar and butter with an electric mixer or in the body of a stand mixer with the paddle attachment over medium speed. Mix until well combined and smooth for 3 minutes.
4. Add in vegetable oil and mix to combine.
5. Next, add in eggs and mix until just incorporated. Add in vinegar and vanilla and mix to combine.
6. Add the flour mixture to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Add in the fresh carrots and fold in using a rubber spatula.

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7. Transfer the carrot cake batter to the prepared bundt pan and smooth out.
8. Place into the preheated oven on the center rack and bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If any batter is left on the toothpick, it needs to be baked longer.
9. Once baked, remove from the oven and place onto a wire cooling rack to cool for 10 minutes. Once the cake has cooled for 10 minutes, place a cooling rack on the opening of the bundt pan. Next, flip the cake and cooling rack over simultaneously, allowing the cake to release from the pan.
10. Let the cake cool completely before frosting.

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11. During the cooling process, make the glaze. Combine cream cheese, powdered sugar, milk, and vanilla in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer.
12. Mix on low speed until the powder sugar is incorporated, then turn the mixer speed up to medium-high and beat for about 3 minutes.

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13. Once the cake has cooled, place it on a serving plate. Spread the frosting on top and sides of cake with an offset spatula or spoon. Sprinkle chopped pecans on top, then cut into slices and serve.

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HOW TO RELEASE A CAKE FROM A BUNDT PAN?

Some specific tips help release a cake from a bundt pan.

As you know, it can be tricky sometimes to get them to release from the pan.

Follow these helpful hints:

• It is essential to have a very well-greased bundt pan to ensure your cake comes out cleanly without breaking.
• For best results, spray the bundt pan thoroughly with baking spray, then coat it with flour. Turn the pan upside down and lightly tap on the outside to allow any excess flour to fall out.
• Another way to ensure the bundt pan is well greased is to spray generously with cooking spray with flour, like Baker’s Joy. Then, take a pastry brush and brush the spray all around the bundt pan, getting into all the creviches.
• Ensure you don’t let the cake cool down too much in the bundt pan.
• It is best to unmold the cake while it is still warm, as this will prevent it from sticking to the pan and breaking apart.

DO I HAVE TO USE CAKE FLOUR?

No, if you don’t have cake flour or don’t want to use it, you can use all-purpose in it’s place.

Cake flour can be made by simply removing 2 tablespoons of all-purpose flour (per cup) and replacing it with 2 tablespoons of cornstarch. Whisk together before adding to the recipe.

So, for this recipe, you will need to:

1. Measure out 2 cups of all-purpose flour.
2. Take out 4 tablespoons of the flour and replace it with 4 tablespoons of cornstarch.
3. Whisk well to combine and then continue with the rest of the recipe.

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CAN I USE A DIFFERENT GLAZE?

Yes! Cream cheese icing is classic, but other toppings and glazes can be used. I suggest:

• Dusting with powdered sugar
• Brown sugar glaze
• Powdered sugar glaze
• Drizzle buttermilk glaze on top

ANY ADDITIONS?

Always! Check out this awesome list!

• Unsweetened applesauce: Add 1/2 cup of unsweetened applesauce to the sugar mixture for extra moisture and to make the cake perfectly moist.
• Crushed pineapple: Mix in 1/2 cup of crushed pineapple to the batter to enhance the sweet carrot cake flavor.
• Shredded coconut: Add 1/2 cup of shredded coconut to the cake batter for a tropical twist that complements the original carrot cake recipe.
• Raisins: Stir in 1/2 cup of raisins for added sweetness and texture to your carrot bundt cake recipe.
• Chopped walnuts: Mix in 1/2 cup of chopped walnuts for a satisfying crunch and to make this the perfect cake.
• Orange zest: Add the zest of one orange to the butter mixture for a citrusy brightness that enhances the tangy cream cheese frosting.
• Light brown sugar: Replace some of the granulated sugar with light brown sugar for a deeper, richer flavor in the cake.
• Golden raisins: Use golden raisins instead of regular for a colorful and sweet addition that makes this a great carrot cake recipe.
• Chopped dates: Mix in 1/4 cup of chopped dates to add a rich, sweet flavor that pairs well with the cinnamon and nutmeg.
• Maple syrup glaze: Drizzle a maple syrup glaze over the tangy cream cheese frosting for added sweetness and to take the entire cake to the next level.

ARE THERE ANY OTHER SUBSTITUTIONS I CAN USE?

Yes, you can add mix-ins to the cake itself!

• Golden or regular raisins
• Chopped pecans
• Chopped Walnuts
• Shredded coconut

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Store leftovers in the fridge in an airtight container for up to 5 days.

Since cream cheese is in the glaze, this homemade carrot cake must be stored in the refrigerator.

This cake is best eaten at room temperature. I suggest allowing it to sit on the counter until it reaches room temp before enjoying again.

Freeze for up to 3 months.

Wrap slices in plastic wrap and then freezer-safe foil before placing them in a freezer-safe container and placing it in the freezer.

To thaw, place in the fridge overnight.

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Looking for a southern carrot cake to serve your guests?

Surprise them with this easy Carrot Bundt Cake version!

If you’ve tried this CARROT BUNDT CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!