Cinnamon Carrot Bundt Cake
The warm spices, rich maple syrup, and fresh grated carrots make every bite moist and flavorful. Topped with creamy frosting and a sprinkle of nuts, it's a beautiful cake that's easy enough for weeknights but special enough for holidays.
Why You'll Love This Recipe
Ingredients & Notes
- Flour & leavening: All-purpose flour, baking powder, and baking soda give the cake its structure.
- Sweeteners: Brown sugar for depth and maple syrup for a hint of natural sweetness.
- Spices: Cinnamon and nutmeg for that cozy, classic carrot cake flavor.
- Wet ingredients: Oil, eggs, and vanilla bring moisture and richness.
- Carrots & nuts: Grated carrots add texture and natural sweetness, while walnuts or pecans give a nice crunch.
- Cream cheese frosting: A store-bought shortcut that saves time but still gives you that tangy-sweet finish.
Be sure to check out the full recipe and ingredient list below
How To Make Carrot Cake Bundt Cake
See below for a full list of ingredients and detailed instructions on making this Carrot Cake Bundt Cake with Cream Cheese Frosting.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Step 2: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: In a separate bowl, whisk oil, maple syrup, eggs, and vanilla until smooth.
Step 4: Slowly mix the wet ingredients into the dry ingredients until just combined. Don't overmix. Fold in the grated carrots and chopped nuts until evenly spread through the batter.
Step 5: Pour the batter into the prepared bundt pan and smooth the top.Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
Step 6: Frost the cooled cake with cream cheese frosting, letting it drizzle down the sides. Sprinkle with extra nuts if desired.
Substitutions & Variations
- Frosting Swap - Skip the cream cheese frosting and dust with powdered sugar for a lighter version.
- Nut-Free - Leave out the nuts or replace with shredded coconut.
- Extra Add-Ins - Try adding raisins or crushed pineapple for more texture and sweetness.
- Mini Bundts - Bake in mini bundt pans or muffin tins for individual servings (adjust bake time to about 20-25 minutes).
Storing & Reheating
- Store: Keep covered at room temperature for 1 day, or refrigerate for up to 4 days.
FAQs
Yes, it actually tastes better the next day. Bake, cool, and store the cake tightly wrapped. Frost before serving.
No, you can bake this in two 9-inch round cake pans or a 9x13-inch pan. Adjust bake times as needed.
Keep covered at room temperature for 1 day, or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor.
Yes!
More Recipes You'll Love
- Strawberry Vanilla Cake
- Strawberry Rhubarb Upside Down Cake
- Bourbon Chocolate Chunk Cookies
- Pistachio Bundt Cake
- Carrot Cake Cupcakes
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Carrot Cake Bundt Cake with Cream Cheese Frosting
Ingredients
- 2 cups flour
- 1 cup brown sugar, packed
- ½ cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts or pecans + more for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk oil, maple syrup, eggs, and vanilla until smooth.
- Slowly mix the wet ingredients into the dry ingredients until just combined. Don't overmix. Fold in the grated carrots and chopped nuts until evenly spread through the batter.
- Pour the batter into the prepared bundt pan and smooth the top.Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
- Frost the cooled cake with cream cheese frosting, letting it drizzle down the sides. Sprinkle with extra nuts if desired.
Notes
- Frosting Swap - Skip the cream cheese frosting and dust with powdered sugar for a lighter version.
- Nut-Free - Leave out the nuts or replace with shredded coconut.
- Extra Add-Ins - Try adding raisins or crushed pineapple for more texture and sweetness.
- Mini Bundts - Bake in mini bundt pans or muffin tins for individual servings (adjust bake time to about 20-25 minutes).
