Carrot cake in Bundt form? Yes, please! This Carrot Bundt Cake is moist, full of warm spices, and packed with shredded carrots and crushed pineapple for that perfect texture. The tangy cream cheese drizzle takes it over the top, making it perfect for holidays, gatherings, or just because you’re craving a slice of something amazing. Plus, there’s no need to mess with layers—just bake, drizzle, and enjoy!

Carrot Bundt Cake by Tessie's Table. — Photo credit: Tessie’s Table.

Carrot cake is one of those recipes that feels fancy but is actually really easy to make. Unlike layer cakes that need precise stacking and decorating, bundt cakes come out of the pan already looking impressive. This version has all the flavors of a traditional carrot cake, but the bundt pan gives it a little extra elegance. It’s perfect for brunches, birthdays, or anytime you want a no-fuss cake that still feels special.

Why you’ll love this Carrot Bundt Cake

Easy to make:
No layers, no complicated decorating—just mix, bake, and drizzle with frosting.
Stays moist for days:
Thanks to Greek yogurt, shredded carrots, and crushed pineapple, this cake stays soft and flavorful.
Perfect for any occasion:
It’s fancy enough for a holiday but simple enough for a casual get-together.

Over head shot of slices of carrot bundt cake on a white cake stand.

The Cake That Vanishes Before Your Eyes

This Carrot Bundt Cake doesn’t just get eaten—it disappears. I set it on the counter, turned around for what felt like two minutes, and half of it was already gone. I’m not saying I was responsible for multiple slices… but I’m also not denying it. With the perfect balance of sweetness, spice, and moisture, this cake has a way of convincing you that just one more bite is always a good idea. Before you know it, you’re left staring at an empty plate, wondering how it happened.

Ingredients Needed for Carrot Bundt Cake

Flour – The base of the cake, giving it structure and helping everything hold together.
Baking Powder and Baking Soda – The magic behind the rise, making sure the cake is light but still sturdy enough for the bundt pan.
Salt – Just a pinch enhances all the other flavors.
Cinnamon and Nutmeg – Warm spices that make carrot cake taste like carrot cake.
Brown Sugar and Granulated Sugar – A mix of these two sugars gives the cake a deeper flavor while keeping it soft.
Vegetable Oil – Keeps the cake moist without making it heavy.
Eggs – Help bind everything together and add richness.
Vanilla Extract – Adds depth and rounds out the sweetness.
Greek Yogurt – The secret to keeping the cake extra moist while adding a subtle tang.
Shredded Carrots – The star of the show, giving the cake flavor, moisture, and texture.
Crushed Pineapple – Brings in natural sweetness and more moisture. Just make sure to drain it well.
Chopped Walnuts (Optional) – For a little crunch and nuttiness if you like some texture in your cake.

How to make Carrot Bundt Cake

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.

Mix the brown sugar, granulated sugar, oil, eggs, vanilla, and Greek yogurt in a separate bowl until smooth and well combined.

Carrots, pineapple and nuts in a bowl with the cake mixture.

Stir in the shredded carrots and drained crushed pineapple, making sure they’re evenly distributed throughout the batter.

Dry ingredients being added to the wet ingredients.

Fold in the dry ingredients, mixing just until combined. Be careful not to overmix to keep the cake soft and tender. to the pot and cook for 30-40 minutes.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Cooked carrot bundt cake cooling on a wire rack.

Bake for 50-60 minutes, checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean, the cake is done.

Beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and just enough milk or cream to make a smooth drizzle.

Cream cheese glaze being spread onto the carrot bundt cake.

Drizzle the frosting over the cooled bundt cake, letting it naturally flow over the edges before slicing and serving.

Variations

Extra Nutty: Swap walnuts for pecans or use a mix of both for extra crunch. Toasting the nuts beforehand adds even more flavor and texture. If you prefer a smooth cake, simply leave them out altogether.
Coconut Twist: Mix in shredded coconut for a tropical flavor that pairs beautifully with the pineapple. It adds a bit of chewiness and makes the cake extra moist.
Citrus Boost: Add orange zest to the batter for a bright, fresh flavor that complements the spices and carrots. A touch of lemon zest in the frosting gives it a tangy finish.
Raisin Lover’s Version: Stir in a handful of golden or regular raisins for extra sweetness and chewiness. They blend right into the cake, adding little pops of flavor in every bite.
Maple Glaze Instead of Cream Cheese Drizzle: If you want a different topping, whisk together powdered sugar, maple syrup, and a splash of milk for a simple maple glaze that complements the warm spices.

Serving Suggestions

With a Cup of Coffee: A warm slice of carrot bundt cake pairs perfectly with a cup of coffee or tea. The cake’s rich, spiced flavors balance well with a bold or slightly sweet drink.
For Brunch: This cake works beautifully as part of a brunch spread alongside eggs, fruit, and maybe even a few mimosas. It feels fancy but requires no extra effort.
Topped with Ice Cream: Serve slices with a scoop of vanilla or cinnamon ice cream for a decadent dessert that’s creamy, spiced, and absolutely irresistible.
Dusted with Powdered Sugar: If you prefer a lighter finish, skip the drizzle and just dust the top of the cake with powdered sugar. It adds a hint of sweetness and keeps the focus on the cake itself.
After a Big Meal: This cake is rich but not overly heavy, making it a great way to finish off a hearty dinner. A small slice satisfies that post-dinner sweet tooth without being too much.

Storage and Freezing

How should I store Carrot Bundt Cake?

Store Carrot Bundt Cake in an airtight container in the fridge for up to a week. Let it sit at room temperature for about 20 minutes before serving so it softens up again.

Can I freeze Carrot Bundt Cake?

This cake freezes beautifully. Wrap individual slices in plastic wrap and place them in a freezer bag or airtight container. When you’re ready to eat, thaw a slice at room temperature or warm it up for a few seconds in the microwave.

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A slice of carrot bunt cake with a fork beside it.

Tips & Tricks

Grease the Bundt Pan Well: Bundt cakes love to stick, so don’t skimp on this step. Use a baking spray with flour or grease the pan with butter and dust it with flour, making sure to get into every crevice.
Drain the Pineapple Completely: Too much liquid from the pineapple will make the cake overly dense. Press it against a strainer or pat it dry with a paper towel to remove excess moisture.
Don’t Overmix the Batter: Stir the ingredients just until combined. Overmixing can make the cake tough instead of soft and tender.
Check for Doneness Early: Every oven bakes a little differently, so start checking at the 50-minute mark. The cake is done when a toothpick inserted comes out clean or with just a few moist crumbs.
Fix an Uneven Bottom: If the cake rises unevenly in the center, gently press it down with a clean kitchen towel while it’s still warm. Alternatively, slice off the domed part so the cake sits flat when flipped.

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FAQ

Can I make this cake ahead of time?
Yes! This cake actually gets better after a day because the flavors have time to develop. Store it covered at room temperature or in the fridge.
Do I have to use Greek yogurt?
If you don’t have Greek yogurt, you can use sour cream instead. It will give you the same moisture and slight tang.
Can I add raisins?
Absolutely! If you like raisins in your carrot cake, mix in about half a cup.
Will this cake release from the pan easily?
If you grease and flour the pan well, it should release cleanly. Let it cool for about 15 minutes before flipping it out.
Can I use butter instead of oil?
Oil keeps the cake extra moist, but you can use melted butter if you prefer a richer flavor.
Should I frost the entire cake?
A drizzle works best, but you can definitely spread cream cheese frosting over the whole cake if you like it extra sweet.
Does this cake need to be refrigerated?
If it’s unfrosted, it can stay at room temperature. If you add the cream cheese drizzle, it’s best stored in the fridge.
What’s the best way to slice a bundt cake?
Use a serrated knife and cut with a gentle sawing motion to keep the slices neat.
Can I bake this in a regular cake pan instead?
Yes, but you’ll need to adjust the baking time. If using two round cake pans, check for doneness around 25-30 minutes.
What’s the best way to reheat a slice?
If you like it warm, microwave a slice for about 10 seconds. The cake will soften, and the flavors will pop even more.