This carrot bundt cake recipe is so much easier to pull together than frosting a carrot layer cake. It’s moist and full of warming spices with a finish of cream cheese glaze and toasted coconut.
This post may contain affiliate links. Read our disclosure policy.

When developing this recipe, I wanted to make sure that it ended up moist and tender each time it was baked. Here is what I make sure I do:
- Shred The Carrots: I always grate my own carrots because pre-shredded ones from the grocery store come dry as a bone. Even better? Toss in the food processor to get them fine.
- Measure correctly! Spoon the flour into your measuring cup and level it off. Packed flour can make your bundt too dense and heavy.
- Microwave the cream cheese. Heat it in 10-second bursts until it’s soft. It makes the glaze smoother.
How To Make Carrot Bundt Cake
Mix the Cake Batter
Step 1: Add shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and vanilla extract to a large bowl. Whisk together.
Step 2: Add flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg to a separate bowl. Sift together.
Step 3: Slowly add the dry ingredients to the wet ingredients.
Step 4: Whisk together until well incorporated.
Bake the Cake
Step 5: Add the batter to a bundt pan.
Step 6: Bake until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, then turn the cake out on a cooling rack to cool completely.
Want to Save This Recipe, Boo?
Glaze it Up!
Step 7: Add cream cheese to your mixer and mix on medium high speed. Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated. Add orange juice and vanilla extract. Mix until smooth and pourable.
Step 8: Drizzle icing over top of cooled cake. Garnish the top of the pound cake with toasted coconut and robin eggs and serve!
Carrot Bundt Cake Recipe
Want to Save This Recipe, Boo?
Equipment
- 10 cup Bundt Pan
Ingredients
For the Cake:
- 2 cups shredded carrots
- 1¾ cup granulated sugar
- ½ cup sour cream room temperature, or plain Greek yogurt
- ½ cup vegetable oil
- 4 large eggs room temperature, lightly beaten
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
For the Glaze:
- 8 ounces cream cheese room temperature
- ⅓ cup confectioners sugar
- ¼ cup orange juice
- 1 teaspoon pure vanilla extract
- Optional: toasted coconut for garnish
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- In one large bowl, whisk together shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg.
- Slowly add the dry ingredients to the wet ingredients and whisk together until well incorporated.
- Add the batter to a non-stick sprayed 10 inch bundt pan and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.
For the Glaze:
- Add cream cheese to your mixer (or use a hand mixer and medium size bowl) and mix on medium high speed.
- Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated.
- Next add orange juice and vanilla extract and mix until smooth and pourable (add a little bit more orange juice if you want the icing a little looser or until you get the consistency you prefer).
- Drizzle icing over top of cooled cake.
- Optional: Garnish the top of the pound cake with toasted coconut and robin eggs and serve.
Notes
Nutrition
Recipe Variations
- Add crushed pineapple. Adding ½ cup of drained crushed pineapple to the batter adds tropical vibes.
- Toss in some nuts. Add ½ to 1 cup of chopped pecans or walnuts. Fold them in right at the end of making your batter so they don’t sink to the bottom.
- Mix in coconut. Stir in ½ cup of sweetened shredded coconut for texture.
- Stir in raisins. Add ½ cup of golden or regular raisins. Soak them in warm water (or a splash of rum!) for 10 minutes, then drain before mixing them into the batter.
Recipe Help
Yep, give those carrots a quick peel. This is a carrot bundt cake with cream cheese glaze boos, not with bitter carrot skin baked in!
You sure can! Bake it in two 9-inch round cake pans or use a 9×13-inch pan.
Use baking spray with flour in it or do it old school: butter every nook and cranny, then dust with flour.