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Carrot Bundt Cake

This carrot bundt cake is moist and spiced, topped with cream cheese frosting and sweet candied carrots. It’s filled with classic carrot cake ingredients, easy to slice, and perfect for parties!

If you love carrot cake recipes, you might also like these easy carrot cake muffins and this ultra-moist carrot cake earthquake cake!

Why You’ll Love This Carrot Bundt Cake Recipe

This carrot bundt cake falls somewhere between a classic carrot cake recipe and a moist, spongey pound cake. Every slice is filled with tender carrots in a soft crumb with a touch of cozy spice. Of course, it’s smothered with tangy cream cheese frosting. Here are more reasons to love it:

  • One bowl. Mix the batter in one bowl, fill the bundt pan, and then bake. The best desserts keep clean-up to a minimum, am I right?
  • Easy to slice. The whole point of a bundt cake is that it’s easy to cut and share. This carrot bundt cake is filled with classic carrot cake ingredients, and it’s totally party-ready.
  • Candied carrots! I tested out the coolest technique making candied carrot curls to use when decorating this cake. It worked so well. The candied carrots are sweet, sugary, and deliciously chewy. The perfect garnish!
Baked carrot bundt cake inside a bundt pan.

Ingredients You’ll Need

Check out my notes on the ingredients you’ll need to make this easy carrot bundt cake. Scroll down to the recipe card after the post to find a printable list with amounts.

  • Carrots – You’ll need grated carrots for the cake. I’ll also show you how to candy carrots for garnish, which calls for peeling whole carrots into ribbons using a vegetable peeler.
  • Sugar – Granulated sugar works perfectly for the cake and also for making the sugar syrup to candy the carrots.
  • Oil – Replacing butter with oil is the secret to a super-soft, tender cake crumb. Choose a neutral-flavored vegetable oil for best results.
  • Eggs and Vanilla – You’ll want to use real vanilla extract and not the imitation stuff.
  • Dry Ingredients – You’ll need flour, baking soda, baking powder, and salt.
  • Cinnamon – Ground cinnamon, nutmeg, or you can also use pumpkin pie spice to bring a touch of cozy flavor to the cake.
  • Frosting – I frost this carrot bundt cake with a sweet and classic cream cheese frosting made from butter, powdered sugar, and cream cheese.
Overhead view of sliced carrot bundt cake topped with cream cheese frosting and candied carrot curls.

How to Make Candied Carrots

These candied carrot curls take a bit of time, but they make such a fun, sweet garnish for this carrot cake. I usually get started on the carrots ahead of time, so that they can candy in the oven before I put the temperature up to bake the cake. You’ll find printable instructions in the recipe card, but here’s an overview.

To candy carrots, you’ll boil carrot ribbons in sugar, and then bake them at 225ºF for 25-35 minutes. The carrots should be a little bendy but still hold their shape. I like to use a wooden spoon and wrap the warm carrots around the end to shape them into curls. Sprinkle the carrot curls with sugar and then let them set. Afterward, arrange the candied carrots over the frosted cake any way that you’d like.

A slice of frosted carrot bundt cake topped with candied carrots on a plate.

Cake Baking Tips and Variations

  • Measure dry ingredients correctly. If you have a kitchen scale, that’s the best way to properly measure ingredients like flour. If you don’t have a scale, spoon (don’t scoop!) the flour into a measuring cup, and level off the top with a knife to avoid over-measuring.
  • Don’t overmix the cake batter. This is a cardinal rule for moist, fluffy cakes. Overmixing the batter leads to a dense cake that won’t rise, so make sure that you’re only mixing in the dry ingredients until they’re just combined.
  • Add-ins. Stir in chopped walnuts or pecans for crunch. You can also add dried fruit, like dried cranberries or raisins.
  • Cream cheese swirl. Make a cream cheese swirled carrot bundt cake by following the directions for my cream cheese swirled apple cake recipe. Add half the carrot cake batter to the pan, dollop over the sweet cream cheese filling, and add the remaining batter over top.
  • Different frosting. I love the sweet-tangy contrast of cream cheese frosting with carrot cake recipes, but you can use any kind of frosting you’d like. Traditional vanilla buttercream, this brown sugar frosting, or even chocolate cream cheese frosting would all taste delicious.

How to Store

  • Refrigerate. I recommend storing this cake airtight in a cake carrier or container and keeping it in the fridge. It’ll stay fresh for up to 5 days. Serve the cake at room temperature for the best texture.
  • Freeze. You can also freeze this carrot bundt cake for up to 1 month. Store it tightly wrapped in a double layer of plastic wrap or foil. Defrost the cake in the fridge or at room temperature.

More Bundt Cake Recipes

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A slice of carrot bundt cake being lifted from the rest of the frosted cake on a plate.

Carrot Bundt Cake

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Candied Carrots: 55 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American


This carrot bundt cake is moist, spiced, topped with cream cheese frosting and sweet candied carrots. It’s easy to slice and perfect for parties!



Candied Carrots

  • 2 whole carrots
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 cup water

Carrot Cake

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 cups grated carrots


  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Candied Carrots: Preheat the oven to 225°F. Line a baking sheet with parchment paper and set aside.
  2. Using a vegetable peeler, peel the carrots into long ribbons.
  3. In a small saucepan bring the sugar and water to a boil over medium heat, stirring frequently. Add the carrot ribbons to the boiling mixture and turn the heat down to medium – low and cook for 15 minutes. Remove the carrots from the syrup you created using a slotted spoon.
  4. Lay the carrot ribbons flat onto the prepared pan and bake for 25 – 35 minutes, until the carrots start to turn translucent, and are malleable, but firm enough to hold shape.
  5. To form the curls, work quickly and wrap carrots around the handle of a wooden spoon. You can also twist them by hand to make curls as loose or tight as you desire.
  6. While the carrots are still warm, sprinkle with 2 tablespoons of remaining sugar. Allow to cool completely.
  7. Cake: Preheat the oven to 350°F. Coat a 10-cup bundt pan with nonstick spray and set aside. Alternately, liberally coat the pan with butter and dust with flour or powdered sugar.
  8. In a large bowl mix together the sugar, oil, eggs, and vanilla. Add in the salt, baking powder, baking soda, and cinnamon and stir until evenly mixed.
  9. Add in the flour and stir until incorporated. Mix in the grated carrots until evenly distributed.
  10. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 30 minutes. Loosen edges of cake from pan using a butter knife. Invert the pan onto a wire rack or cake plate and allow the cake to cool completely.
  12. Frosting: In the bowl of your stand mixer fitted with paddle attachment mix the butter and cream cheese together on medium speed until smooth. Turn the mixer to low and add in the powdered sugar and vanilla. Mix for 30 seconds and then turn the mixer up to medium speed and mix for 1 minute until fluffy, scraping sides of bowl as necessary.
  13. Spread the frosting onto the cooled cake. This frosting recipe makes enough to cover the entire cake. If you would like to frost only the top, as pictured, you can cut this recipe in half.
  14. Garnish: Place the candied carrot curls onto the frosting as desired.


*Note – The candied carrots are an optional garnish. You can skip this part entirely if you prefer.

Store airtight in the refrigerator for up to 5 days.

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6 comments on “Carrot Bundt Cake”


    So you make both cake recipe’s ingredients in one big bowl and mix all together for the batter? Wow, that’s a big cake!

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