If you love carrot cake but want something with a little less fuss and a lot more flair, this carrot bundt cake is it. It’s a low-lift spin on my carrot layer cake with pecan butterscotch. It’s super moist, perfectly spiced, and packed with deep carrot flavor, but baked in one gorgeous bundt cake pan instead of stacked with frosting. Easy win for all the carrot cake lovers!

carrot bundt cake with cream cheese glaze on a cake stand

Save this recipe for later!

I'll email this post to you, so you can come back to it whenever you like!

Roasting the carrots whole brings out their natural sweetness and gives this cake unreal depth of flavors. Orange zest adds a bright citrusy lift that plays beautifully with the warm spices, and of course it’s all finished with a thick, tangy cream cheese glaze that settles perfectly into every corner of the bundt for that classic bakery-style look!

An elevated cozy classic you didn’t know you needed – perfect for Easter dessert, Sunday tea, or anytime you’re craving a no-fuss showstopper for your dessert table! Interested in more stunning classics? Check out this chocolate cake, this classic cheesecake recipe or this banana pudding!

Key Ingredients

Fresh carrots. Roasted in the oven whole before grating for optimal flavor.
All-purpose flour. Needed to help bind the carrots and for a sturdy cake.
Dark brown sugar. The warm flavor complements the spices and carrots more than granulated sugar. In addition the acidity of the sugar breaks down gluten in the flour to make a softer cake!
Greek yogurt. One of my favorite ways of sneaking more fat in a cake recipe to make it more moist.
Eggs. Bind the ingredients together.
Unsalted butter. Used to incorporate additional flavor into the cake
Oil. Makes the cake more moist with a softer texture. I use a neutral flavored vegetable oil like canola oil or grapeseed.

ingredients for carrot bundt cake - carrots, all-purpose flour, oranges, dark brown sugar, butter, oil, eggs, allspice, cardamom, nutmeg, cinnamon, salt, baking soda

Orange. Complements the carrots and brightens the flavor. The zest is used in the cake batter and the juice used as a syrup once the cake is done.
Spices. Cinnamon, nutmeg, allspice & cardamom complement the warm flavors without overpowering the carrots.
Cream cheese. The classic tang pairs well with carrot cake and the soft cheese makes for a perfect glaze

Tips for the Best Carrot Bundt Cake

Use the metric measurements. I’ve tried this recipe three times using imperial measurements in cups and I unfortunately got different results every time. Imperial measurements are often counterproductive to consistent results since a cup of flour can be more or less depending on the person measuring. In addition, since brown sugar isn’t as “fluid” as white sugar and doesn’t readily fill all the corners of your measuring cup you will often get different amounts every time as well.

Don’t skip roasting the carrots! This deepens the carrot’s natural sweetness through caramelization while making them more tender so they easily blend in to the cake’s soft crumb. On this note, roast the carrots whole – not grated. They will retain more moisture as well more of their natural sweetness.

Spoon the flour into the measuring cups. While I stand by the fact that using metric measurements is better due to the consistency of the results, I acknowledge the convenience that imperial measurements offer some. I do have some guideline to help you achieve more consistent results though.
Spoon the flour from its container into the measuring cup. This will prevent packing and allow for more consistent & reliable results. Using a measuring cup to scoop the flour directly from its container would cause it to be packed resulting in more than what is called for in the recipe being used. Too much flour will cause this cake to be dense and tough.

No need to rub the orange zest into the sugar. Typically when I use citrus zests I recommend rubbing the zest into the sugar as this will release more of the flavor. However since orange isn’t the primary flavor here we only want it to complement the carrots and spices.

Make the cake the night before to allow ample time for the cake to cool. It is important for the cake to be completely cool for a couple reasons.
Firstly a warm cake looses moisture more easily as it continues to cool. Removing it from the bundt pan prematurely will cause the cake to dry out with the additional exposed surface area.
Secondly, it is best to add the glaze to a cooled cake since any warmth can cause the glaze to be runnier than intended and even soak in a bit to the cake.

Use an oven thermometer. I recommend one for all my cakes but in this particular case oven temperature is important to control the rise of the bundt cake and ensure that the batter does not over flow during baking. Your oven can have hotspots or run hotter or cooler than the displayed reading so using an oven thermometer takes out the guess work and helps in giving consistent results with your recipes!

How to Make the Carrot Bundt Cake

Step 1. Wash the carrots then pat dry. Preheat the oven to 400°F and roast the carrots whole for 30-40 minutes. You should be able to easily stick them with a fork. Reduce the oven temperature to 350°F in preparation for the cake.

Step 2. Once the carrots are done pulse them in a food processor or blender until they resemble a grated texture. Since the carrots are roasted they will be softer and more challenging to grate so a food processor makes the process easier and quicker. Add the grated carrots to a bowl along with the all-purpose flour, baking soda & salt. Mix to evenly distribute & set aside.

a bowl of grated roasted carrots, all-purpose flour, baking soda and salt

grated roasted carrots mixed with all-purpose flour, baking soda and salt

Step 3. Add the butter, oil, orange zest, vanilla extract, allspice, cinnamon, nutmeg & cardamom to the large bowl of a stand mixer. Combine with a flat beater attachment for about 3-5 minutes on medium-high speed until the mixture is pale & fluffy.
You can also use a electric mixer if you prefer.

creaming brown sugar with butter and oil for carrot bundt cake

Step 4. Add all the eggs and beat again until the eggs are completely incorporated.

Step 5. Scrape down the sides and bottom of the mixing bowl then add the carrot/flour mixture from earlier, the yogurt & 2 ounces (¼ cup) of orange juice from the zested oranges. Mix on low speed just until incorporated.

Step 6. Prepare a 10-cup capacity bundt pan with baking spray and pour the carrot cake batter into your prepared bundt pan. Tap the pan lightly on the counter to get rid of any large pockets of air and to even out the cake batter distribution.
Use a spray that combines oil and flour (like PAM Baking Spray or Baker’s Joy)Be diligent when preparing the pan, covering the entire interior with baking spay so that the cake releases easily. I don’t recommend using a bundt pan with tons of minuscule details and corners. Since this carrot cake batter is thick, it won’t fill in small corners as easily so your bundt cake might appear less smooth and you may miss details with elaborately designed bundt pans.

Step 7. Place cake on the middle rack of the preheated oven and bake for 35-40 minutes at 350°F. The cake should spring back when pressed lightly. If using a toothpick to check, the cake is done when a toothpick comes out with just a few crumbs. I recommend using an oven thermometer to ensure the correct baking temperature since too high a temperature will cause the cake to rise too rapidly and cause the batter to possibly overflow in the process.

Step 8. Once done, let the cake cool completely in the bundt pan until you are ready to serve.

How to Make the Cream Cheese Glaze & Assembling your Carrot Bundt Cake

Step 1. Add the room temperature cream cheese to a bowl and whip until smooth and fluffy. If using whipped cream cheese instead of the block you can skip this step and incorporate everything at once.

Step 2. Add the milk & powdered sugar and whip again until smooth. The glaze should be thick but easily & slowly run down the sides of the bundt cake.
If not using right away, store the glaze in an airtight container in the refrigerator until ready to apply to the carrot bundt cake. You will need to bring it to room temperature when ready to use so that it is easier to spread. To do this, microwave it for 5-10 second bursts, stirring in between each burst.

Step 3. Once ready to serve invert the bundt cake on to your cake stand or other server to remove it from the pan. Apply the cream cheese glaze to the bundt cake right before serving. Dollop the glaze along the top of the bundt cake and allow the glaze to run down the sides.

Any leftovers should be stored in the refrigerator. Since this cake uses some butter it will get firmer as it is chilled so bring it out about 20 minutes before reserving to soften into its intended texture!