Moist Spiced Carrot Bundt Cake with Cream Cheese Glaze

This carrot bundt cake is the one I make when I want a cake that stays moist for days and looks impressive without any fancy decorating.

A thick cream cheese glaze drips over the ridges, and every slice is packed with warm cinnamon, nutmeg, and plenty of grated carrot.

Why This Carrot Bundt Cake Always Works

I use oil instead of butter, so the crumb stays tender and never dries out, even after a few days in the fridge.

The brown sugar and a good dose of spice give it a deep, cozy flavor that plain white sugar can’t match.

And the cream cheese glaze is thick enough to cling to every ridge, adding a tangy contrast to the sweet, spiced cake.

Ingredients

• 2 cups (250g) all-purpose flour: spooned and leveled for accuracy
• 1 tsp baking soda: gives lift alongside the baking powder
• 1 tsp baking powder: helps with a tender crumb
• 1/2 tsp salt: balances the sweetness
• 2 tsp ground cinnamon: the main warm spice
• 1/2 tsp ground nutmeg: freshly grated if you have it
• 1/4 tsp ground ginger: adds a little zing
• 1 cup (240ml) vegetable oil: canola or sunflower oil works well
• 1 cup (200g) granulated sugar: for sweetness and structure
• 1/2 cup (100g) packed light brown sugar: adds moisture and caramel notes
• 4 large eggs, at room temperature: cold eggs can curdle the batter
• 2 tsp vanilla extract: pure vanilla for the best flavor
• 3 cups (about 300g) finely grated carrots: from 3 to 4 large carrots; pack lightly when measuring
• 1 cup (120g) chopped walnuts: toasted if you like, plus extra for garnish
• 1/2 cup (80g) raisins: optional, soak in hot water and drain if they are dry

For the cream cheese glaze:

• 4 oz (113g) cream cheese, softened: full-fat for a smooth, rich glaze
• 1/4 cup (57g) unsalted butter, softened: leave it out for 30 minutes
• 1 1/2 cups (180g) powdered sugar, sifted: to avoid lumps
• 1 tsp vanilla extract:
• Pinch of salt:
• 2 to 3 tbsp milk: use whole milk, add slowly until the right consistency

Variations / Substitutions

• Nut-free: omit the walnuts; the cake is delicious without them.
• Raisin swap: use dried cranberries or chopped dates for a different sweet chew.
• Spice tweak: add 1/4 tsp ground cloves or allspice for a deeper spice profile.
• Dairy-free glaze: use vegan cream cheese and plant-based butter with oat milk.

For a smaller batch, try my Carrot Loaf Cake.

How to Make Carrot Bundt Cake

Step 1: Mix the dry ingredients

Whisk together the 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger in a large bowl for about 30 seconds. You want no streaks of baking soda or clumps of spice anywhere.

The bowl will smell warmly spiced as you mix. Even distribution of the leaveners now means the cake rises evenly later.

Step 2: Whisk the wet ingredients

In a separate large bowl, beat the 1 cup oil, 1 cup granulated sugar, 1/2 cup brown sugar, 4 eggs, and 2 tsp vanilla with a hand mixer until smooth and slightly thickened, about 2 minutes. Stop once the mixture looks glossy and thick, like a loose caramel.

The eggs do most of the emulsifying work here, trapping air that gives the cake a soft crumb. Don’t rush this step.

Step 3: Fold in the carrots and nuts

Pour the wet mixture into the dry ingredients and stir with a rubber spatula until you no longer see streaks of flour. Gently fold in the 3 cups grated carrots, 1 cup walnuts, and raisins if you’re using them, folding for about 20 seconds just until evenly dispersed.

The batter will be thick and mound on the spatula. A few white streaks of flour before adding the carrots are fine, but stop folding as soon as the carrots and nuts are distributed.

Step 4: Bake the cake

Heat the oven to 350°F (175°C) with a rack in the lower third. Scrape the batter into a well-greased and floured 10 to 12-cup bundt pan and smooth the top.

Bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs. The cake will pull away from the sides slightly and smell deeply spiced. Let it cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely before glazing.

Step 5: Glaze and serve

Beat the 4 oz cream cheese and 1/4 cup butter with an electric mixer until completely smooth and no lumps remain. Sift in the 1 1/2 cups powdered sugar, add the 1 tsp vanilla and a pinch of salt, and beat until thick and creamy.

Add milk, 1 tbsp at a time, until the glaze ribbons off the beater but still holds its shape. Once the cake is completely cool, pour the glaze over the top, nudging it to drip down the sides. Slice and serve when the glaze is set, about 15 minutes.

A Few Notes Before You Bake

• Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant; let them cool completely before adding to the batter.
• If you’re using a dark metal bundt pan, start checking for doneness 5 minutes early; dark pans transfer heat more quickly.
• Room temperature cream cheese and butter are key for a lump-free glaze. Cold cream cheese will leave tiny white specks you can’t beat out.
• This cake tastes even better the next day; the spices have time to meld and the crumb stays moist.
• For clean slices, use a serrated knife and wipe it clean between cuts.

Bake times can vary by pan material:

Keeping It Fresh

• Refrigerate: store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The glaze stays firm in the fridge.
• Freeze: freeze the unglazed cake, well wrapped, for up to 3 months. Thaw overnight in the fridge, then glaze before serving.

Frequently Asked Questions

Why did my cake stick to the pan?

Grease every crevice of the bundt pan with softened butter, then dust with flour, tapping out the excess. Nonstick spray alone doesn’t always release cakes cleanly.

Can I use pre-shredded carrots?

No, pre-shredded carrots are too dry and thick; they won’t release enough moisture. Grate carrots fresh on the small holes of a box grater for the best texture.

Can I make this cake ahead of time?

Yes, bake it a day in advance, wrap it well, and store at room temperature. Glaze it the day you plan to serve, or store the glazed cake in the fridge overnight.

My glaze turned out runny. How do I fix it?

Chill the glaze for 10 minutes, then whisk in more powdered sugar, a tablespoon at a time, until it thickens to a ribbon-like consistency.

Carrot Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup (240ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups (about 300g) finely grated carrots
• 1 cup (120g) chopped walnuts
• 1/2 cup (80g) raisins (optional)
• 4 oz (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt
• 2 to 3 tbsp milk

Method

 

1. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
2. In a separate bowl, beat the oil, both sugars, eggs, and vanilla until smooth and slightly thickened, about 2 minutes.
3. Stir the wet ingredients into the dry until just combined, then fold in the carrots, walnuts, and raisins if using.
4. Heat oven to 350°F (175°C). Scrape the batter into a greased and floured 10 to 12-cup bundt pan. Bake 50 to 60 minutes, until a skewer comes out clean. Cool in the pan 10 minutes, then invert and cool completely.
5. Beat cream cheese and butter until smooth, then sift in powdered sugar, add vanilla and salt, and beat until thick. Thin with milk to a ribbon-like consistency and pour over the cooled cake. Slice once the glaze sets.

Notes

If you add raisins, soak them in hot water for 10 minutes and drain well before folding in. The cake tastes best the next day, so it’s a great make-ahead dessert.