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Carrot bundt cake combines moist and sweet carrot cake, topped with delicious homemade cream cheese frosting and a sprinkle of chopped walnuts. Bursting with warm spices and vibrant flavors, it’s the ultimate festive dessert that tantalizes the taste buds with every bite.

carrot bundt cake with cream cheese frosting and chopped pecans

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Carrot cake has always been one of my favorite desserts. Who can resist that moist spiced cake topped with thick cream cheese frosting? My mouth is watering! I recently tried Nothing Bundt Cakes carrot cake for the first time and knew I needed to recreate it at home!

Like our classic carrot cake or carrot cake muffins, this recipe is deceptively simple so you don’t just need to save it for Easter dessert, go ahead and make it year-round!

Ingredients

The list may look a little long but don’t be intimidated, these are all common ingredients you probably already have on hand.

butter – unsalted
sugar – adds sweetness
eggs – I always use large eggs
milk – whole is best but you can use what you have on hand
flour – all-purpose works perfectly in this recipe
spices – cinnamon and nutmeg
baking powder and baking soda – help the cake rise
carrots – finely shredded
cream cheese, butter, powdered sugar, and vanilla extract create that tasty frosting for the top of the carrot bundt cake
chopped pecans to top it off

Step by step

Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray and set aside.
Cream together butter and sugar in a large bowl with an electric mixer or in a stand mixer (affiliate link).
Add eggs and milk and mix until blended.
Combine flour, cinnamon, nutmeg, baking powder, and baking soda in a separate medium bowl and mix. Add the dry ingredients to the butter mixture and blend until thoroughly mixed, scraping down the sides of the bowl as needed.
Gently fold in the carrots with a spatula or wooden spoon.
Pour the carrot cake batter into the prepared bundt pan. Forcefully tap the pan on the counter several times to bring any air bubbles to the top.
Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for 15 minutes before inverting onto a wire rack to cool completely before freosting.
When ready to frost the cake cream together cream cheese, vanilla, and butter. Gradually add the powdered sugar while mixing to incorporate. Place frosting in a piping bag and pipe over the top of the cake. Top with chopped pecans.

shredded carrots and cake batter in bowl

Tips for best results

Thoroughly spray the bundt cake pan with cooking spray, ensuring you get all the nooks and crannies so the cake doesn’t stick.
I recommend finely shredding fresh carrots with a box grater rather than buying pre-shredded carrots for the best texture. You can also use a food processor to shred them finely.

side view of carrot bundt cake with cream cheese frosting

Variations

add raisins or chopped nuts into the batter before baking
use a cream cheese glaze instead of the thicker cream cheese frosting
use chopped walnuts instead of chopped pecans

slice of carrot bundt cake on white plate

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Freeze cake wrapped tightly in plastic wrap or in a freezer-safe container (affiliate link) for up to 3 months. This moist carrot cake freezes very well. You can also freeze individual slices on a plate then transfer to a freezer bag for single servings!

If you try this recipe please comment and rate it below, I love hearing from you!