Carrot Bundt Cake

This easy Carrot Bundt Cake is packed with warm spices, shredded carrots, and crunchy pecans. Decorated with cream cheese frosting, it's the perfect cake for holiday dinners or whenever you need a sweet and cozy dessert!

This carrot bundt cake was first shared in March 2017. The post was updated and republished in April 2025.

Jump to:

• Carrot Cake Bundt Cake
• Why I Love This Recipe
• Main Ingredients
• How To Make Carrot Bundt Cake
• Storage Recommendations
• Tips and Tricks
• FAQs
• More Ways to Eat Carrot Cake
• Recipe

Carrot Cake Bundt Cake

I love carrot cake, but I don't make it very often because I am the only one in our house who eats it. Most of the time, I order it when we go out to eat.

With spring in the air and Easter approaching, I can't stop thinking about this carrot cake loaf. I was planning to make it and share some with friends, but then I wondered how it would turn out as a bundt cake. Spoiler alert: It turned out fantastic!

I doubled the batter and added pecans and raisins for flavor and texture. And yes, I know raisins are controversial, but I love the chewiness they add to oatmeal raisin cookies and loaded carrot cake. If you’re not a fan, leave them out.

Of course, no bundt cake is complete without frosting. You can drizzle thick lines across the top or spread it all over the sides. I’ve done both, and honestly, it’s delicious either way.

Why I Love This Recipe

• Moist & Flavorful: The shredded carrots keep the cake moist, and the warm spices give it that classic cozy flavor.
• Great Texture: The combo of moist cake, crunchy pecans, and chewy raisins gives every bite something extra.
• Beautiful Presentation: Bundt cakes look impressive with minimal effort. Just drizzle some frosting on top, and it’s party-ready!
• Perfect for Spring and Easter: This seasonal favorite is just right for spring celebrations and holiday tables.

Main Ingredients

This homemade carrot cake is easy to make. Most of the basic ingredients are probably in your pantry. The nuts and raisins give it a tasty texture you'll love!

• Sugar: The combination of white and brown sugar sweetens the batter.
• Oil: Gives a moist and tender crumb texture. Vegetable or canola oil can be used.
• Large Eggs: Bind the ingredients together.
• Sour Cream: Adds moisture without thinning the batter too much. You can also use plain Greek yogurt.
• All Purpose Flour: Don't scoop flour directly from the bag; it compresses and dries out your cake. Instead, use a spoon to fill the measuring cup and level it off. For even better results, weigh the ingredients using a kitchen scale.
• Baking Soda and Powder: Give the batter the lift it needs as it bakes.
• Warm Spices: This cake's great flavor comes from different spices. For a sweet taste, you can also use this cake spice recipe.
• Carrots: Grate them just before preparing the batter to retain moisture.
• Mixins: Raisins and chopped nuts add great flavor and texture to the classic carrot cake.

How To Make Carrot Bundt Cake

This easy carrot cake recipe comes together in no time! Mix it up, pop it in the oven, and prepare your kitchen to smell amazing.

Using an electric mixer, beat the oil and sugars until the mixture resembles wet sand. Then, add the eggs, vanilla extract, and sour cream and mix until creamy.

Stir the flour, baking powder, baking soda, salt, and spices. Add half of the dry ingredients to the egg mixture and beat until mixed in. Add the rest of the flour and beat again.

Gently fold in the grated carrots, pecans, and raisins by hand. Pour the carrot cake batter into a prepared Bundt pan and place it in the preheated oven.

Bake the cake until a knife inserted in the center comes out with a few moist crumbs attached. Allow the cake to cool for 15 minutes, then place a plate on top and carefully flip it out. Let the cake cool completely on a wire rack before frosting.

Storage Recommendations

Put the frosted cake in an airtight container or cover it tightly with plastic wrap. Then, store it in the fridge for a few days. Set it out 10-15 minutes before serving to remove the chill.

The unfrosted cake can be wrapped tightly and frozen for 1-2 months. Make sure the cake is cooled completely before wrapping it up. Thaw it overnight in the fridge, then bring it to room temperature before adding the cream cheese glaze.

Tips and Tricks

• Don't skimp on greasing and flouring the edges of the pan to prevent the cake from sticking. I like using Baker's Joy because the oil and flour mixture is easy to spray into the pan.
• Do not use bags of shredded carrots from the store! While convenient, they are drier and will not give your baked goods the moisture they need.
• Use a box grater or food processor to shred your fresh carrots into small pieces. You want small pieces that blend into the batter.
• While we prefer pecans in this recipe, chopped walnuts would be another great option.
• Do not overbake the cake. All ovens run differently, so check the center of the cake with a skewer before the timer goes off.
• Add one tablespoon of orange zest and one teaspoon of orange extract to give the batter a sweet citrus flavor.
• Decorate the top of the cake with cream cheese frosting. Garnish it with chopped nuts, sprinkles, or toasted coconut.

FAQs

More Ways to Eat Carrot Cake

• Carrot Cake Cookies
• Carrot Cake Bars
• Carrot Cream Cheese Muffins
• Carrot Cake Donuts
• Carrot Cake Pancakes

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