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.
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
- bundt pan
- 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
- 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).