A super soft and flavourful Carrot Bundt Cake topped with a sweet glaze; perfect for an afternoon snack or just because you fancy cake!
The Easy Spring Dessert
Spring is probably my favorite season because I adore Easter, lemon desserts, strawberries… any type of carrot cake!
Years ago when I had just moved into my own house and could barely bake or cook, carrot cake was the first cake I ever made! (This Carrot Bundt Cake makes me feel like I’ve come full circle.)
There’s something so warm and comforting about a lightly spiced, soft and tender carrot cake. It might be my favourite cake flavour ever. And it always tastes better on the second day when those flavours have had time to meld together a bit. (That means this is the perfect make-ahead cake before a family gathering!) Here’s how to make it –
Ingredients You’ll Need
There are two whole cups of grated carrot in this cake, along with 2 teaspoons of cinnamon and oil to keep the cake soft. Since it’s baked in a big Bundt pan, it does take a while to bake; but it’s so easy to make and couldn’t be more delicious!
(Printable recipe card with exact ingredient measurements is listed below)
For the cake:
- Vegetable oil
- Brown sugar
- Baking powder
- Baking soda
For the glaze:
- Powdered sugar
- Sprinkles, optional
How To Make A Carrot Bundt Cake
Prep Work – Preheat your oven to 350 degrees F and spray the Bundt pan with cooking spray. Make sure to really spray it well because you don’t want your cake to stick! The Bundt pan I used was 9 ½ inches across.
Sugar Mixture – The first step is to put the oil, light brown sugar, eggs, and vanilla extract into a large bowl, and then mix everything on medium speed until it’s well combined and smooth. This should take about a minute.
Dry Ingredients – Next, you’ll add in the flour, spices, baking powder, baking soda, and salt to the bowl. Then mix it on low until the mixture starts to come together.
Carrots – Finally, add the shredded carrot to the bowl and mix it low until well combined and there are no lumps of flour. You’ll want all of the carrots to be coated in the cake mixture too.
Get Ready To Bake – Pour the carrot cake mixture into your prepared pan and tap it a few times on the counter to release any air bubbles. Make sure the mixture is level in the pan.
Bake – Place in the batter into the oven for about 50 minutes until the carrot cake has risen. Then insert a toothpick into the center and if it comes out clean, it’s ready.
Cool – Leave to cool in the pan for at least an hour. Then place a plate over the top of the Bundt pan and inverting the carrot cake onto the plate. Leave to cool completely before glazing.
Make Glaze – Once cool, whisk the powdered sugar and water together until smooth. Spoon the glaze over the cake, I went around the top in a circle and allowed the glaze to fall down the sides.
Final Touches – Decorate with sprinkles, if desired; I used some gold circles just to add a bit of prettiness!
Keeping It Fresh
Storing – I think this carrot bundt cake tastes better on the second day. If you keep it covered, at room temperature, it’ll be fresh for about 5 days.
More Easy Cake Recipes
- Easy Key Lime Cake
- The Best Strawberry Cake Recipe
- Vanilla Almond Pound Cake
- Chocolate Oreo Cookie Cake
- Molten Chocolate Lava Cake
Carrot Bundt Cake Recipe
for the cake:
- 1 cup vegetable oil
- 1 ½ cups light brown sugar
- 3 large eggs
- 1 tsp vanilla
- 2 ½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2 cups shredded carrot
for the glaze:
- 1 cup powdered sugar, sifted
- 2 tbsp water
- sprinkles, optional
- Preheat the oven to 350F and spray a Bundt pan with cooking spray. Make sure to really spray it well, you don’t want your cake to stick! My Bundt pan was 9 ½ inches across.
- Place oil, light brown sugar, eggs, and vanilla extract into a large bowl, and mix on medium speed until well combined and smooth, around 1 minute.
- Add in the flour, spices, baking powder, baking soda, and salt and mix on low until the mixture starts to come together.
- Add in the shredded carrot and mix on low until well combined and there are no lumps of flour. You want all the carrot to be coated in a cake mixture too.
- Pour the mixture into your prepared pan and tap a few times on the worktop to release any air bubbles and make sure the mixture is level in the pan.
- Place in the oven for 45-55 minutes until risen and an inserted skewer into the center comes out clean.
- Leave to cool in the pan for at least an hour before placing a plate over the top of the Bundt pan and inverting the cake onto the plate. Leave to cool completely before glazing.
- Once cool, whisk the powdered sugar and water together until smooth. Spoon the glaze over the cake, I went around the top in a circle and allowed the glaze to fall down the sides.
- Decorate with sprinkles, if desired; I used some gold circles just to add a bit of prettiness!
ABOUT THE AUTHOR – Annie is the recipe developer, food photographer, and writer of the blog Annie’s Noms. Annie was a food contributor on Somewhat Simple in 2016 – 2017.