How long does it take to bake a carrot cake in a Bundt pan?

Most carrot bundt cake recipes bake for 45 to 55 minutes at 350°F. Every oven is a little different, so begin checking at the 45-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.

How is Bundt cake different from regular cake?

The key difference is the Bundt pan itself. Its ring shape and fluted edges promote even baking and a unique presentation. The center hole helps the cake cook evenly, avoiding underbaked middles. Plus, you don’t need much decoration—the shape does all the work.

What flavor of Nothing Bundt Cake is discontinued?

While not directly related to this recipe, many fans were sad to see seasonal flavors like Lemon Raspberry and Peppermint Chocolate Chip come and go. Fortunately, a homemade carrot bundt cake is a timeless classic that never leaves the menu.

What is the secret ingredient in carrot bundt cake?

Our favorite “secret” is crushed pineapple . It adds moisture, balances the spices, and gives the cake an extra-soft texture without making it soggy. Some bakers also love adding applesauce, Greek yogurt, or even orange zest for a fresh twist.

Carrot Bundt Cake Recipe – Moist Classic with a Creamy Twist

Description

This ultra-moist carrot bundt cake is packed with freshly grated carrots, warm spices, and a hint of crushed pineapple for extra depth. Baked in a classic Bundt pan and drizzled with tangy cream cheese glaze, it’s a crowd-pleaser perfect for holidays, brunches, or anytime cravings. Beautiful to serve and even better to eat.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves (optional)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients:

1 cup neutral oil (like canola or vegetable)
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
2 teaspoons vanilla extract

Add-ins:

2 cups freshly grated carrots
½ cup crushed pineapple, well-drained (optional but recommended)
½ cup chopped walnuts or pecans (optional)

Cream Cheese Glaze:

4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Zest of 1 orange (optional for extra brightness)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
In a separate bowl, beat oil and sugars until well combined. Add eggs one at a time, then mix in vanilla.
Stir dry ingredients into wet mixture until just combined. Do not overmix.
Fold in grated carrots, crushed pineapple, and chopped nuts (if using).
Pour the batter evenly into the prepared Bundt pan. Tap the pan on the counter to remove air bubbles.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
Make the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, and orange zest. Mix until pourable.
Once the cake is fully cool, drizzle glaze over the top and let set before slicing.

Notes

To keep the texture light, grate your carrots by hand using the small holes on a box grater. For added depth, toast your nuts before folding them in, and don’t skip the crushed pineapple—it’s the secret to a tender, flavor-packed crumb.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 410
Sugar: 30g
Sodium: 280mg
Fat: 22g
Saturated Fat: 4g
Carbohydrates: 49g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg