Name: Carrot Bundt Cake with Cream Cheese Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 2 tsp vanilla extract; 2 1/2 cups finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts or pecans (optional); 4 oz cream cheese, softened; 1 cup powdered sugar; 2–3 tbsp milk; 1/2 tsp vanilla extract (for glaze)

Carrot Bundt Cake with Cream Cheese Glaze a moist and warmly spiced carrot bundt cake, perfectly sweetened and topped with a creamy, tangy glaze—I find this recipe irresistible. It’s the kind of cake I bring to springtime brunches, serve during the holidays, or enjoy with an afternoon cup of tea. With carrots, pineapple, and a fragrant blend of spices, this cake offers both richness and freshness in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Bundt Cake:

2 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

4 large eggs

2 tsp vanilla extract

2 1/2 cups finely grated carrots

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2–3 tbsp milk

1/2 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 10-cup bundt pan thoroughly with both grease and flour to prevent sticking.

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

In a large bowl, I mix the oil with both sugars until smooth and well-blended.

I add the eggs one at a time, mixing after each, then stir in the vanilla.

I fold in the grated carrots and crushed pineapple.

Then I gradually incorporate the dry ingredients into the wet, mixing until just combined. If I’m using nuts, I fold them in at this stage.

I pour the batter evenly into the prepared bundt pan and smooth out the top.

The cake bakes for 50 to 60 minutes, or until a toothpick comes out clean.

Once baked, I let the cake rest in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

For the glaze, I whisk together softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable, then drizzle it generously over the cooled cake.

Servings and timing

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 12

Calories per serving: 410 kcal

Variations

When I want to switch things up, I swap the walnuts for pecans or even toasted coconut. Sometimes, I add golden raisins for extra chew and sweetness. If I want to lighten the glaze, I use Greek yogurt instead of cream cheese. And for a fall twist, I’ve even added a touch of orange zest to the batter, which pairs beautifully with the spices.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When refrigerated, I let it come to room temperature before serving. If I want to warm it up slightly, a quick 10–15 seconds in the microwave does the trick. The glaze will soften, and the cake becomes extra aromatic again.

FAQs

How do I prevent the cake from sticking to the bundt pan?

I always grease and flour every crevice of the pan thoroughly. For extra insurance, I sometimes use a baking spray that contains flour.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I keep it covered at room temperature and glaze it right before serving to keep it fresh.

Can I freeze the carrot bundt cake?

Absolutely. I freeze it (without glaze) wrapped tightly in plastic wrap and foil. It keeps well for up to 3 months. I thaw it overnight in the fridge before adding glaze.

Can I use pre-shredded carrots?

I prefer grating carrots myself for the best texture and moisture. Pre-shredded ones tend to be drier and coarser, which affects the final result.

Can I make this into cupcakes or a layer cake?

I’ve tried this recipe as cupcakes and it works beautifully. I reduce the baking time to about 20–25 minutes for cupcakes. For a layer cake, I divide the batter between two 9-inch pans and adjust the baking time accordingly.

Conclusion

This carrot bundt cake with cream cheese glaze has become one of my go-to desserts for good reason. It’s comforting, flavorful, and just the right amount of indulgent. Whether I’m hosting a gathering or treating myself to a slice with coffee, this cake delivers every time. It’s simple enough for everyday baking but impressive enough for special occasions—exactly the kind of recipe I like to keep in rotation.

Recipe: