Carrot Bundt Cake Recipe – Creamy Frosting & Crunchy Pecans
A moist, warmly spiced carrot bundt cake made with fresh carrots, brown sugar, and optional nuts — finished with a luscious cream cheese glaze or powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
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2½ cups all-purpose flour
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1½ tsp baking soda
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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1 cup vegetable oil
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¾ cup brown sugar
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¾ cup granulated sugar
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4 large eggs
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2 tsp vanilla extract
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½ cup applesauce or crushed pineapple (optional)
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2 cups freshly grated carrots
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Optional: ½ cup chopped walnuts, raisins, or coconut
Cream Cheese Glaze (Optional):
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4 oz cream cheese, softened
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
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In a medium bowl, whisk flour, baking soda, baking powder, spices, and salt.
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In a large bowl, whisk oil, sugars, eggs, vanilla, and applesauce (if using).
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Add dry ingredients to wet and mix until just combined.
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Fold in grated carrots and any add-ins.
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Pour batter into bundt pan. Bake 50–60 minutes or until a toothpick comes out clean.
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Cool 10–15 minutes in pan, then invert and cool completely.
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Whisk glaze ingredients and drizzle over cooled cake before serving.
Notes
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Store covered at room temp for up to 4 days.
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Can be frozen unglazed for up to 2 months.
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Glaze can be substituted with citrus drizzle or powdered sugar.