When you want all the beloved flavors of classic carrot cake presented in an elegant form that’s easier to slice and serve, this Carrot Bundt Cake delivers moist, spiced perfection in every slice with its beautiful ridged shape. Imagine tender cake studded with freshly grated carrots, warm spices, crunchy walnuts, and sweet coconut, all baked in a bundt pan that creates those gorgeous ridges and makes unmolding a breeze. Each bite delivers the perfect balance of sweetness, spice, and moisture that makes carrot cake so irresistible, while the simple cream cheese glaze drizzled over the top adds just enough tangy sweetness without overwhelming the cake itself. Whether you’re celebrating Easter, hosting a spring gathering, looking for a stunning dessert that travels well, or simply love carrot cake, this bundt version proves that sometimes the best presentation is also the easiest. The bundt shape makes it look bakery-worthy while being surprisingly simple to achieve at home.
Serving Quantity: 12 servings
Cooking Time: 1 hour 30 minutes (20 minutes prep, 55 minutes baking, 15 minutes cooling)
Nutritional Information per serving:
1. Calories: 465
2. Protein: 6g
3. Carbohydrates: 58g
4. Fat: 24g
5. Fiber: 3g
6. Sugar: 42g
7. Sodium: 285mg
Ingredients You Need:
For the Cake:
1. 2.5 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 2 teaspoons ground cinnamon
6. 1 teaspoon ground ginger
7. 1/2 teaspoon ground nutmeg
8. 1/4 teaspoon ground cloves
9. 1.5 cups granulated sugar
10. 1/2 cup light brown sugar, packed
11. 1 cup vegetable oil
12. 4 large eggs, room temperature
13. 2 teaspoons vanilla extract
14. 3 cups finely grated carrots (about 4-5 medium carrots)
15. 1 cup chopped walnuts
16. 1/2 cup shredded coconut (sweetened or unsweetened)
17. 1/2 cup crushed pineapple, well drained
For the Cream Cheese Glaze:
18. 4 ounces cream cheese, softened
19. 2 cups powdered sugar
20. 3 to 4 tablespoons milk
21. 1 teaspoon vanilla extract
22. Pinch of salt
Prepare the Bundt Pan
Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10 or 12-cup bundt pan with butter or baking spray, making absolutely sure to coat every ridge and crevice. Bundt pans have intricate designs that make them beautiful but also prone to sticking, so don’t skimp on the greasing. Some bakers like to dust the greased pan with flour and tap out the excess for extra insurance. Set the prepared pan aside.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix thoroughly to ensure all the leavening agents and spices are evenly distributed throughout the flour. The combination of warm spices is what gives carrot cake its signature flavor. Set this bowl aside.
Mix Wet Ingredients
In another large mixing bowl or the bowl of a stand mixer, combine both sugars and the vegetable oil. Whisk or beat on medium speed for about 1 minute until well combined. Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should be thick and slightly pale. Add the vanilla extract and mix briefly.
Combine Wet and Dry
Add the dry ingredients to the wet ingredients in three additions, mixing on low speed or stirring by hand just until combined after each addition. Don’t overmix or the cake will be tough. Once the flour is mostly incorporated, fold in the grated carrots, chopped walnuts, shredded coconut, and drained crushed pineapple. Fold gently with a spatula until everything is evenly distributed throughout the batter.
Grate Carrots Properly
Use the fine holes on a box grater or the grating disc of a food processor to grate the carrots. Finely grated carrots distribute better throughout the cake and create more moisture than large shreds. Make sure to measure after grating, and pack the carrots lightly into the measuring cup.
Pour into Pan
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan firmly on the counter several times to release any air bubbles trapped in the batter. This helps prevent holes in the finished cake. Smooth the top with a spatula so the batter is level.
Bake Until Done
Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when a long wooden skewer or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly touched. If the top browns too quickly, tent it loosely with aluminum foil.
Cool in Pan
Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for exactly 15 minutes. This cooling time allows the cake to firm up slightly, making it less likely to break when you unmold it. Don’t let it cool completely in the pan or it will stick.
Unmold the Cake
After 15 minutes, place a wire rack or serving plate over the top of the bundt pan. Holding both the rack and pan together firmly, quickly invert them. Give the pan a firm shake or tap on the bottom to release the cake. Gently lift the pan off, revealing the beautiful ridged cake underneath. If any pieces stick, carefully remove them and press them back into place while the cake is still warm.
Cool Completely
Let the unmolded cake cool completely on the wire rack, about 1 to 2 hours. The cake must be completely cool before glazing or the glaze will melt and slide off. While the cake cools, you can make the cream cheese glaze.
Make the Glaze
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar, 3 tablespoons of milk, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until smooth and creamy. If the glaze is too thick to drizzle, add the remaining tablespoon of milk. It should be thick but pourable.
Glaze the Cake
Once the cake is completely cool, transfer it to a serving plate. Spoon or pour the cream cheese glaze over the top of the bundt cake, letting it drip down the sides naturally. The glaze will flow into the ridges and create a beautiful presentation. You can use all the glaze for a heavily glazed look or use less for a lighter coating.
Let Glaze Set
Let the glazed cake sit for about 30 minutes to allow the glaze to set slightly before slicing. The glaze will firm up but remain soft and creamy. This setting time also makes slicing neater.
Slice and Serve
Use a sharp serrated knife to cut the bundt cake into slices. Wipe the knife clean between cuts for the neatest presentation. Each slice should show off the beautiful speckled interior with visible carrots and nuts. Serve at room temperature for the best flavor and texture.
Helpful Tips for Success:
1. Grease the bundt pan extremely well to prevent sticking in all those ridges.
2. Room temperature eggs incorporate more easily and create better texture.
3. Finely grated carrots distribute better and create more moisture than large shreds.
4. Don’t overmix the batter after adding flour or the cake will be tough.
5. Drain the crushed pineapple very well or it will add too much moisture.
6. Cool the cake in the pan for exactly 15 minutes, not more or less.
7. The cake must be completely cool before glazing or the glaze will melt.
8. This cake actually tastes better the next day after flavors have developed.
9. Store covered at room temperature for 3 days or refrigerated for up to a week.
10. The unglazed cake freezes beautifully for up to 3 months when wrapped well.
11. Toast the walnuts before adding for deeper, nuttier flavor.
12. Use a bundt pan with a simple design for easiest unmolding.
13. Raisins can be added or substituted for the pineapple if preferred.
14. For extra moisture, brush the warm cake with simple syrup before glazing.
15. A dusting of powdered sugar is a simpler alternative to the cream cheese glaze.
