Name: Carrot Cinnamon Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 cup packed brown sugar; ½ cup pure maple syrup; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup vegetable oil; 4 large eggs (at room temperature); 1 teaspoon vanilla extract; 1½ cups carrots (finely grated, about 2–3 medium carrots); ½ cup walnuts ((or pecans) chopped, plus more for topping); 8 ounces cream cheese (softened); ½ cup unsalted butter (softened); 2 cups powdered sugar (sifted); 1 teaspoon vanilla extract; 1-2 tablespoons milk (as needed)

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Moist, warmly spiced, and finished with a creamy drizzle of cream cheese frosting, this carrot cinnamon bundt cake is a comforting classic. It’s one of the best bundt cake recipes, moist with a soft crumb that holds together well when sliced. It works well for holidays, brunch tables, or everyday desserts.

Two thick slices of carrot bundt cake with white cream cheese frosting and chopped pecans on a white plate.

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Bundt cakes are among my preferred cake styles because they bake evenly and are easy to portion. This easy bundt cake is one I make for gatherings because it holds its shape, slices cleanly, and works well on a dessert table, especially as an Easter carrot cake. It is simple to bake and easy to serve, which makes it a good choice for spring desserts and casual get-togethers alike.

Why You Will Love This Recipe

This moist carrot cake has a soft, tender crumb that holds together well when sliced.
This bundt cake is made from scratch, yet the steps are simple enough for beginners
It uses simple pantry ingredients used in everyday cooking.
Perfect for holidays, Easter bundt cake ideas, or everyday baking

Overhead view of a whole carrot bundt cake topped with thick white glaze and chopped pecans, surrounded by cinnamon sticks and loose nuts on a marble surface.

Ingredients

Finely grated carrots mix evenly into the batter and help maintain a consistent crumb throughout the cake.
Cinnamon and nutmeg provide warmth and depth to the overall flavor.
Chopped nuts add texture contrast and can be adjusted or omitted based on preference.
Use full-fat cream cheese for the frosting to ensure a smooth, stable consistency.

See the recipe card for the complete list of ingredients and quantities.

How To Make Carrot Cinnamon Bundt Cake

A glass mixing bowl containing flour, brown sugar, baking powder, and cinnamon before being whisked together.

Step 1: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

A metal whisk mixing wet ingredients, including eggs and oil, into a bowl of dry flour and spice mixture.

Step 2: In another bowl, whisk vegetable oil, maple syrup, eggs, and vanilla until well combined. Gradually add the wet mixture to the dry ingredients. Mix until just combined.

Freshly shredded carrots being folded into a thick cake batter with a wooden spoon in a glass bowl.

Step 3: Fold in grated carrots and chopped nuts evenly

Carrot cake batter smoothed into a greased and floured red silicone bundt pan, ready for baking.

Step 4: Pour batter into prepared Bundt cake pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean

Side view of a glazed carrot bundt cake on a glass stand, showing thick white icing dripping down the sides and topped with crushed pecans.

Step 5: Cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely. Once cooled, drizzle with cream cheese frosting and sprinkle with chopped nuts.

Expert Tips

Finely grated carrots create a smoother batter and a more even crumb.
Overmixing can tighten the crumb, so a lighter mix helps keep the cake tender.
Bundt cakes often bake through faster than expected, so checking earlier helps prevent dryness.
Thorough pan preparation means greasing all the grooves of the Bundt pan and lightly dusting it to help the cake release cleanly.

Serving Ideas

This cake works well for brunch tables, casual celebrations, or holiday desserts, making it a natural fit for spring desserts. It can be served as-is or with a simple garnish of chopped nuts. The batter can also be used for mini bundt cakes by adjusting the bake time, which works well for smaller dessert trays.

A carrot bundt cake on a glass stand with one slice removed, revealing the moist interior texture, topped with white frosting and pecans.

Tried these Carrot Cinnamon Bundt Cake? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Carrot Cinnamon Bundt Cake

This carrot cinnamon bundt cake is ultra-moist with a tender crumb and a balanced spice profile. It’s a good choice when you want a dessert that serves a group easily. It works well for holidays, brunch tables, or casual get-togethers.

Prep Time 20

Cook Time 1

Total Time 1 20

Serving Size 12 slices

Equipment

10-inch Bundt pan
Mixing bowls
Whisk
Rubber spatula
Wire cooling rack

Ingredients

For the Cake

2 cups all-purpose flour
1 cup packed brown sugar
½ cup pure maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs at room temperature
1 teaspoon vanilla extract
1½ cups carrots finely grated, about 2–3 medium carrots
½ cup walnuts (or pecans) chopped, plus more for topping

For the Frosting

8 ounces cream cheese softened
½ cup unsalted butter softened
2 cups powdered sugar sifted
1 teaspoon vanilla extract
1-2 tablespoons milk as needed

Instructions

Preheat the oven to 350℉. Grease and flour a 10-inch Bundt pan, making sure to coat all crevices well.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. In a separate bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing. Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
Transfer the batter to the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fully combined and fluffy. Beat in the milk, one tablespoon at a time, until the frosting reaches a thick but spoonable consistency.
Once fully cooled, spoon the cream cheese frosting over the top of the cake. Finish with additional chopped nuts. Slice and serve.

Notes

Finely grating the carrots helps them blend smoothly into the batter and keeps the cake evenly textured.
Make sure the cake is fully cooled before frosting to prevent the frosting from sliding off.
This frosting is lightly sweetened to balance the warmth of the cinnamon cake.
This cake stores well covered at room temperature for one day or refrigerated for up to four days.

More Sweet Treats To Try Next

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This chocolate hazelnut babka is all about texture and contrast. Tender dough, deep chocolate filling, and a beautiful swirl that looks just as good sliced as it does fresh from the oven.
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