clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slice of carrot bundt cake being lifted from the rest of the frosted cake on a plate.

Carrot Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.

Scroll to Top