Why You’ll Love This Recipe
This cake combines everything you love about a classic carrot cake with the simplicity and elegance of a bundt cake. The cinnamon spice adds a comforting warmth, while the grated carrots keep the crumb moist and flavorful. It’s easy to make, stores beautifully, and the cream cheese glaze adds the perfect finishing touch of sweetness and tang.
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
- Ground ginger
- Vegetable oil
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Finely grated carrots
- Chopped walnuts or pecans (optional)
For the cream cheese glaze:
- Cream cheese, softened
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure all crevices are well coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the grated carrots and nuts, if using. The batter should be thick but pourable.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
- Drizzle the glaze generously over the cooled cake and let it set before slicing.
Servings and timing
This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 50 minutes
Cooling time: 1 hour
Total time: about 2 hours 10 minutes
Variations
- Pineapple Twist: Add ½ cup crushed pineapple (drained) to the batter for extra moisture and sweetness.
- Maple Cream Cheese Glaze: Replace milk in the glaze with maple syrup for a fall-inspired flavor.
- Spiced Version: Add a pinch of cloves or allspice for an even warmer aroma.
- Nut-Free Option: Skip the nuts or replace them with shredded coconut.
- Citrus Zest: Add orange zest to the glaze for a bright, tangy note that complements the spices.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Because of the cream cheese glaze, refrigeration is recommended if storing longer. To freeze, wrap the unglazed cake tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and glaze before serving. To reheat, microwave individual slices for 10–15 seconds for that fresh-baked warmth.
FAQs
Can I use pre-shredded carrots?
Freshly grated carrots are best because pre-shredded ones are often dry and less flavorful.
Can I make this cake ahead of time?
Yes, it tastes even better the next day after the flavors meld. Store it covered and glaze before serving.
Can I skip the glaze?
Yes, you can serve it plain or dusted with powdered sugar for a lighter finish.
How do I prevent the cake from sticking to the bundt pan?
Grease the pan thoroughly with butter or nonstick spray, then dust with flour to ensure a clean release.
Can I make cupcakes or a loaf instead?
Yes, divide the batter into muffin tins or loaf pans. Adjust baking time—about 20–25 minutes for cupcakes or 50–55 minutes for a loaf.
Can I add raisins or pineapple?
Absolutely! Raisins, crushed pineapple, or shredded coconut all add great texture and flavor.
What type of oil works best?
Vegetable or canola oil keeps the cake moist without affecting the flavor.
How can I make it dairy-free?
Use dairy-free cream cheese and plant-based milk for the glaze. The cake itself contains no dairy.
What’s the best way to grate carrots for this cake?
Use the fine side of a box grater or a food processor for even shreds that blend smoothly into the batter.
How do I store leftovers with glaze?
Keep the glazed cake covered in the refrigerator and bring to room temperature before serving.
Conclusion
Fall Carrot Cinnamon Bundt Cake is a showstopping seasonal dessert that brings cozy spice, tender texture, and rich creaminess together in one stunning presentation. It’s the perfect combination of simple preparation and bakery-worthy results. Whether served as a Thanksgiving dessert or enjoyed with coffee on a crisp fall morning, this cake is sure to become a cherished seasonal favorite.
PrintFall Carrot Cinnamon Bundt Cake
Fall Carrot Cinnamon Bundt Cake is a moist, spiced dessert packed with grated carrots, cinnamon, nutmeg, and ginger, then finished with a luscious cream cheese glaze. This autumn-inspired bundt cake is warm, comforting, and perfect for holidays or cozy fall gatherings.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 2 hrs 10 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure all crevices are well coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Fold in the grated carrots and nuts (if using).
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
- Drizzle the glaze generously over the cooled cake and let it set before slicing.
Notes
- Grease and flour the bundt pan thoroughly to ensure easy release.
- Use freshly grated carrots for the best texture and moisture.
- Add crushed pineapple or raisins for variation.
- Replace milk in the glaze with maple syrup for a fall-inspired flavor.
- Store in the refrigerator if glazed to keep fresh longer.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 270mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
