Carrot Bundt Cake

Moist, spiced carrot bundt cake topped with tangy cream cheese frosting makes the perfect centerpiece for your spring gatherings. This carrot bundt cake with cream cheese frosting combines fresh carrots, warm spices, and golden raisins for a truly remarkable dessert that will have everyone asking for seconds!

Gobs of the very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there anything better? Carrot cake it’s not just for Easter, ya know. But since Easter is creeping up on us, it would be the perfect chance to give this recipe a try. Plus, it gives you an excuse to use that bundt pan of yours! What better way to use it than to bake up this carrot bundt cake — then frost it with the very best cream cheese frosting ever.

Carrot Bundt Cake

There’s something undeniably comforting about a slice of carrot cake. This carrot bundt cake takes that classic favorite and transforms it into an impressive dessert that’s surprisingly simple to make. The golden raisins add bursts of natural sweetness throughout, knocking this recipe out of the park when it comes to flavor and moisture!

If you love this carrot bundt cake, you are sure to love these bundt cake recipes too: Chocolate Macaroon Tunnel Cake, Cinnamon Spice Coffee Cake, Cinderella Cake and this Pumpkin Spice Coffee Cake with Brown Butter Glaze.

Carrot Bundt Cake with Cream Cheese Frosting

This carrot bundt cake with cream cheese frosting makes a wonderful addition to your Easter table, but it’s also a classic dessert flavor worth enjoying year-round. The combination of moist, spiced cake with that tangy cream cheese frosting is simply irresistible. The best part? Those golden raisins scattered throughout add the perfect sweet touch that elevates this from good carrot cake to great carrot cake.

The Best Carrot Cake

What makes this the best carrot cake you’ll ever try? It’s the perfect balance of wet and dry ingredients that creates a tender crumb that’s never dry or dense. The sugar provides the ideal sweetness, while the warm spices like cinnamon and nutmeg create that classic carrot cake flavor we all love.

Carrot Bundt Cake Ingredients

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

• Eggs – Make sure they’re at room temperature for the best incorporation
• Vegetable oil – Provides moisture; you can substitute with canola oil or even coconut oil
• Sugar – Creates perfect sweetness throughout the cake
• Flour – All-purpose flour forms the base of our dry ingredients
• Baking soda and baking powder – The leavening agents that help the cake rise
• Salt – Enhances all the flavors
• Cinnamon and nutmeg – These warm spices are essential for classic carrot cake flavor
• Golden raisins – The secret ingredient that makes this cake exceptional; they add moisture and sweet bursts of flavor
• Carrots – Fresh carrots, finely grated, give the best texture and flavor (avoid pre-shredded carrots)

Ingredients in Homemade Cream Cheese Frosting

• Cream cheese – The foundation of our tangy cream cheese frosting, make sure it’s softened to room temperature
• Butter – Unsalted butter at room temperature creates a smooth frosting
• Powdered sugar – Sweetens the frosting while keeping it smooth
• Vanilla extract – Adds depth to the frosting

Keep reading to find tips and tricks, substitutions, and answers to questions you may have about this perfectly moist carrot cake.

How to Make Carrot Bundt Cake with Cream Cheese Frosting

This recipe comes together easily with just a few simple steps.

Prepare your bundt pan with nonstick cooking spray and preheat your oven. Beat together eggs, oil, and sugar in a large mixing bowl using an electric mixer.

Combine your dry ingredients in a separate bowl, then slowly incorporate them into your wet ingredients.

Fold in those freshly grated carrots and golden raisins.

Pour the carrot cake batter into your prepared bundt pan.

Bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Allow the cake to cool completely on a wire rack before frosting.

Prepare the cream cheese frosting by beating softened cream cheese and butter with your mixer until smooth, then add vanilla extract and powdered sugar to create your fluffy cream cheese frosting.

Spread over the cooled cake.

This cake is perfect as is, but I love to make things a little more festive for a holiday dessert. In the past, I have been able to find some sugared carrot cake toppers. This time, I wasn’t able to find them, so I decided that piping them would be fun! Here is a great tutorial on YouTube explaining how.

Store leftover cake in an airtight container or under a cake dome in the refrigerator for up to 5 days. The cake tastes even better the next day! You can also freeze unfrosted carrot bundt cake wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.

Love it? Pin it!

If you love this Carrot Bundt Cake with Cream Cheese Frosting recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about Carrot Bundt Cake

• What frosting goes best with carrot cake? While cream cheese frosting is the traditional and most popular choice for carrot cake, you could also try a cream cheese glaze (thinner consistency) or even a simple vanilla buttercream if you prefer.
• Can you freeze carrot cake with cream cheese frosting? Yes! You can freeze individual slices or the entire cake with frosting. For best results, place the frosted cake in the freezer uncovered until the frosting sets, then wrap tightly in plastic wrap and aluminum foil. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
• Does carrot cake with cream cheese frosting have to be refrigerated? Yes, due to the cream cheese in the frosting, this cake should be refrigerated when not being served. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Tips & Tricks

• Use a box grater or food processor to finely grate fresh carrots for the freshest flavor—pre-shredded carrots are typically too dry
• Bring your eggs to room temperature before mixing for better incorporation
• Don’t overmix the batter once the flour is added, as this can make your cake dense
• Test for doneness by inserting a toothpick in the center of the cake—it should come out with a few moist crumbs
• Allow the cake to cool completely before adding the cream cheese frosting to prevent it from melting
• For the smoothest frosting, make sure both cream cheese and butter are at room temperature

Check out these free printables: How Many Slices in a Cake? and this Baking Pan Conversion Chart

More Recipes to Love

If this carrot bundt cake has your taste buds excited, you’ll also enjoy my Carrot Coffee Cake with Brown Butter Glaze (pictured above), my carrot cake bars, and these carrot cake cupcakes.

When it comes to Easter desserts, you can’t beat this Kit Kat Easter Basket Cake, or this Lemon Raspberry Bundt Cake and if you need something super easy this No Bake Marshmallow Cheesecake is a winner!

This carrot bundt cake with cream cheese frosting is the perfect Easter dessert that’s sure to impress the Easter bunny himself! But don’t limit this classic carrot cake recipe to springtime—its wonderful flavor and moist texture make it a welcome treat any time of year. Whether served at a spring brunch or as a special after-dinner dessert, this carrot cake bundt cake is guaranteed to become a family favorite.

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Print Recipe

Carrot Bundt Cake with Cream Cheese Frosting

Prep Time15 minutes mins

Cook Time1 hour hr

Additional Time40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Cake & Cupcakes

Cuisine: American

Keyword: Carrot Bundt Cake, carrot cake, cream cheese frosting, easter dessert

Servings: 12 servings

Calories: 725kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

For the Cake:

• 4 large eggs
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup golden raisins
• 3 cups finely grated carrots

For the Cream Cheese Frosting:

• 8 ounces cream cheese softened to room temperature
• 1 1/2 sticks (3/4 cup) unsalted butter softened
• 4 cups powdered sugar
• 2 teaspoons pure vanilla extract

Instructions

• To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool.
• To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.

Notes

Chopped nuts can be added if desired.

This cake actually tastes even better the next day! You can also freeze unfrosted carrot bundt cake wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.

Nutrition

Serving: 1 | Calories: 725kcal | Carbohydrates: 103g | Protein: 6g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 646mg | Potassium: 271mg | Fiber: 2g | Sugar: 82g | Vitamin A: 6044IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

This recipe was originally posted on March 20, 2018. It has been updated to improve user experience and reshared on April 14, 2025.

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