Best Carrot Bundt Cake Recipe Ever

Best Carrot Bundt Cake Recipe Ever

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Carrot Cake suzie sweet tooth
Carrot Cake suzie sweet tooth from

Carrot cake is one of those classic desserts that never goes out of style. It’s moist, flavorful, and perfect for any occasion. But what if we told you that there’s a recipe out there for the best carrot bundt cake ever? That’s right, this recipe takes the classic carrot cake to a whole new level. With its rich flavor and moist texture, this cake is sure to become a favorite in your household.


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped pecans


  1. Preheat your oven to 350°F (175°C).
  2. Grease a bundt cake pan with cooking spray or butter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large bowl, beat together oil, brown sugar, granulated sugar, eggs, and vanilla extract.
  5. Add the dry ingredients to the wet mixture and stir until well combined.
  6. Stir in the grated carrots and chopped pecans until evenly distributed.
  7. Pour the batter into the prepared bundt pan and smooth out the top.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  10. Serve and enjoy!
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Nutritional Information

  • Serving size: 1 slice (1/12 of cake)
  • Calories: 450
  • Total fat: 26g
  • Saturated fat: 3g
  • Cholesterol: 70mg
  • Sodium: 440mg
  • Total carbohydrates: 51g
  • Dietary fiber: 3g
  • Total sugars: 33g
  • Protein: 6g

Cooking Time

This carrot bundt cake recipe takes about 20 minutes to prepare and 50-60 minutes to bake. You’ll need to let the cake cool for 15 minutes in the pan before removing it, and then another 30 minutes to cool completely on a wire rack. So, plan for about 2 hours from start to finish.


  • Bundt cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Cooking spray or butter for greasing the pan
  • Cooling rack

Serving Suggestions

This carrot bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or cream cheese frosting. It’s perfect for dessert or even as a sweet breakfast treat with a cup of coffee or tea.


If you’re feeling adventurous, here are some variations you can try:

  • Add 1/2 cup of raisins or chopped dates to the batter for extra sweetness.
  • Replace the pecans with walnuts or almonds.
  • Add 1/2 cup of shredded coconut to the batter for a tropical twist.
  • Replace half of the oil with unsweetened applesauce for a healthier version.


If you don’t have all the ingredients on hand, here are some substitutions you can make:

  • You can use whole wheat flour instead of all-purpose flour, but the cake may be denser.
  • You can use coconut sugar instead of brown sugar for a healthier alternative.
  • You can use any type of nuts you prefer or omit them altogether if you have a nut allergy.
  • You can use pumpkin pie spice instead of the individual spices listed in the recipe.
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This carrot bundt cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.


  • Grate the carrots finely for a smoother texture.
  • Make sure all the ingredients are at room temperature before you start baking.
  • Let the cake cool in the pan for 15 minutes before removing it to prevent it from sticking.
  • Don’t overmix the batter or the cake may become tough.


This recipe is adapted from Sally’s Baking Addiction.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes, you can make this cake a day ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator.

Q: Can I use a different type of pan?

A: Yes, you can use a 9×13 inch baking pan or two 9-inch cake pans instead of a bundt pan. Adjust the baking time accordingly.

Q: Can I use a different type of oil?

A: Yes, you can use any type of neutral-flavored oil like canola, grapeseed, or avocado oil.

Personal Thoughts

This carrot bundt cake recipe is a winner in my book. It’s so easy to make and the end result is a moist, flavorful cake that everyone will love. The addition of pecans adds a nice crunch and the spices give it a warm, cozy flavor. I love how versatile this recipe is too. You can add your own spin on it by adding raisins, coconut, or even swapping out the nuts. Give it a try and I promise you won’t be disappointed!

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