Carrot Cake Bundt Cake with Cream Cheese Frosting
This carrot cake bundt cake is soft, moist, and full of cozy flavor from fresh carrots, maple syrup, cinnamon, and nutmeg. Baked in a bundt pan for a beautiful presentation, it’s finished with creamy cream cheese frosting and a sprinkle of nuts. Perfect for holidays, potlucks, or any time you’re craving a classic homemade dessert.
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).
Tried this recipe?Let us know how it was!