Name: Carrot Cinnamon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 4 large eggs; 1 cup granulated sugar; 1 cup brown sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 3 cups grated carrots (about 4–5 medium carrots); Optional: 1 cup chopped walnuts or pecans; Optional: 1/2 cup raisins; Optional: powdered sugar for dusting

Why You’ll Love This Recipe

This cake is incredibly moist and flavorful, thanks to the natural sweetness of carrots and the depth of warm spices. It’s easy to make, requires no fancy decorating, and looks impressive straight out of the pan. The bundt shape allows the cake to bake evenly and beautifully, while the cinnamon gives it a cozy, comforting flavor perfect for fall or any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Grated carrots
Optional: chopped walnuts or pecans, raisins, powdered sugar for dusting

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
Add the oil and vanilla extract to the wet mixture, stirring until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the grated carrots and any optional add-ins like nuts or raisins.
Pour the batter evenly into the prepared bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Servings and timing

This recipe yields 12–14 servings.
Preparation time: 20 minutes
Baking time: 45–55 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

Cream cheese glaze: Top with a drizzle of tangy cream cheese glaze instead of powdered sugar.
Pineapple twist: Add crushed pineapple for added moisture and a fruity note.
Zucchini-carrot mix: Substitute half of the carrots with grated zucchini for a veggie-packed version.
Coconut flair: Add shredded coconut to the batter for texture and tropical flavor.
Spice it up: Add ginger or cloves for extra spice depth.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a low oven for 5–10 minutes.
To freeze, wrap the cake or slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQs

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors continue to develop.

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture, but pre-shredded can work in a pinch.

What kind of oil should I use?

Neutral oils like vegetable or canola oil work best. Avoid strongly flavored oils.

Can I make this without a bundt pan?

Yes, you can use a 9×13-inch pan or two loaf pans, adjusting the baking time accordingly.

Should I peel the carrots before grating?

Yes, peeling removes any bitterness and gives a cleaner texture.

Can I add frosting instead of powdered sugar?

Absolutely. Cream cheese frosting is a popular and delicious choice.

Is this cake very sweet?

It has a balanced sweetness from the sugars and carrots. You can reduce the sugar slightly if desired.

Can I make it gluten-free?

Yes, substitute with a gluten-free flour blend designed for baking.

How do I keep the cake from sticking to the pan?

Grease and flour the bundt pan thoroughly, making sure every crevice is covered.

Can I use applesauce instead of oil?

Yes, you can replace half or all of the oil with unsweetened applesauce for a lighter version.

Conclusion

Carrot Cinnamon Bundt Cake is a deliciously moist and warmly spiced dessert that’s simple to make yet full of comforting flavor. With its stunning bundt shape and naturally sweet taste, it’s a perfect choice for family gatherings, holiday tables, or everyday indulgence. Whether you enjoy it plain or dressed up with a glaze, this cake is sure to become a favorite.