Easy Carrot Bundt Cake

Quick Summary

• Easy, no layering required
• No mixer needed, just a whisk
• Moist and soft with warm spices
• Perfect for beginner bakers
• Great for make-ahead and freezing
• Works with or without glaze or frosting

Why This Recipe Works

• Oil keeps the cake moist for days
• Freshly grated carrots add moisture and natural sweetness
• The spices are balanced and don't overpower the cake
• The bundt pan gives it a classic, decorative look with minimal effort

If you love carrot cake, you might also enjoy my naked carrot cake, carrot mug cake, or these delicious banana carrot muffins.

Can you make carrot cake in a bundt pan?

Absolutely!

A bundt pan gives you:

• Even baking, thanks to the center hole
• No need for layering or stacking
• A naturally decorative shape, so you can keep toppings simple

The key is to make sure the pan is well greased so the cake releases cleanly.

Ingredients & Tips

This carrot bundt cake uses simple ingredients you probably already have in your kitchen. Here are the key ones and a few helpful tips before you start baking.

Shredded Carrots
Use freshly grated carrots, not pre-shredded. Pre-shredded carrots are usually drier and thicker, and they don't have the same fresh taste as carrots you grate yourself.

Oil
A neutral oil (like sunflower or vegetable) keeps the crumb soft without adding extra flavor.

Sugar
I like using a mix of white and light brown sugar for both moisture and depth of flavor.

Spices
I love the combination of cinnamon and nutmeg with carrots.

Leavening
Both baking powder and baking soda help the cake rise evenly in the bundt pan.

Buttermilk

Traditional carrot cake is often made without milk or buttermilk. In this recipe, I use buttermilk because it gives the cake a softer, more tender crumb.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• 10-12 cup bundt pan
• whisk
• pastry brush
• silicone spatula

How to make carrot bundt cake

Step 1: Prep the pan

Grease a 10-12 cup bundt pan with very soft butter, making sure to get into every crevice. Lightly dust with flour and tap out the excess.

Step 2: Grate the carrots

Grate the carrots using a box grater. Finely grate most of them, but leave a few slightly larger shreds for a bit of texture.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 4: Mix the wet ingredients

In another bowl, whisk together the buttermilk, oil, sugars, and eggs until smooth and well combined.

Step 5: Combine wet and dry ingredients

Add the dry ingredients to the wet and whisk until just combined and mostly smooth.

Step 6: Fold in the carrots

Gently fold in the grated carrots until evenly distributed. Be careful not to overmix.

Step 7: Pour into the pan

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

Step 8: Bake the cake

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 30-40 minutes before turning it out onto a wire rack to cool completely.

How to Make the Cinnamon Cream Cheese Glaze

This simple glaze comes together quickly and adds just the right finishing touch.

Key Ingredients

Cream cheese
Use full-fat cream cheese for the best texture and richness.
Powdered sugar
Sweetens the glaze and helps create a smooth consistency.
Milk or cream
Adjusts the thickness so the glaze is thick but pourable.

Cinnamon (not shown above) A pinch of cinnamon is enough.

Step 1: Beat the cream cheese

Beat the cream cheese with a hand mixer until smooth and creamy.

Step 2: Add the powdered sugar

Add the powdered sugar and mix until fully combined and smooth.

Step 3: Adjust the consistency

Add the milk or cream a little at a time until the glaze is thick but pourable.

Step 4: Add cinnamon

Add a pinch of ground cinnamon and mix until evenly incorporated.

Variations

Extra spice
Add a pinch of ginger or cloves for a warmer flavor.
Add nuts
Fold in chopped walnuts or pecans for a bit of crunch.
Add raisins
Mix in some raisins if you like a bit of sweetness throughout.
Simple topping options
This cake is drizzled with a cream cheese glaze, but you could enjoy it plain or dust with a little powdered sugar.

How do you store carrot bundt cake?

Refrigerator
This cake can be stored covered in the refrigerator for up to 5 days. If it has cream cheese frosting, it should always be refrigerated.

Can you freeze carrot bundt cake?

Yes, carrot bundt cake freezes well for up to 2-3 months. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it overnight in the refrigerator before serving.

Freezing (whole cake)
You can freeze the cake whole, either with or without glaze. Wrap it tightly in plastic wrap, then in foil or place it in a freezer-safe container. .

Freezing (glazed cake)
If the cake is already glazed, place it on a tray and freeze until the topping is set. Then wrap it well and store in the freezer for up to 1 month.

Freezing slices (flash freezing)
For individual portions, place slices on a baking sheet and freeze until firm (flash freeze). Once solid, wrap each slice in plastic wrap and then store in a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator.