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Fall Carrot Cinnamon Bundt Cake

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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.

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

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure all crevices are well coated.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
  5. Fold in the grated carrots and nuts (if using).
  6. Pour the batter evenly into the prepared bundt pan and smooth the top.
  7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. To make the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
  10. 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

Find it online: https://thefamilycooking.com/fall-carrot-cinnamon-bundt-cake/