Moist Carrot Bundt Cake Recipe : Easy, Pineapple-Rich One Bowl

Why This Carrot Bundt Cake Works (Even If Yours Usually Turn Out Dry)

You know that moment when a cake looks perfect, but one bite says otherwise? Dry. Heavy. Not what you hoped for.
This version fixes all of that.

It’s moist from the first slice to the last, thanks to a trio of smart ingredients: oil (not butter), sour cream for richness, and crushed pineapple for natural sweetness. Two full cups of shredded carrots melt into the batter, while a warm blend of cinnamon and spice fills every bite with flavor.

You don’t need a mixer. You don’t need a box. You just need one bowl and a bundt pan.

And that cream cheese glaze? It seeps into every ridge and locks in the moisture like a bakery pro. Whether it’s for Easter brunch, birthdays, or just a cozy weekend bake, this recipe delivers soft, spiced flavor with no drama.

Prefer shortcuts or lighter bakes? You’ll also find tips for using cake mix or making a healthier version. Or skip straight to what you came for:

This recipe is part of our Ultimate Bundt Cake Recipe Hub – from classics to creative spins, get every recipe in one place.

How to Keep Your Carrot Bundt Soft & Moist Every Time

Everyone says they want a moist cake, but few recipes actually deliver it. This one does—every single time. The secret? It’s in the balance of fat, fruit, and a few small habits that make a big difference.

Oil > Butter. Always.
While butter has its place in baking, it’s oil that makes this carrot bundt cake impossibly soft. It keeps the crumb tender and helps the cake stay fresh for days. Add in sour cream for body and richness, and you’ve built a foundation that doesn’t dry out by the next morning.

Crushed pineapple is your secret weapon.
A couple spoonfuls of well-drained, blended pineapple go a long way. It adds subtle acidity and hydration, and when paired with the carrot, gives the cake its signature flavor.

Use room temp ingredients.
Cold eggs or chilled cream cheese can mess with your mixing. Start with everything at room temperature so the batter comes together smoothly. Trust: this step alone prevents clumping, splitting, and weird texture gaps in your finished cake.

Don’t overmix. Ever.
Once the dry and wet meet, treat the batter gently. Overmixing develops the gluten in the flour, which can toughen the crumb. You want your cake batter just combined—lumpy is okay, overworked is not.

Let the cake cool fully before frosting.
After baking, allow the cake to cool in the bundt pan, then turn it onto a wire rack to cool completely. Pouring the cream cheese glaze too early? That’s how you end up with a puddle—not a frosted cake.

These aren’t hacks. They’re habits. And if you stick to them, your tender cake will stay soft, springy, and irresistible—every. single. time.

Ingredients for This Moist Carrot Bundt Cake

Here’s everything you’ll need to make this ultra-soft, pineapple-kissed cake and cream cheese glaze. The recipe is split into two parts: the soft, spiced carrot cake base and the sweet, pourable glaze that seeps into every ridge of the Bundt.

For the Carrot Cake Base:

• 2 cups finely shredded carrots – freshly grated for moisture and sweetness
• 1½ cups all-purpose flour – spooned and leveled for accuracy
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ teaspoons ground cinnamon – feel free to add more for a stronger spice note
• ¼ teaspoon ground nutmeg (optional) – adds warm, subtle depth
• ¾ cup light brown sugar – packed, for soft sweetness and color
• ¾ cup neutral oil – such as canola or sunflower, to keep the crumb extra tender
• 2 large eggs – room temperature helps them blend smoothly
• ½ cup sour cream – room temperature, for richness and balance
• ¼ cup crushed canned pineapple – blended and well-drained, not chunky
• 1 teaspoon pure vanilla extract
• ½ cup chopped pecans or walnuts (optional) – for texture and a nutty touch

Baking tip: If your carrots are especially wet after grating, give them a light squeeze in a paper towel so the batter doesn’t get too loose.

For the Cream Cheese Glaze:

• 4 oz cream cheese – softened to room temperature for smooth blending
• 2 tablespoons unsalted butter – melted and slightly cooled
• 1 cup powdered sugar – sifted, for a lump-free finish
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk – to thin the glaze to your desired consistency

This glaze is pourable, not pipeable, perfect for letting it flow naturally over the curves of your Bundt.

Moist Carrot Bundt Cake Recipe: Step-by-Step with Photos

This isn’t one of those recipes with surprise curveballs at the bottom. What you see is what you bake, and once you’ve done it once, it might just become your go-to recipe.

Step 1: Prep the Bundt Pan Like a Pro

Grease a 12-cup bundt pan generously, every ridge, every corner. Use baking spray with flour or your favorite homemade release. The goal? A clean release. The reward? That moment when the cake comes out clean, golden, and perfect.

Step 2: Mix the Dry Team

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon (plus optional nutmeg or clove)

Set aside.

Step 3: Bring the Wet Together

In a large bowl, combine:

• Soft brown sugar
• Eggs (room temperature)
• Neutral oil
• Sour cream
• Blended canned pineapple
• Vanilla

Use a whisk to blend until smooth and slightly airy.

Step 4: Combine and Fold

Add the dry to the wet. Gently fold—no beating. When mostly combined, stir in:

• Shredded carrots
• Chopped pecans or walnuts (optional)

The cake batter will be thick, soft, and speckled with orange. That’s what you want.

Step 5: Fill the Pan and Bake

Pour the batter into the prepared bundt pan, tap it twice on the counter to pop air bubbles, then bake at 180°C (350°F) for 45–50 minutes (See USDA Safe cake temperatures).

When a toothpick inserted into the cake comes out with a few moist crumbs, it’s ready. Let the cake cool in the pan for 45 minutes, then turn onto a wire rack to cool completely.

Step 6: Frost It Up

On low speed, beat the cream cheese with powdered sugar, melted butter, and vanilla until creamy. Pour onto the cake, letting it drip down the sides of the cake naturally.

And there it is, your from-scratch carrot Bundt, soft and stunning, with zero stress and max flavor.

Shortcut Version: Carrot Bundt Cake Using Cake Mix

Want the flavor of homemade without starting from scratch? This shortcut version uses a spice cake mix as the base — and with just a few smart additions, you still get a moist, pineapple-rich carrot Bundt cake that tastes anything but boxed.

Ingredients:

• 1 box spice cake mix (15.25 oz)
• 3 large eggs
• ½ cup vegetable oil
• ½ cup sour cream
• ½ cup crushed pineapple (well-drained)
• 1½ cups finely shredded carrots
• ½ cup chopped walnuts or pecans (optional)

No spice cake on hand? You can use yellow cake mix and add 1½ tsp cinnamon + ¼ tsp nutmeg to replicate the flavor.

Instructions:

1. Preheat oven to 350°F (180°C) and generously grease a 12-cup Bundt pan.
2. In a large bowl, whisk together the eggs, oil, sour cream, and pineapple until well combined.
3. Add the dry cake mix and mix until smooth (no mixer required).
4. Fold in the shredded carrots and optional nuts.
5. Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out with moist crumbs.
6. Let cool in the pan for 30 minutes, then invert onto a rack.
7. Glaze as directed in the original recipe above.

Callout Box :

Fast, Moist, Delicious. This shortcut cake mix version still delivers that bakery-style softness, and no one will guess it started in a box.

Love using cake mix? You’ll also enjoy our Easy Dr Pepper Cake, a rich and nostalgic treat made from a box, no shame.

Healthier Carrot Bundt Cake Swaps (Gluten-Free & Vegan Tips Too)

Whether you’re looking to lighten things up or need to accommodate dietary restrictions, this moist carrot Bundt cake can be easily adapted with a few simple swaps, no compromise on taste or texture.

Healthier Swaps for a Lightened-Up Cake:

• Replace half the oil with applesauce
  → Use ⅜ cup oil + ⅜ cup unsweetened applesauce for the same moisture with less fat.
• Use Greek yogurt instead of sour cream
  → Choose full-fat or 2% plain Greek yogurt for a similar texture but more protein.
• Cut the sugar slightly
  → Reduce brown sugar to ½ cup. The pineapple adds natural sweetness to help balance it out.
• Add whole wheat flour (for 50% of the flour)
  → Start by substituting just half the all-purpose flour to preserve tenderness.

Tip: Always test bake when changing the flour or fat ratio — Bundt cakes rely on the right structure to release cleanly.

Gluten-Free Option:

• Use a 1:1 gluten-free baking flour blend
  → Make sure it includes xanthan gum for structure. Brands like Bob’s Red Mill or King Arthur measure cup-for-cup.

This version bakes and tastes nearly identical — just be sure to grease your Bundt pan very well, as gluten-free cakes are more delicate.

Vegan Variation Notes:

You’ll need to replace:

• Eggs → Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, set for 10 mins)
• Sour cream → Use unsweetened vegan yogurt (like coconut or almond-based)
• Cream cheese glaze → Use dairy-free cream cheese + plant-based butter

The vegan version is still rich and spiced, just slightly less fluffy than the original.

Note: These substitutions are popular and commonly used, but may produce slightly different results depending on your ingredients and oven. We recommend testing small batches first if baking for a special occasion.

Mini-FAQ

Can I make this carrot Bundt cake gluten-free and vegan?
Yes! Just combine the swaps above, use gluten-free flour, flax eggs, and vegan yogurt. It may need 5 extra minutes of bake time depending on moisture.

Is this recipe low-sugar?
It’s naturally sweetened with pineapple and carrots, but you can reduce added sugar slightly without ruining the texture.

If you’re into better-for-you cakes, our Fluffy Cloud Cake is another reader favorite—gluten-free, chocolatey, and made with Greek yogurt.

How This Compares to Nothing Bundt Cake’s Carrot Cake

If you’re here searching for a copycat of Nothing Bundt Cake’s famous carrot cake, you’re not alone. That moist, spiced cake with its signature thick frosting swirl has a loyal fanbase, and for good reason.

This recipe isn’t an exact copy, but it delivers the same key qualities people love:

• Moist Texture: Just like Nothing Bundt Cake, this version uses oil and pineapple for unbeatable softness. No dry bites here.
• Warm Spice Profile: You’ll find cinnamon and nutmeg just like in the original, with room to add your own twist.
• Cream Cheese Frosting: Their frosting is piped high and sweet. Ours is a pourable glaze that seeps into the cake, less sugary, more balanced.

Want a closer copy?

Here’s how to tweak this recipe for a more direct dupe:

• Skip the pineapple for a smoother crumb.
• Increase the cinnamon slightly and add a pinch of clove.
• Use a full 8 oz block of cream cheese in the frosting and beat until thick, then pipe using a round tip for the classic look.

Whether you’re recreating a favorite bakery cake or just want something similar at home, this Bundt delivers big flavor with fewer ingredients, and no need for a trip to the store.

And if you’re craving more bakery-style cakes, our Berry Chantilly Cake brings that light, luxurious feel with a whipped cream frosting twist.

Bundt Cakes That Break the Mold: Flavor Twists and Add-Ins

Once you’ve nailed this base carrot bundt cake, it’s time to play. Think of the core cake batter like a sturdy playlist—familiar, comforting—but open to remixes. The kind of cake that can handle little surprises without falling apart.

Here’s how to take it up or sideways without losing what makes it great:

• Swap the spice mix: Add a dash of cardamom or allspice for warmth. Or lean heavier into the cinnamon if you want it cozier.
• Play with the fruit: Love citrus? Add a bit of orange zest. Want more bite? Try apple chunks with the carrot. Just keep the moisture levels in check.
• Change the nuts: Pecans are classic, but chopped hazelnuts or pistachios add a fun twist. Toast them first for depth.
• Tuck in a surprise: Want a swirl? Drop a thick line of cream cheese mixture into the batter before baking and run a knife through once. Hello, built-in frosting.
• Go tropical: Add coconut flakes and up the pineapple just a touch. Suddenly you’ve got a summer cake.

Whatever your spin, don’t skip the structure: always use a bundt pan with nonstick spray, tap your batter into the bundt pan, and remember—the more you add, the more attention you need to give to bake time.

Some bundt cakes collapse under the weight of creativity. This one doesn’t. It’s flexible but never falls apart.

Just remember: If you’re changing things, test it on a smaller batch. That way you don’t end up wondering how the cake would have turned out if you hadn’t added those raisins.

From Oven to Table: Serving the Perfect Carrot Bundt Cake

The bake’s done, the kitchen smells like cinnamon and brown sugar, and now comes the real test: getting the cake from pan to plate without drama. But don’t worry—if you followed the steps, this carrot bundt cake is about to shine.

Let the cake cool in the pan.
We’ve said it, and we’ll say it again—don’t rush. Giving the cake time in the pa helps it firm up and release cleanly. Then, invert onto a wire rack and let the cake cool fully. Frosting warm cake? That’s how glazes melt and slide off. Patience = beauty.

Pour, don’t spread.
When the cream cheese glaze is ready—thick but pourable—drizzle it slowly over the top of the cake. Let gravity handle the frost. You’re not decorating a wedding cake; you’re letting this one be its gorgeously imperfect self.

Dress it up, or don’t.
Want to add a sprinkle of chopped pecans? Go for it. A dusting of cinnamon? Lovely. Or leave it alone—because this cake with cream cheese is more than enough on its own.

Serving tips:

• For clean slices, use a serrated knife and wipe between cuts.
• Room temp is best for texture and taste—chill to store, but cover the cake in an airtight container and let it warm before serving again. Get extra tips on longevity in our guide to how to keep pound cakes moist.
• Leftovers? This cake freezes beautifully. Just skip the glaze and add it after thawing.

From first pour to final slice, this is a bundt cake with cream cheese that doesn’t need bells or whistles. It just needs a fork. Or maybe just fingers. No judgment here.

Want to try another classic Southern dessert? Don’t miss our Amish Applesauce Cake—ultra-moist and warmly spiced, just like this one.

The Ultimate Carrot Cake Recipe Card

Moist Carrot Bundt Cake Recipe : Easy, Pineapple-Rich One Bowl

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 45 minutes

Total Time: 1 hour 55 minutes

This carrot bundt cake is ultra-moist, spiced to perfection, and finished with a luscious cream cheese glaze that drips into every crevice. Made with finely shredded carrots, crushed pineapple, and sour cream, it’s a one-bowl wonder that never fails.

Print

Ingredients

For the Cake:

• 2 cups finely shredded carrots
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ¼ tsp nutmeg (optional)
• ¾ cup light brown sugar
• ¾ cup neutral oil (like canola or sunflower)
• 2 large eggs (room temp)
• ½ cup sour cream (room temp)
• ¼ cup blended canned pineapple (well-drained)
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

For the Glaze:

• 4 oz cream cheese (softened)
• 2 tbsp melted unsalted butter
• 1 cup powdered sugar (sifted)
• 1 tsp vanilla extract
• 1–2 tbsp milk (to thin, if needed)

Instructions

Preheat oven to 350°F (180°C). Generously grease a 12-cup bundt pan with nonstick spray or release paste.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix wet ingredients: In a large bowl, whisk together brown sugar, eggs, oil, sour cream, pineapple, and vanilla until smooth.

Combine: Fold dry ingredients into the wet until just combined. Add shredded carrots and optional nuts; fold gently.

Bake: Pour into prepared bundt pan, tap to release air bubbles. Bake 45–50 minutes, or until a toothpick comes out with moist crumbs.

Cool: Let the cake cool in the pan for 45 minutes, then invert onto a wire rack to cool completely.

Make glaze: Beat cream cheese with melted butter and vanilla. Add powdered sugar gradually until smooth. Thin with milk if needed.

Frost: Pour glaze over cooled cake, letting it drip naturally.

Notes

Don’t overmix the batter—this helps keep the crumb tender.

Let the cake cool fully before adding glaze.

Store covered at room temp for up to 3 days or refrigerate for up to 1 week.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 495Total Fat: 28gSaturated Fat: 5gTrans Fat: 0.2gUnsaturated Fat: 20gCholesterol: 51mgSodium: 296mgCarbohydrates: 58gNet Carbohydrates: 56gFiber: 2gSugar: 54gSugar Alcohols: 0gProtein: 6g

Nutrition information is an estimate and will vary based on exact ingredients used.

Why This Carrot Bundt Cake Beats the Classics (And Big-Name Recipes)

Big names like Martha Stewart and Pioneer Woman have their own takes on carrot cake. But here’s why this version stands out:

• Moisture that lasts – Some classic recipes rely on butter or skip pineapple altogether. This one uses oil, sour cream, and crushed pineapple for a cake that stays soft for days.
• Less fuss, more flavor – No fancy mixer or complex steps required. It’s a one-bowl batter that bakes like a dream and never dries out.
• Perfect for the bundt shape – Unlike layer cake recipes retrofitted into Bundt pans (which often crumble or stick), this one was designed with ridges and curves in mind.
• Built-in upgrades – You get flavor twists, a cake mix shortcut, gluten-free & vegan options, and that silky glaze, all in one place.

The result? A cake that feels homey, looks impressive, and tastes like you’ve been baking for decades.
And best of all? You don’t need a celebrity kitchen to pull it off.

Carrot Bundt Cake FAQs

Nutrition Breakdown (Per Slice)

Let’s be honest—this is a cake, not a salad. But it’s made with real ingredients, and thanks to carrots, pecans, and a thoughtfully balanced cream cheese frosting, there’s some goodness in there too.

Here’s a ballpark nutritional breakdown for one slice of carrot bundt cake (based on 12 servings):

• Calories: ~495
• Fat: 28g
• Saturated Fat: 5g
• Carbs: 58g
• Sugar: 54g
• Protein: 6g
• Cholesterol: 51mg
• Fiber: 2g
• Sodium: 296mg
• Vitamin A: 3880 IU
• Calcium: 115mg
• Iron: 1mg
• Potassium: 230mg
• Trans Fat: ~0.2g

Keep in mind, values shift depending on your cream cheese, sugar, and nut choices. Want to lighten it up? Use a thinner glaze or go glaze-free (but honestly, that cake without cream cheese hits differently, and not in a good way).

Freeze leftover slices if needed, just skip the glaze before freezing, and frost after reheating.

Final Thoughts on the Perfect Carrot Cake with Cream Cheese Frosting

Some bakes are just bakes. This one’s more than that.

This cake isn’t trying to win awards or go viral, it’s here for the quiet wins. For the pause after the first bite. For the “you made this?” moment from someone who usually skips dessert. It’s a carrot cake that doesn’t need layers to feel special, or piped borders to feel finished.

You made a cake with cream cheese glaze that floods every ridge. A carrot bundt cake with cream that doesn’t just look good, it tastes like something you’d want again. And again.

Whether you’re here because you grew up eating classic carrot cake, or you’re still hunting for your first successful bake, this carrot cake recipe meets you where you are, and then quietly blows past your expectations.

Save it. Print it. Frost it. And when the last slice disappears faster than expected? Well… that’s just proof you nailed it.

Once you’ve mastered this one, why not test your skills with a bundt cake that’s a little more tropical? Our Mexican Sweet Corn Cake adds a buttery twist with every bite.

More Cake Recipes You’ll Love

If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:

• Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
• Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
• Bake a gluten-free Fluffy Cloud Cake that’s soft as air
• Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake

Explore more sweet ideas and let your next cake adventure begin!

More Bundt Cakes in the Collection

• Lemon Glazed Bundt Cake – Bright, citrusy, and draped in sweet lemon glaze.
• Million Dollar Pound Cake – Rich, buttery Southern classic with no baking powder.
• Chocolate Fudge Bundt Cake – Deep cocoa flavor with a tender, melt-in-your-mouth crumb.