Deliciously Moist Carrot Bundt Cake with Irresistible Cream Cheese Glaze
Prepare to delight your taste buds with this classic and utterly irresistible carrot bundt cake. Renowned for its incredibly moist and fluffy texture, this cake is a true crowd-pleaser. Infused with freshly shredded carrots and an aromatic blend of warm spices, each bite is a comforting embrace of flavor. To elevate this culinary masterpiece, it’s generously topped with a luscious cream cheese glaze that perfectly complements its rich taste. Best of all, this delightful dessert comes together with surprising ease, requiring only about 10 minutes of active preparation time!
There’s something uniquely charming about serving a bundt cake. Its elegant shape instantly elevates any occasion, making it my go-to choice for parties, brunches, or simply a special treat at home. While I often rely on beloved recipes like my moist banana bread bundt cake or my indulgent raspberry white chocolate bundt cake, this particular carrot bundt cake holds a special place in my heart, especially for springtime celebrations and Easter festivities. Its vibrant flavors and comforting aroma are simply perfect for ushering in the warmer months.
If you’re in the mood for a smaller, snack-sized version of this beloved treat, don’t miss out on my delightful mini carrot cakes with classic cream cheese frosting! They offer all the wonderful flavors in a perfectly portioned package.
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Discover the Magic of This Easy Carrot Bundt Cake Recipe
This isn’t just another carrot cake recipe; it’s a carefully crafted experience designed for maximum flavor and minimal fuss. Here’s what makes this homemade carrot bundt cake truly stand out:
- This incredibly moist carrot cake is **crafted without butter**, making it naturally dairy-free (just be sure to omit the cream cheese glaze if you need it to be completely dairy-free!). The secret to its remarkable tenderness lies in the use of vegetable oil, which contributes to an incredibly soft crumb that stays fresh for days.
- The rich batter is generously **folded with crunchy chopped walnuts and an abundance of warm, inviting spices**. We’re talking about a symphony of cinnamon, cardamom, nutmeg, and ginger, each playing a vital role in creating that signature cozy carrot cake flavor that everyone loves. These spices don’t just add warmth; they create a complex flavor profile that makes this bundt cake truly unforgettable.
- You’ll be thrilled to know that **you don’t need a stand mixer or even a hand mixer** to create this masterpiece. A simple whisk and a mixing bowl are all you need, making cleanup a breeze and this recipe accessible to bakers of all skill levels. It’s truly an easy carrot cake recipe from start to finish.
- While this bundt cake is perfectly delicious on its own, it truly shines when **topped with my super simple, yet utterly decadent, cream cheese glaze**. This sweet and tangy glaze adds a layer of richness that beautifully complements the spiced cake, making every slice a luxurious indulgence.
Essential Ingredients for Your Perfect Carrot Bundt Cake
Crafting the perfect carrot bundt cake begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why:
- Carrots: The star of our show! I cannot stress enough the importance of **grating your own fresh carrots** for this recipe. While store-bought shredded carrots might seem like a time-saver, they tend to be drier and can lack the vibrant flavor and moisture that freshly grated carrots impart. The natural moisture from freshly grated carrots is key to achieving that wonderfully moist crumb in your bundt cake.
- Flour: This recipe relies on standard **all-purpose flour**. It provides the necessary structure for the cake without making it too dense. Ensure it’s properly measured for the best results.
- Oil: To achieve that signature moist texture without butter, we use a neutral-flavored oil. **Vegetable oil or canola oil** are ideal choices as they add richness and moisture without overpowering the delicate spice and carrot flavors. These oils help keep the cake tender and extend its shelf life.
- Spices: The warm heart of this carrot cake! My blend includes **cardamom, cinnamon, ginger, and nutmeg**. This combination creates a beautifully balanced and aromatic flavor profile. Feel free to adjust the ratios or even add other warming spices like allspice or cloves, depending on your personal preference. The beauty of baking is making it your own!
- Walnuts: I adore the earthy crunch and nutty flavor that **chopped walnuts** add to this carrot bundt cake. They provide a delightful textural contrast to the soft cake. However, if walnuts aren’t your favorite, you can easily substitute them with pecans, pistachios, or simply omit the nuts entirely for a nut-free version.
- Sugar & Eggs: These form the backbone of the cake’s sweetness and structure. Make sure your eggs are at **room temperature** for optimal emulsification with the oil, contributing to a smoother batter and a finer crumb.
- Baking Soda & Salt: The leavening agent (baking soda) helps the cake rise beautifully, while a pinch of fine salt enhances all the other flavors, balancing the sweetness and making the spices truly sing.
Step-by-Step Guide: Crafting Your Homemade Carrot Bundt Cake
Making this incredibly moist and flavorful carrot bundt cake is a straightforward process, even for beginner bakers. Follow these simple steps for a perfect result every time:
Step 1: Combine Wet Ingredients and Spices. In a spacious medium-sized mixing bowl, begin by whisking together your eggs, vegetable oil, vanilla extract, baking soda, fine salt, an aromatic blend of spices (cinnamon, cardamom, nutmeg, and ginger), and granulated white sugar. Whisk vigorously until the mixture is completely smooth and well-combined. This ensures all the flavorings are evenly distributed throughout the batter.
Step 2: Incorporate Dry Ingredients. Gradually add your all-purpose flour to the wet mixture. Using a whisk or a spatula, gently fold it in. Continue mixing until the batter is smooth and homogeneous, taking care to eliminate any pockets of dry flour. Overmixing can lead to a tough cake, so mix just until combined.
Step 3: Fold in Carrots and Walnuts. Now for the delicious additions! Gently fold in your freshly shredded carrots and the chopped walnuts (if using). Stir until these ingredients are evenly distributed throughout the batter. This ensures every slice of your bundt cake will be packed with flavor and texture.
Step 4: Prepare Pan and Bake. This is a crucial step for a beautiful bundt cake! Generously grease your bundt pan. I find the most effective method is to melt some vegetable shortening and use a pastry brush to meticulously coat every single crevice, nook, and cranny of the pan. Once greased, lightly sift a bit of almond flour (or regular flour) over the shortening, tapping out any excess. This creates a non-stick barrier. Carefully pour your prepared batter into the bundt pan, gently tapping it on the counter a few times to release any air bubbles and ensure an even spread. Bake in a preheated oven at 350°F (175°C) for approximately 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. Once baked, allow the cake to cool in the pan for exactly 5 minutes before carefully inverting it onto a wire cooling rack. Gently lift the bundt pan off, revealing your perfectly formed cake. Let it cool completely before glazing.
Expert Tips & Tricks for the Best Carrot Bundt Cake
Achieving a consistently perfect bundt cake requires a few key insights. Here are my top tips and tricks to ensure your carrot bundt cake turns out absolutely flawless every time:
- I highly recommend using a weighing scale and **measuring out your ingredients using the metric system**. Baking is a precise science, and measuring by weight is far more accurate than by volume (cups). This small change can make a huge difference in the consistency and success of your baked goods, ensuring your carrot bundt cake has the ideal texture.
- For optimal results, ensure all of your **ingredients are at room temperature** before you begin mixing. This applies especially to eggs, and for the glaze, the cream cheese. Room temperature ingredients emulsify more effectively, creating a smoother batter and a more uniform, tender cake crumb. Take them out of the fridge at least an hour or two before you start baking.
- Always **use freshly grated carrots** instead of pre-packaged shredded carrots from the store. Freshly grated carrots contain more moisture, which is crucial for achieving that wonderfully moist and tender crumb in your bundt cake. Pre-shredded varieties can be dry and may not release enough moisture into the batter.
- It is imperative to **grease your bundt pan meticulously, and do so just before you pour the batter in**. If you grease the pan too far in advance, the shortening or butter you use will likely slide down the intricate designs of the pan and pool at the bottom, leaving other areas unprotected. This can lead to the cake sticking.
- Not sure how to properly grease a bundt pan to prevent sticking? My tried-and-true method is to **brush melted vegetable shortening generously over the entire interior surface of the pan** using a pastry brush. Pay extra attention to all the nooks and crannies. After coating with shortening, lightly sprinkle a bit of almond flour (or regular all-purpose flour) into the pan, rotating it to coat evenly, then tap out any excess. This combination creates an excellent non-stick layer.
- **Don’t open the oven door too early!** Resist the temptation to check on your cake for at least 45 minutes. Opening the oven can cause a sudden drop in temperature, leading to a sunken cake. Trust your oven and the timer!
- **Cooling is key.** Once your cake is out of the oven, allow it to cool in the bundt pan for exactly 5 minutes before inverting. This brief resting period allows the cake to firm up slightly, making it easier to release from the pan without breaking. Then, carefully lift the pan off and let the cake cool completely on a wire rack before applying the glaze.
Frequently Asked Questions About Carrot Bundt Cake
While carrot cake does include nutritious ingredients like carrots and nuts, it’s important to remember that it also contains a significant amount of oil and sugar. Therefore, it is generally not considered “healthier” than other types of cake in terms of calorie or fat content. It’s best enjoyed as a delicious treat in moderation, like any other dessert!
Removing a bundt cake successfully requires proper greasing and patience. First, ensure your pan is meticulously greased right before pouring in the batter. My preferred method involves melting vegetable shortening and using a pastry brush to coat every surface of the pan, followed by a light dusting of almond flour (tapping out excess). Once baked, let the cake rest in the pan for precisely 5 minutes (set a timer!). After 5 minutes, use a small, thin rubber spatula (never metal, as it can scratch your pan!) to gently loosen the cake from the edges all around the pan. Then, place a wire cooling rack on top of the bundt pan and, with a swift and confident motion, quickly flip the pan over onto the rack. Let it rest upside down for another 5 minutes, allowing gravity to assist. Finally, carefully lift the bundt pan off the cake. If you’ve greased it well, it should slide right out!
Proper storage ensures your carrot bundt cake remains fresh and moist. If your carrot cake is unglazed, you can store it in an airtight container at room temperature for up to 4 days. The oil in the cake helps keep it moist. However, if you’ve adorned your cake with the delightful cream cheese glaze (or any other frosting containing dairy), it must be stored in the refrigerator. Place it in an airtight container to prevent it from drying out, and it will remain fresh for up to 4 days in the fridge. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months.
Explore More Easy and Delicious Cake Recipes!
If you loved making this carrot bundt cake, you’re sure to enjoy these other straightforward and delightful cake recipes from my collection:
- Moist Chocolate Chip Banana Bundt Cake
- Simple Moist Chocolate Walnut Cake
- Pecan Sour Cream Coffee Cake
- Marble Loaf Cake
Have you made this incredible carrot bundt cake recipe? I would absolutely love to see your creations! Make sure to tag me on Instagram @alpineella and **leave a review below** if you have! Your feedback helps others discover and enjoy these recipes. If you’re looking for more delightful baking ideas and inspiration, you can also follow me on Pinterest for daily sweet treats.
Recipe Card: Ultimate Carrot Bundt Cake with Cream Cheese Glaze
Carrot Bundt Cake with Cream Cheese Glaze
Ella Gilbert
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Equipment
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10 cup bundt pan
Ingredients
Carrot Cake
- 4 large eggs
- 320 grams freshly grated carrots
- 240 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground cardamom
- ½ teaspoon ground ginger
- 64 grams walnuts chopped
- ½ teaspoon ground nutmeg
- 198 ml vegetable oil
- 400 grams white sugar
- 2 teaspoons vanilla extract
Cream Cheese Glaze
- 50 grams confectioners’ sugar sifted
- 3 tablespoons cream cheese room temperature
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Make Cake
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Preheat your oven to 350°F/180°C. Prepare your 10-cup bundt pan.
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In a large mixing bowl, whisk together the vegetable oil, granulated sugar, room temperature eggs, warm spices (cinnamon, cardamom, ginger, nutmeg), vanilla extract, baking soda, and fine salt until the mixture is smooth and evenly combined.
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Gently fold in the all-purpose flour until just combined, being careful not to overmix. Ensure there are no visible pockets of dry flour. Next, incorporate the freshly grated carrots and chopped walnuts, folding until all ingredients are well distributed throughout the batter.
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Thoroughly grease your bundt pan with melted shortening, using a pastry brush to coat every intricate detail. Lightly dust with almond flour, tapping out any excess. Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to settle the batter and ensure a level top.
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Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs attached.
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Allow the cake to cool in the bundt pan for exactly 5 minutes. Then, using a small rubber spatula, carefully run it around the edges of the cake to help loosen it from the pan. Quickly invert the cake onto a wire cooling rack and let it rest for another 5 minutes before carefully lifting the bundt pan off. Let the cake cool completely on the rack before proceeding with the glaze.
Make Glaze
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In a small bowl, whisk together all of the cream cheese glaze ingredients (sifted confectioners’ sugar, room temperature cream cheese, milk, vanilla extract, and a pinch of salt) until completely smooth and free of lumps. If the glaze is too thick, add a few more drops of milk until it reaches your desired pourable consistency. Drizzle or spoon the luscious glaze generously over your cooled bundt cake. For an extra touch, sprinkle with additional chopped walnuts or a dash of cinnamon. Serve and enjoy!
Notes
Room Temperature Ingredients: For the best results, ensure all cold ingredients, especially eggs and cream cheese for the glaze, are at room temperature. This promotes smoother mixing and a more consistent cake texture. Plan to pull them out of the refrigerator approximately 2 hours before you intend to start baking.
Nut Varieties: While walnuts are my preferred choice for their delightful crunch and flavor, feel free to substitute them with other nuts like pecans, pistachios, or even a mix. If you or your guests have nut allergies or simply prefer a nut-free cake, you can easily omit the nuts completely from the recipe.
Storage Guidelines: To maintain its freshness, store the unglazed carrot bundt cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. If your cake has been covered with the cream cheese glaze, it should be stored in an airtight container in the refrigerator for up to 4 days due to the dairy content in the glaze. For longer storage, individual slices can be wrapped and frozen for up to 2-3 months. Thaw at room temperature or gently warm before serving.
Troubleshooting Sticking Bundt Cakes: Preventing a bundt cake from sticking is crucial for a beautiful presentation. My ultimate tip is to use a pastry brush to apply melted vegetable shortening (or butter) generously over the entire interior surface of your bundt pan. Be meticulously thorough, ensuring every curve, groove, and detail is coated. Crucially, perform this step *just before* pouring in the batter; if done too early, the shortening can pool at the bottom. For an extra non-stick layer, dust the greased pan with a little almond flour or all-purpose flour, tapping out the excess. After baking, let the cake cool in the pan for 5 minutes. Then, use a small, thin rubber spatula (avoid metal to protect your pan’s finish!) to gently separate the cake from the pan edges. Place a cooling rack over the pan and quickly invert. Allow it to rest upside down for another 5 minutes before carefully lifting the pan off. This technique greatly reduces the chance of sticking and ensures your cake comes out perfectly.
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