Looking for a moist carrot cake recipe that can be made in a bundt pan and tastes just like Grandma’s? If so, this Carrot Bundt Cake with Cream Cheese Frosting recipe is PERFECT! Made with vegetable oil, this cake features fresh carrots and homemade cream cheese frosting.
If you misplaced your grandmother’s carrot cake recipe, fear not. This old-fashioned carrot cake is jam-packed with warm spicy notes and is made with common pantry staples. There is no applesauce, sour cream, or Greek yogurt in this easy carrot cake.
Baking bundt cakes is one of my favorite pastimes. I just love how easily pantry staples like flour, vegetable oil, and sugar can help create such easy-to-bake recipes in a pinch.
I have been baking since I was 11 years old, and I have picked up a lot of recipes, tips, and techniques along the way. One of my go-to recipe staples for a moist, perfect cake is vegetable oil–no matter which flavor I bake.
Over the years, I have substituted certain ingredients in lieu of vegetable oil, but I always prefer to circle back to it. Some people have been misinformed about the nutrition facts of soybean oil–aka vegetable oil–but I would love to clear up some stuff today!
Why I prefer vegetable oil in cake
I prefer using vegetable oil in my cake recipes. The reason being is that it prevents my cakes from drying out. I find it doesn’t alter the taste of my cakes. Plus, it is the least expensive option for someone like me who is constantly baking.
Tips for making carrot bundt cake
Overall, this recipe was super simple to make. Here are some tips to make your cake baking experience easier.
Use room temperature eggs & cream cheese.
This cake is perfect unfrosted, but the cream cheese frosting provides a lovely sweet touch. I always allow my cream cheese to sit out at room temperature for at least 2 hours. Room temperature cream cheese whips up quickly without lumps.
The same goes for my eggs. Leaving eggs out at room temperatures allows them to easily be blended into the batter.
Use a food processor for carrots
Hand grating carrots is a thing of the past thanks to the kitchen technology of today. I washed, peeled, and cut my carrots into 3-inch chunks before adding them to my food processor. I pulsed them in two rounds of 10 seconds each. You want the pieces to be fine but not liquidy and super mushy.
Generously grease your bundt pan
Use cooking spray or a kitchen towel dipped in vegetable oil to generously grease your bundt pan. This will make removing the cake a breeze later on once it cools. It also helps your cake get yummy, crispy edges.
Use pumpkin pie spice
If you do not have ground cloves or nutmeg, pumpkin pie spice can come in handy. Simply use 1/2-1 tsp of pumpkin pie spice in lieu of these warmer spices. Just cut the cinnamon to 1 1/2 tsps.
Freezing
This cake can be sliced and frozen once cooled if freezing. Simply slice the cake into 12 slices, add them to a baking pan, and place them in the freezer until frozen. Then, add your slices to a food saver or airtight bag. They will be good for up to 3 months.
Do I need to refrigerate cream cheese frosting
Yes, for food safety, store any extra cake in the fridge. You can warm it in the microwave if you want to remove any chill.
Carrot Bundt Cake with Cream Cheese Frosting
Equipment
- bundt pan
Ingredients
- 2 cups all purpose flour
- 1 cup vegetable oil
- 4 eggs room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tsps. vanilla extract
- 2 cups finely grated carrots I processed mine in the food processor
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tsps cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup pecans optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, add oil, and sugars. Whisk until combined.
- Add eggs, and whisk until combined.
- Add vanilla extract and whisk to combine. Mixture will be fluffy.
- Add baking soda, powder, salt, and spices to the bowl and combine.
- Stir in flour and mix until thoroughly combined.
- Add shredded carrots into the batter and fold.
- Grease a bundt pan and pour batter in evenly.
- Bake for 42-45 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake with be dense but springy and slightly dark.
- Allow the cake to fully cool before removing from the pan.
Cream Cheese Frosting
- Add softened cream cheese, milk, vanilla extract, and powdered sugar to a large bowl.
- Beat mixture until lump free, light and fluffy.
- Spread on cooled cake. Add pecans or walnuts (optional).
Marcus Meier says
Thanks its a great and best recipe!
Scribd downloader doc online says
This Carrot Bundt Cake looks absolutely divine! I love the combination of spices and the cream cheese frosting adds such a perfect touch. Can’t wait to give this recipe a try for my next family gathering!
Amy Desrosiers says
Hello it works fine, but you can increase it up to 1/2 tsp. if you wish!
Annie says
1/8 tsp salt seems awfully low…can anyone confirm if that’s correct? Otherwise, looks delicious!
SNK Creation says
Damn! It’s looks so delicious. They are really nice article shared! I like your content. Thanks for sharing us.
Sara says
As a avid bundt baker I can say this cake turned out beautifully. It was good but the flavor could be enhanced with increased spice quantity.
Steph B. says
Im almost finished making the cake. I’ll update about the taste and my family response. I’m not a big fan of carrot cake but, don’t dislike it.
Mary says
I do make moist carrot cake and I would love n to try your recipe.
Amy Desrosiers says
Thank you, so much for letting us know!
Lisa says says
Made this for Easter. Everyone really enjoyed it. I did add extra powdered sugar to frosting. Hubby is already saying I’m going to have to make another one soon.
Lisa says
Made this for Easter. Everyone really enjoyed it. I did add extra powdered sugar to frosting. Hubby is already saying I’m going to have to make another one soon.
Steve says
Making the frosting out came out very runny. Is the correct amount of powdered sugar only 1\4 cup? Seems like too small amount.
Amy says
Hello, thank you for that! They get folded in at the end. I have updated it. :)
Fran Wood says
After reading the recipe, I had to go back to the pictures to see when you add the carrots. I may be blind, but I don’t see it in the recipe itself. I plan to make this on Saturday for our Easter dinner!
Claudia Krusch says
It looks amazing! I can’t wait to try it for Easter!
Erin says
Oh my this looks so amazing and delicious! I love cake. This looks like a great one to make for Easter next week too. :)
Toni says
This is totally irresistible! Can’t wait to make it again!
Lisa Joy Thompson says
I have a slight bundt cake obsession and I also love carrot cake, so this is an awesome combo. I need to try making this! It looks delicious!
Catalina says
I am drooling this cake! The best way to use carrots in my diet! Yum!
Kita Bryant says
I can never get enough carrot cake. This recipe looks so sweet and delicious!
Kathy says
I was just thinking about making some carrot cake soon too. I’ll have to give your recipe a try. It looks so delicious!
Nicky says
EVeryone in my family loves carrot cake, but we never make it ourselves. Now as we stress bake, I look forward to trying it.
Celebrate Woman Today says
I give you 5 stars for this recipe. Making it this weekend. I was going through my baking forms and spotted the bundt cake form which I haven’t used for a while. Now is the recipe!
Heather says
It’s been years since I’ve had carrot cake. It’s one of my favorites! I’ll have to make this one soon!
Tara Pittman says
What a delicious looking cake. My family would enjoy this for Easter