Carrot Bundt Cake Recipe

If you’ve ever craved a dessert that’s bursting with warm spices, moist texture, and a luscious cream cheese surprise, then this Carrot Bundt Cake is going to steal your heart. Picture a beautifully shaped cake filled with a luscious ribbon of cream cheese in the center, all topped with a silky cream cheese frosting and a sprinkle of crunchy pecans. It’s a showstopper that’s surprisingly easy to make and perfect for gatherings, cozy afternoons, or whenever you want a comforting slice of joy. Trust me, once you try this Carrot Bundt Cake, it’ll quickly become your go-to recipe for celebrating the humble carrot in the most delicious way possible.

Ingredients You’ll Need

The magic behind this Carrot Bundt Cake lies in a handful of simple but wonderfully complementary ingredients. Each one plays a crucial role, whether it’s adding moistness, spice, or that perfect velvety finish that elevates this cake from good to unforgettable.

375 g cream cheese, room temperature: Essential for creating the creamy filling and smooth frosting that make this cake extraordinary.
225 g powdered sugar: For just the right sweetness and texture in the cream cheese layers.
1 tablespoon vanilla extract: Adds a warm, fragrant depth to both cake and frosting.
¼ teaspoon salt: Balances the sweetness and enhances the flavor overall.
2 tablespoons milk: Thins out the frosting to the perfect consistency for drizzling.
Crushed pecans: Adds a delightful crunch and nutty contrast on top.
140 g golden raisins: Soaked to plump them up and bring bursts of natural sweetness throughout the cake.
300 g all-purpose flour: The cake’s sturdy yet tender base, giving it structure.
2 teaspoons baking powder: Helps the cake rise beautifully fluffy.
1 teaspoon baking soda: Works with acids in the recipe for perfect lift and texture.
1 ½ teaspoons ground cinnamon: A classic spice that makes this cake irresistibly cozy.
1 teaspoon ground ginger: Adds warmth and a subtle zing for complexity.
¼ teaspoon ground nutmeg: Brings a hint of sweetness and nuttiness.
¼ teaspoon ground cloves: Provides depth and aroma that completes the spice profile.
½ teaspoon salt: Enhances all the other flavors in the batter.
3 large eggs, room temperature: Bind everything together and add richness.
150 g light-tasting oil (canola or avocado): Keeps the cake moist and tender without overpowering flavors.
300 g brown sugar: Gives sweetness with a subtle molasses note that perfectly complements the spices.
125 g Greek yogurt, room temperature: Adds tang and extra moisture for a tender crumb.
300 g carrots, peeled and finely shredded: The star of the show, lending natural sweetness, texture, and that beautiful orange hue.

How to Make Carrot Bundt Cake

Step 1: Prepare the Cream Cheese Filling

Start by creating the luscious cream cheese filling that will soon surprise everyone when they cut into this cake. In a bowl, combine cream cheese, powdered sugar, vanilla extract, and salt. Use an electric mixer to beat everything until it’s perfectly smooth and creamy. Set this aside—it’s one of those layers that takes this cake to a whole new level of deliciousness.

Step 2: Prep Your Bundt Pan and Raisins

Preheat your oven to 350°F and get your bundt pan ready by greasing it thoroughly with softened butter. Then sprinkle some flour inside and swirl it around to coat all the nooks and edges. This step is key to ensuring your Carrot Bundt Cake releases smoothly after baking. Meanwhile, soak the golden raisins in water to plump them up – this adds natural bursts of flavor and a wonderful chewiness inside the cake.

Step 3: Mix Dry Ingredients

Take a separate bowl and whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This combination of spices is what gives the cake that signature warm, spiced aroma and flavor that everyone loves in a carrot cake.

Step 4: Combine Wet Ingredients

In a large mixing bowl, add the eggs, light-tasting oil, brown sugar, Greek yogurt, and vanilla extract. Using your hand mixer on low speed, blend everything until smooth and the sugar has dissolved, creating a silky base that’s ready to marry with the dry ingredients.

Step 5: Bring It All Together

Carefully add your dry flour mixture into the wet ingredients and stir gently until just combined. Then fold in the shredded carrots and drained golden raisins with a spatula, but be careful not to overmix; you want your batter to be light and tender, not tough.

Step 6: Assemble the Cake

Pour about one-third of the batter into your prepared bundt pan. Next, fill a piping bag with two-thirds of the cream cheese filling and pipe it evenly over the batter. Smooth it gently with an offset spatula, creating a generous cream cheese ribbon. Top this layer with the remaining carrot cake batter, spreading it out to cover the cream cheese fully.

Step 7: Bake to Perfection

Bake the cake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 30 minutes before carefully inverting the cake onto a wire rack to cool completely. This cool-down step is crucial for a clean release and to ensure the cream cheese layer sets perfectly inside.

Step 8: Frost with Cream Cheese

Now it’s time to finish your masterpiece! Thin the remaining cream cheese mixture with a little milk until it drips slowly off your mixer beaters, making it smooth enough to pipe. Spread or pipe the frosting over the cooled cake. To get that beautiful drip effect, tap the cake plate firmly on the counter. Finally, sprinkle with crushed pecans for a satisfying crunch and an elegant look.

How to Serve Carrot Bundt Cake

Garnishes

While the cake is stunning on its own, a light scatter of crushed pecans on top adds a lovely texture contrast and nutty flavor. If you want a touch more color, try adding a few edible flowers or some fresh carrot ribbons at the side for a charming presentation.

Side Dishes

This Carrot Bundt Cake pairs beautifully with simple vanilla ice cream or a dollop of whipped cream. For an extra special touch, serve it alongside a hot cup of chai tea or a bold coffee — the spices in the cake harmonize wonderfully with these beverages.

Creative Ways to Present

Impress guests by slicing the Carrot Bundt Cake and serving it on rustic wooden boards or elegant cake stands. Add a drizzle of honey or a sprinkle of cinnamon sugar on each slice for extra flair. You could even pipe small rosettes of cream cheese frosting around the plate or add fresh fruit like sliced oranges or berries to brighten the whole arrangement.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Carrot Bundt Cake covered in the refrigerator to maintain freshness. Wrapped properly, it will stay moist and flavorful for up to 4 days, making it perfect for savoring over a few relaxing afternoons.

Freezing

This cake freezes exceptionally well. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It will hold its flavor and texture for up to 3 months. When ready to enjoy, thaw it overnight in the fridge.

Reheating

To enjoy warm slices, gently reheat individual portions in the microwave for 15 to 20 seconds. Avoid overheating to keep the cream cheese frosting from melting excessively. Alternatively, bring the whole cake to room temperature before serving for the best flavor.

FAQs

Can I use regular raisins instead of golden raisins?

Absolutely! Regular raisins will work just fine. They’re a bit darker and have a slightly different flavor, but soaking them first ensures they stay plump and juicy within the cake.

What if I don’t have Greek yogurt?

You can substitute plain yogurt or even sour cream. Both will add moisture and a subtle tang, keeping the cake tender and rich.

Can I make this Carrot Bundt Cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend, but make sure it’s one that includes xanthan gum or similar stabilizers for the best texture.

Is it necessary to use oil instead of butter?

Using a light-tasting oil helps keep the cake incredibly moist and tender compared to butter, which can make it denser. However, if you prefer butter, you could try melted butter as a substitute, but expect a slightly different crumb.

Can I prepare the batter the night before?

While you technically can, it’s best to bake the batter fresh to maintain optimal freshness and rise. The cream cheese filling can be made ahead and stored in the fridge without any issues.

Final Thoughts

This Carrot Bundt Cake is truly one of those recipes that feels like a warm hug on a plate, filled with layers of flavor and texture that make every bite a delight. Whether you’re baking for a crowd or indulging in a quiet moment, this cake promises to bring smiles and satisfaction with its moist crumb, spicy notes, and decadent cream cheese swirl. Don’t hesitate—grab your bundt pan and start creating this charming dessert that’s sure to become a beloved favorite in your home too!

Ingredients You’ll Need