Carrot Bundt Cake

This Carrot Cake Bundt Cake is the perfect balance of cozy spices, rich sweetness, and an incredibly soft texture that’s like biting into a cloud!

From the finely grated carrots and crushed pineapple that keep it tender, to the sour cream and buttermilk that create a plush, bakery-style crumb, every bite is is soft and luscious and literally melts in your mouth. 

The cake is spiced with cinnamon, nutmeg, and ginger and a touch molasses for that deep, caramelized flavor we all love in a classic spiced carrot cake.

Then top it off with a maple brown butter cream cheese icing that really takes things over the top! This is an easy, show stopping dessert that’s as beautiful as it is delicious! 

Why You’ll Love this Carrot Bundt Cake Recipe!

• The texture, the flavor, and the frosting all make this carrot bundt cake so delicious! 
• Tastes even better the next day! This is already a delicious recipe fresh out of the oven, but as the flavors sit, it tastes even better. It’ll quickly become a family favorite!
• Classic Easter dessert but also perfect for birthdays, Thanksgiving, Christmas, or any celebratory meal! Literally the perfect bundt cake. 
• SO easy to make! It’s a my classic carrot cake recipe formulated for a bundt pan – you simply grate, mix, and bake and you’re done. 

Carrot Bundt Cake Ingredients 

(full list of ingredients can be found in the recipe card at the bottom of this post)

• Cake Flour: Creates a soft, tender crumb that gives this carrot Bundt cake its bakery-style texture. The low protein content keeps the cake light, moist, and fluffy instead of dense or heavy.
• Sweetened Shredded Coconut: Adds natural sweetness, moisture, and a little chew to the cake crumb. It also enhances the tropical flavor and keeps the cake soft for days.
• Warm Spices (Cinnamon, Nutmeg, Ginger, Cloves): Build cozy, rich flavor and balance the sweetness of the carrots and pineapple. These spices are what give carrot cake its signature warmth and depth.
• Brown Sugar and Granulated Sugar: The mix of both gives sweetness and structure — granulated sugar aerates the batter for lift, while brown sugar adds molasses flavor and locks in extra moisture.
• Drained Crushed Pineapple: I use this in my hummingbird cake and pineapple upside down cake recipe too. It keeps the carrot cake super moist and adds subtle fruitiness that brightens up the warm spice notes. Pro Tip: Make sure it’s well drained so the batter doesn’t get too wet.
• Vegetable Oil: The secret to a plush, melt-in-your-mouth texture. Oil stays liquid at room temperature, so the cake stays tender even after a couple of days. 
• Molasses: Molasses is my secret ingredient! Deepens the flavor with caramel-like richness and enhances the brown sugar’s natural warmth. It also gives the crumb a beautiful golden hue.
• Finely Grated Carrots: Add natural sweetness, color, and moisture while giving the cake its signature flavor. Finely grating ensures they blend seamlessly into the batter without creating chunks.
• Sour Cream: Adds richness and makes an incredibly moist carrot cake. It helps the batter bind together all of the grated carrots and coconut shreds into a cohesive crumb (so it’s not chunky and weird). 
• Buttermilk: Provides acidity that tenderizes the crumb and activates the baking soda for extra lift. It also thins out the batter a bit so that the cake is fluffy as opposed to dense.

Variations 

• Any neutral oil works here – this includes canola oil, avocado oil, and if you like the flavor of coconut, melted coconut oil works well too! 
• Add mix-ins like golden raisins, pecans, walnuts, etc. I didn’t add them to this recipe because my husband isn’t a big fan of nuts, but feel free to add them in per your personal preference. 
• For a gluten free option, use your favorite 1-to-1 gluten free flour.
• If you don’t have any cake flour, you can use all purpose flour OR make your own homemade cake flour by combining all purpose flour and cornstarch.

How To Make Carrot Bundt Cake 

Step 1: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the dry ingredients – cake flour, shredded coconut flakes, cinnamon, nutmeg, ground ginger, ground cloves, baking powder, baking soda, and kosher salt. Set aside. 

Step 2: Use the fine mesh side of the box grater to grate the carrots into a bowl. Set aside. (add chopped pecans if using)

Step 3: In separate large bowl, combine sugar, brown sugar, vegetable oil and whisk together until combined, about 1 minute. Then add in the eggs, vanilla extract, sour cream, buttermilk, molasses, and drained crushed pineapples. Whisk together until combined.

Step 4: Add the dry ingredients to the wet ingredients and whisk together until combined, then add in the shredded carrots and fold together. Spray a 10 cup bundt pan with on-stick baking spray (or coat with butter and dust with flour). Pour the carrot cake batter into the prepared bundt pan and bake in the oven for 50-60 minutes (*if using a 12 cup bundt pan, bake for 45-50 minutes), until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Let the cake cool in the bundt pan for 10 minutes, then turn over onto a wire rack to cool completely. 

Step 5: Then prep the maple brown butter cream cheese glaze. Add butter to a skillet over medium heat and cook until browned and foamy. Add cream cheese to mixing bowl. Use an electric hand mixer to beat the cream cheese for 30 seconds to 1 minute, until smooth, then pour in powdered sugar, maple syrup, browned butter, and vanilla extract. Mix until smooth on medium speed, about 30 seconds, then pour on top of the cooled cake. Garnish with chopped pecans and/or shredded coconut flakes.