Easy Carrot Bundt Cake Recipe
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There’s something magical about a moist carrot cake fresh from the oven. The warm spices fill your kitchen, and that beautiful golden ring looks absolutely stunning on your table I’ve been making this easy carrot bundt cake for years, and it never fails to impress at family gatherings and potlucks.
What makes this carrot bundt cake so special? Besides being my son’s favorite cake? It’s incredibly moist thanks to the combination of oil, sour cream, and crushed pineapple. The warm cinnamon and nutmeg create that classic homemade carrot cake flavor we all love. Plus, it’s way easier than making a layered carrot cake with frosting between each layer.
This easy carrot cake recipe comes together in one bowl in about 15 minutes. You don’t need a fancy mixer or any special skills. If you can stir ingredients together, you can make this cake. The hardest part? Waiting for it to cool before drizzling on that luscious cream cheese glaze!
Whether you’re looking for an Easter dessert, a spring brunch showstopper, or just a delicious cake to enjoy with your afternoon coffee, this carrot bundt cake delivers every single time.
Why You’ll Love This Carrot Bundt Cake
It’s foolproof. Even beginner bakers can nail this easy carrot cake recipe on the first try. The bundt pan does all the work of making it look fancy.
It stays moist for days. Thanks to the oil base and added pineapple, this moist carrot cake doesn’t dry out like butter-based cakes sometimes do.
It’s make-ahead friendly. Bake it the day before your event. It actually tastes even better on day two when the flavors have had time to meld together.
One bowl, less mess. You don’t need multiple mixing bowls or a stand mixer. Just grab a whisk and a spatula, and you’re good to go.
It feeds a crowd. This recipe makes 12 generous servings, perfect for family dinners or bringing to gatherings.
Ingredient Notes and Tips
All-Purpose Flour: This is your base. Measure correctly by scooping the flour into your measuring cup and leveling it off. Don’t pack it down or scoop directly from the bag, or you’ll end up with too much flour and a dense cake.
Ground Cinnamon and Nutmeg: These warm spices are what make homemade carrot cake taste so amazing. Fresh spices make a huge difference in flavor. If your spices have been sitting in your cabinet for over a year, it’s time to replace them.
Baking Powder and Baking Soda: You need both for the perfect rise and texture. Make sure they’re fresh. Old leavening agents won’t give you the lift you need.
Olive Oil (or Vegetable Oil): Oil keeps this carrot cake with pineapple incredibly moist. You can use any neutral-flavored cooking oil like canola, vegetable, or even melted coconut oil. I like olive oil because it adds a subtle richness.
Eggs: Bring your eggs to room temperature for about 30 minutes before baking. Room temperature eggs mix better with the other ingredients and create a more even texture.
Brown Sugar and Granulated Sugar: The combination gives you the best flavor and moisture. Brown sugar adds a deeper, molasses-like sweetness while white sugar helps with texture.
Sour Cream: This is the secret to keeping your moist carrot cake tender and fluffy. Greek yogurt works as a substitute if that’s what you have on hand.
Crushed Pineapple: Make sure to drain it really well. Too much liquid can make your cake soggy. This ingredient is key to making the moistest carrot cake with pineapple.
Finely Grated Carrots: This is super important for a moist carrot cake. Use the small holes on your box grater. Big shreds of carrot create wet pockets and an uneven texture. You’ll need about 3-4 medium carrots. Don’t pack the carrots into your measuring cup or you’ll have too much.
Chopped Walnuts: These add great crunch and flavor. You can substitute pecans if you prefer, or leave them out entirely for a nut-free version.
Cream Cheese: For the cream cheese glaze, make sure your cream cheese is at room temperature. Cold cream cheese will be lumpy and won’t mix smoothly.
How to Make Carrot Bundt Cake
Step 1: Prep Your Pan (5 minutes)
This step is absolutely crucial for making the perfect carrot bundt cake. Bundt cakes are notorious for sticking to the pan. Generously brush every single groove and crevice with softened butter using a pastry brush. Don’t miss any spots. Then dust the buttered pan lightly with flour. Tap out the excess. This double-layer protection ensures your cake releases perfectly.
Step 2: Preheat and Prep (5 minutes)
Set your oven to 350°F. While it’s heating up, whisk together your dry ingredients in a mixing bowl: flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set this aside. This is your dry mixture.
Step 3: Mix the Wet Ingredients (3 minutes)
In a separate large mixing bowl, combine the oil, eggs, brown sugar, and granulated sugar. Whisk vigorously until everything is well combined and slightly lighter in color. This takes about 2-3 minutes of good whisking. This is what makes your easy carrot cake recipe so tender.
Step 4: Add Sour Cream and Pineapple (2 minutes)
Stir in the sour cream until it’s completely incorporated. Then fold in your well-drained pineapple tidbits. Make sure they’re evenly distributed throughout the batter. The pineapple is essential for that signature moist texture.
Step 5: Combine Dry and Wet (5 minutes)
Here’s where we build the batter in three additions. This method prevents overmixing and ensures even distribution of ingredients.
Add one-third of your flour mixture to the wet ingredients. Stir gently until just combined. You don’t want to see dry flour, but don’t overmix.
Add the second third of flour along with all the shredded carrots. Mix until everything is incorporated. The carrots will make the batter look chunky, and that’s perfect.
Add the final third of flour and all the walnuts. Mix until you don’t see any dry flour. The batter should be thick and studded with carrots and nuts.
Step 6: Fill the Pan (2 minutes)
Pour your batter into the prepared bundt pan. Spread it evenly with a spatula. Fill the pan only about three-quarters full. If you have extra batter, make a few cupcakes on the side.
Step 7: Bake (45-50 minutes)
Place your bundt pan in the preheated oven. Bake for 45-50 minutes. You’ll know your moist carrot cake is done when the edges are golden brown and pulling slightly away from the pan. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
If the top starts browning too quickly, tent it loosely with aluminum foil for the last 10-15 minutes of baking.
Step 8: Cool in the Pan (15-20 minutes)
This is the hardest part for me because I’m so impatient! But it’s important. Let the cake cool in the pan for 15-20 minutes. This allows the structure to set so it won’t break when you invert it.
After 15-20 minutes, place a cooling rack over the top of the bundt pan. Flip the whole thing over. Give the pan a gentle shake. Your carrot bundt cake should release beautifully. If it sticks in spots, run a butter knife carefully around the edges.
Step 9: Make the Cream Cheese Glaze (5 minutes)
While your cake finishes cooling, make the cream cheese glaze. Beat together room temperature cream cheese, powdered sugar, and milk using a hand mixer. Start with 1 cup of powdered sugar and add more if you want it thicker. Add powdered sugar one tablespoon at a time until you reach your desired consistency.
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Step 10: Glaze and Serve
Wait until your cake is completely cool before glazing. Pour the cream cheese glaze over the top, letting it drip down the sides. It should look deliciously drippy and inviting.
Recipe Variations
Double Chocolate Carrot Cake: Add 1/4 cup cocoa powder to the dry ingredients and use chocolate chips instead of walnuts. The cream cheese glaze becomes a chocolate cream cheese frosting!
Tropical Carrot Cake with Pineapple: Replace the walnuts with shredded coconut and add 1/2 cup chopped macadamia nuts. This gives your carrot bundt cake a Hawaiian twist.
Gluten-Free Carrot Bundt Cake: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it includes xanthan gum. The texture will be slightly different but still produces a moist carrot cake.
Nut-Free Version: Simply omit the walnuts. The easy carrot cake recipe will be just as moist and flavorful. You could add raisins or dried cranberries instead for texture.
Mini Bundt Cakes: Divide the batter among 6 mini bundt pans. Reduce baking time to 25-30 minutes. These are perfect for individual servings at parties.
Spice It Up: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves for a more complex spice profile. This is especially nice for fall gatherings.
How to Store Carrot Bundt Cake
Room Temperature: Your carrot bundt cake will stay fresh at room temperature for 1-2 days. Cover it loosely with plastic wrap or place it under a cake dome. The cream cheese glaze is stable enough for short-term room temperature storage.
Refrigerator Storage: For longer storage, keep your moist carrot cake in the refrigerator for up to 5 days in an airtight container. The cake will firm up when cold but returns to its tender texture at room temperature.
Freezing the Baked Cake: You can freeze the baked carrot cake with pineapple (without glaze) for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before glazing.
Freezing Slices: Cut individual slices and wrap each one in plastic wrap. Store in a freezer bag. Pull out a slice whenever you want a treat. They thaw in about an hour at room temperature.
Refreshing Leftover Cake: If your homemade carrot cake seems a bit dry after a few days, warm individual slices in the microwave for 10-15 seconds. This brings back that just-baked moisture and warmth.
How to Serve Carrot Bundt Cake
Best Temperature: I think moist carrot cake is best served at room temperature or slightly warm. The flavors are more pronounced, and the texture is perfect. If you’ve refrigerated it, let it sit out for about 30 minutes before serving.
Perfect Pairings: Serve slices with hot coffee or tea. The warm spices in the homemade carrot cake complement coffee beautifully. For an extra-special dessert, add a scoop of vanilla ice cream on the side.
Brunch Showstopper: This carrot bundt cake with cream cheese glaze is perfect for Easter brunch, Mother’s Day breakfast, spring gatherings or, in my case, celebrating my son’s birthday. Place the whole glazed bundt on a cake stand in the center of your table. It looks gorgeous and feeds a crowd.
Make It Fancy: Add some edible flowers around the base for special occasions or small carrots made from orange and green fondant for a playful touch.
Frequently Asked Questions
Can I use a different pan instead of a bundt pan?
Yes! While this easy carrot cake recipe is designed for a 12-cup bundt pan, you have several options. You can use two 9-inch round cake pans (bake for 30-35 minutes), a 9×13-inch rectangular pan (bake for 35-40 minutes), or even a tube pan of similar capacity.
The key is matching the volume. A 12-cup bundt pan holds about 12 cups of batter, so you want your alternative pan to hold roughly the same amount. Keep in mind that different pan shapes will affect baking time, so start checking for doneness about 10 minutes earlier than the recipe suggests.
For help converting this recipe to different pan sizes, check out my Baking Pan Conversion Cheat Sheet. It takes all the guesswork out of substituting pans!
Can I use a different sized bundt pan?
This carrot bundt cake recipe is specifically designed for a 12-cup bundt pan. If you use a smaller pan (like a 10-cup), you’ll have leftover batter—don’t overfill the pan or it will overflow in the oven! Fill the smaller pan about 3/4 full and use the extra batter to make a few cupcakes on the side (they’ll bake in about 18-22 minutes).
If you use a larger bundt pan (like a 15-cup), your moist carrot cake will be shorter and will need less baking time. Start checking for doneness around 35-40 minutes instead of the full 45-50 minutes.
Not sure about your pan’s capacity? Fill it with water using a measuring cup to find out how many cups it holds. This quick test ensures you’re using the right amount of batter.
Why did my bundt cake stick to the pan?
This usually happens when the pan isn’t greased well enough. Make sure to butter every single groove generously and dust with flour. Also, don’t let the cake cool too long in the pan—15-20 minutes is ideal.
Can I make this carrot cake without the pineapple?
Yes! Replace the pineapple with an extra 1/4 cup of sour cream or Greek yogurt. You can also use applesauce. The cake will be slightly less sweet but still produces a moist carrot cake texture.
My cake has a dome in the center. What happened?
Your oven temperature might be too high. Use an oven thermometer to check if your oven runs hot. Also, make sure you’re not overfilling the pan—it should only be 3/4 full.
How do I make the moistest carrot cake?
The secret to a super moist carrot cake is using oil instead of butter, adding sour cream, including crushed pineapple, and grating the carrots finely. Don’t overbake it—pull it from the oven as soon as a toothpick comes out clean.
How do I know when it’s done?
Look for three signs: the toothpick comes out clean, the edges pull slightly from the pan, and the top springs back when lightly pressed.
Ready to Make It?
I hope you love this easy carrot bundt cake as much as my family does! It’s become our go-to recipe for spring celebrations, and I make it at least once a month because it’s just that good. The moist texture, warm spices, and cream cheese glaze make it absolutely irresistible.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Easy Carrot Bundt Cake Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 cup olive oil or any cooking oil of your liking
- 3 eggs
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup sour cream
- 1 can 190 grams pineapple tidbits, drained
- 2 cups finely grated carrots approximately 3-4 medium-sized carrots (approximately 225 grams )
- 1 cup chopped walnuts
Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 1 cups powdered sugar to 1¼ cups
- 2 tbsp milk
Instructions
- Butter and flour a bundt cake pan (12 cups). Set aside.
- Preheat the oven to 350 °F.
- In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate mixing bowl, add the oil, eggs, brown sugar, and granulated sugar. Mix until all ingredients are combined.
- Add the sour cream and mix until well combined.
- Mix in the drained pineapple tidbits.
- Add a third of the flour mixture to the wet ingredients. Mix until combined.
- Add the second third of the flour and the shredded carrots. Mix well.
- With the final addition of the flour, add the walnuts. Mix until all ingredients are combined, and you don’t see dry flour anymore.
- Pour the batter into the prepared bundt pan.
- Spread evenly.
- Bake in the preheated oven for 45 to 50 minutes.
- The cake is fully baked when the edges are golden and set, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan, 15-20 minutes, before transferring to a cooling rack.
- While the cake is cooling, make the glaze.
- In a mixing bowl, using a hand mixer, mix the cream cheese, 1 cup powdered sugar, and milk. Mix until combined. If you want the glaze to be thicker, you can add more powdered sugar. Add in increments of 1 tablespoon at a time until you reach the desired thickness.
- Glaze the cooled cake.
Notes
Carrots: For the best texture, finely grate the carrots, not chunky. Big shreds of carrots can make the cake heavy and create wet pockets. Ensure that when measuring in cups, the shredded carrots are not packed. Grease the bundt cake pan: This is an important step. Bundt cakes are known to stick to the pan. Generously brush the pan with butter using a pastry brush. Make sure to cover every groove and dust lightly with flour, optional but highly recommended. Bundt cake pan: Bundt cakes rise a lot, so don’t overfill the pan. Fill it up about ¾ full. If you have extra batter, bake a few cupcakes on the side. I used a 12-cup bundt cake pan. How do I know when my bundt cake is done?
The toothpick comes out clean. The edges will start to pull from the pan. The top will spring back when lightly pressed. Tip: If the top browns too quickly, tent loosely with foil. Frosting: I made a cream cheese glaze. You can also make a cream cheese frosting or powdered sugar glaze.
Substitute the walnuts with chopped pecans.
Storage: You can store at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes You’ll Love
If you enjoyed this easy carrot cake recipe, you’ll want to try these other delicious recipes from Hostess at Heart:
Carrot Cake Muffins – All the flavors of moist carrot cake in a portable muffin form. Perfect for breakfast or snacking. These freeze beautifully too!
Classic Vanilla Cake – This simple vanilla cake is a real show-stopper. It’s an easy recipe that’s elegant too.
Raspberry Swirl Pound Cake – Another rich, moist cake that is frosted with cream cheese. It’s dense, buttery, and absolutely incredible.
Cinnamon Roll Bundt Cake (coming soon) – This cake tastes just like cinnamon rolls but in bundt form. The cinnamon swirl and vanilla glaze make it irresistible.
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