Moist Carrot Bundt Cake with Cream Cheese Frosting — The Ultimate Carrot Cake Recipe to Bake, Frost, and Love

One Cake. Endless Cravings.

Some cake recipes feel like a warm memory in the making—this is one of them. It’s a moist carrot bundt cake, but not the kind you whisper about at church potlucks. This is the kind of carrot cake that brings silence after the first bite, followed by, “Wait—did you frost this with cream cheese frosting?”

Yes. And no.

Technically, it’s a pour-over cream cheese glaze, but let’s not split hairs. It frosts the cake perfectly—dripping down the sides of the bundt cake with cream cheese elegance, and locking in that tender, spiced center that makes this the cake with cream cheese you’ll start craving out of nowhere.

This carrot bundt cake pulls its moisture from the right places: finely shredded carrots, crushed pineapple, a touch of sour cream, and just the right ratio of baking soda to baking powder. And the result? A moist carrot miracle you can serve at brunch or build a holiday around. Whether you’re here for the nostalgia of a classic carrot cake, the thrill of finding your forever carrot cake recipe, or because someone whispered “divorce cake” and you got curious—welcome.

We’re going step by step. One bundt pan, one cake batter, one unforgettable frost at a time.

The Cake That Changed Everything: Why You’ll Love This Carrot Bundt Cake

There are cake recipes you make once—and then there’s this carrot bundt cake. The one that keeps finding its way back to your kitchen. The one you bring to birthdays, brunches, or just because it’s Thursday and you needed something to frost. What sets it apart? It’s not flashy. It’s familiar—but elevated.

First, there’s the carrot. You’ll use two full cups of shredded carrots, which sounds like a lot—until you realize they melt into the cake batter and give it that natural, earthy sweetness you can’t fake. Then there’s the pineapple. Not chunks. Blended. A spoonful of crushed pineapple gives this cake subtle tang and insane moisture—especially when teamed with sour cream and oil. Those three? Game changers.

And then… the spices. You’re not just tossing in some cinnamon and calling it a day. You’re building warmth—nutmeg, ginger, even a whisper of clove—that makes the entire kitchen smell like autumn just moved in, regardless of the season.

But the magic is in the method. This isn’t a finicky layer cake that demands perfection. It’s the kind of moist carrot cake you fold together in one large bowl, pour confidently into your prepared bundt pan, and bake until a cake tester inserted comes out with moist crumbs. No stress. No drama. Just a really, really good cake.

You’ll love this recipe if:

• You want a no-fail, always-moist carrot cake
• You’re tired of dry bundt cakes that just sit there
• You believe in the power of cream cheese (and you’re right to)

This is the carrot cake recipe that turns doubters into fans. A recipe that belongs in the “cake recipes I actually trust” folder. And once you frost it with that silky cream cheese frosting? You’re not going back.

Carrot Power: What Makes This the Best Carrot Cake Recipe Online

You’d think carrot would be the most boring part of a cake—but not here. This carrot bundt cake proves that when done right, carrot isn’t filler. It’s the star.

We’re not just grating a few bits for show. We’re loading the batter with finely shredded carrots—moisture-rich, earthy, naturally sweet. When they bake into the soft structure built by flour, baking powder, and baking soda, the result is a moist carrot cake with an actual soul.

Then comes the flavor twist: crushed pineapple. It’s the “wait, what is that?” moment in every bite. Add in a scoop of sour cream and a good pour of neutral oil, and now you’ve built a cake that stays tender for days. Even the cream cheese doesn’t outshine it—it simply supports it, frosting the top of the carrot cake in that perfect tangy balance.

So why do people call this the best carrot bundt cake recipe ever?

Because it’s:

• Foolproof (seriously, no stand mixer needed—just a whisk and a large bowl)
• Balanced in sweetness and spice
• Adaptable—want to use a 10-cup bundt pan? You can. Want to double it? Go for it.

And let’s be honest: It’s a cake that works with the pan, not against it. A lot of bundt cakes look great, but fall short on flavor or texture. This one delivers both—and then some. Even without glaze, the crumb is soft. But once you pour that cream cheese frosting? Game over.

If you’re searching for a simple carrot bundt cake recipe that’s reliable but never boring—this is it. From the first mix to the final frost, this carrot cake earns its spot.

The Carrot Bundt Cake Recipe Everyone’s Obsessed With

This isn’t hype—it’s just a cake that happens to check every box. Flavor? Deep and spiced. Texture? Dense, but not heavy. Moist? Always. And that cream cheese glaze sliding down the sides of the bundt cake with cream cheese? It seals the deal.

The method is simple. You’ll whisk together your wet base—soft brown sugar, eggs, oil, sour cream, and blended canned pineapple—in a large bowl until light and emulsified. Add your sifted dry ingredients: flour, baking soda, baking powder, salt, cinnamon. Fold gently. Then come the stars: two cups of shredded carrots, and your pick of pecans, walnuts, or both. One final fold, and the carrot cake batter is ready.

Pour the batter into the prepared bundt pan. Tap lightly on the counter to settle it—this helps the cake come out clean after baking. Then bake at 180°C (350°F) for about 45–50 minutes, or until a toothpick inserted into the cake comes out with just a few moist crumbs.

Let the cake cool in the pan for 45 minutes before inverting onto a wire rack to cool completely. That step matters—it helps the moist carrot bundt cake hold its shape.

Now, the frost. Beat the cream cheese on low speed, add melted butter, vanilla, and sifted powdered sugar. Pour the thick glaze slowly onto the cake, letting it drip naturally along the sides of the cake.

The result? A moist carrot cake with all the flavor of a layer cake, none of the fuss, and a visual that guarantees it gets eaten first at every gathering.

This is the carrot bundt cake recipe from scratch people keep making—and sharing. Once you taste it, you’ll know why.

Time-Tested Carrot Cake Tips for Beginners and Bakers Alike

Let’s be real: baking a cake—even a forgiving one like this carrot bundt cake—still has its quirks. But once you learn the rhythm, it’s hard to mess up. Here’s how to make sure your moist carrot cake comes out perfect every time.

1. Start at room temperature.
Bring your eggs, sour cream, and especially your cream cheese to room temperature before mixing. Cold ingredients don’t blend well and can mess with the batter texture.

2. Don’t overmix. Ever.
Once you combine your wet and dry ingredients, fold gently. Overmixing activates the gluten in the flour, which can lead to a tough cake. You want your carrot cake batter smooth but not whipped to death.

3. Grease your bundt pan like you mean it.
The bundt pan can be beautiful—or brutal. Use baking spray with flour or a homemade release mix, and get into all the grooves. That’s the only way to guarantee the cake comes out clean.

4. Let it cool. All the way.
Resist the urge to rush. Let the cake cool in the pan first (about 45 minutes), then flip onto a wire rack to cool completely. Pouring glaze too early can melt it off or turn it runny.

5. Use quality spices.
Don’t use that cinnamon you’ve had since 2008. Fresh spice makes a difference in a carrot-forward cake. If you like a bold flavor, toss in a pinch of nutmeg or ginger.

6. Tap the batter.
Before baking, give your filled bundt pan a light tap on the counter to release air bubbles. It’s a tiny trick that helps prevent the dome and ensures even baking.

Following these steps means your cake isn’t just baked—it’s built right. You’ll get that golden crust, tender center, and the kind of bite that makes people pause. And when they ask, “Did you really make this?”—you can just smile and frost another slice.

Classic Cake Recipes Reinvented: Our Take on the Carrot Legend

Some cake recipes stick around because they work. Others stick around because they’re tied to memories—Sunday dinners, birthdays, potlucks where someone swore the carrot cake was store-bought (but it wasn’t). This one does both.

We started with the bones of a classic carrot cake—rich with carrot, spiced just right, and always topped with cream cheese frosting. But the twist came in the details. We pulled back on the sugar, added a bit more sour cream, swapped chunks of pineapple for a blended version, and leaned into the softness that makes a moist carrot bundt cake stand out from all those crumbly imitators.

That’s how we landed here: a carrot bundt cake that respects tradition but isn’t trapped by it. It’s made in one large bowl, poured into a prepared bundt pan, and baked into a deep golden color that signals you’re on the right track. When a cake tester inserted comes out just shy of clean? That’s the moment. That’s when you pull it.

And instead of a thick, piped frosting, we let a cream cheese glaze do the work—softly pooling at the top of the cake, creeping down the sides like it knows exactly where to go.

In a world full of over-complicated, underwhelming bakes, this is the carrot cake recipe that just gets it. You don’t have to decorate it. You don’t have to stack it. Just bake, glaze, and serve.

This is what a perfect carrot dessert looks like when it’s stripped down to its best parts. And honestly? We like it better that way.

Why You’ll Love This Recipe: Texture, Taste & a Hint of Tradition

You know that feeling when a cake surprises you—not because it’s wild or weird, but because it just gets everything right? That’s what this carrot bundt cake does. It’s not flashy. It’s just… better.

From the first slice, you’ll notice the texture. It’s soft but structured. Moist (like, truly moist) without being greasy. The carrot does a lot of the work—especially when you use freshly shredded carrots. They melt into the batter, giving it an earthy sweetness that’s balanced out by a hint of spice and a quiet tang from the pineapple and sour cream.

And then there’s the cream cheese. It doesn’t sit on top like a crown—it flows. The cream cheese glaze isn’t just decoration; it sinks slightly into the surface, clings to the curves of the bundt cake with cream cheese, and adds that cool contrast to every warm bite. If you’re someone who normally skips frosting, trust me—don’t skip this.

Here’s why people say they love this recipe:

• It tastes like a carrot cake from scratch, because it is.
• It holds up as a cake without cream cheese frosting—but is better with it.
• It feels like something passed down, even if it’s your first time making it.

Whether you’re new to carrot cake, or you’ve been let down by dry, dense versions in the past, this one is different. It’s the kind of bundt cake with cream cheese that doesn’t beg for attention—it earns it. Quietly. Confidently. Deliciously.

How to Make It Moist: Secrets for the Juiciest Carrot Cake Ever

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 this moist carrot cake its unique flavor profile.

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 moist carrot bundt cake will stay soft, springy, and irresistible—every. single. time.

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.

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 moist carrot bundt cake, done from scratch, with zero stress and max flavor.

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 moist carrot bundt cake about 45 minutes in the pan 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.
• 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.

The Ultimate Carrot Cake Recipe Recipe (From Scratch)

Moist Carrot Bundt Cake with Cream Cheese Glaze

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.

Frequently Asked Questions About Moist Carrot Bundt Cakes

What is the secret to moist Bundt cake?

Moisture starts with smart ingredients. This carrot bundt cake uses oil instead of butter, a bit of sour cream, and blended pineapple to lock in tenderness. Letting the cake cool in the pan, using room temperature ingredients, and not overmixing the batter also help ensure that perfect, moist carrot texture.

Why is it called divorce carrot cake?

It’s a nickname for carrot cake that’s so addictive, it’s supposedly started fights or “relationship complications.” Dramatic? Maybe. But if you’ve ever had this cake with cream cheese frosting, you know—it’s worth defending.

What is the secret ingredient in carrot cake?

Besides the obvious carrots, it’s the crushed pineapple. A spoon or two of blended canned pineapple adds unexpected sweetness and moisture, giving this carrot bundt cake its signature richness.

What makes a Bundt cake different from regular cake?

The bundt pan itself is the game-changer. Its shape allows heat to circulate more evenly, creating a golden crust and a super moist interior. Plus, it gives the cake that sculpted finish that just begs for a cream cheese glaze.

How do bakeries get their cakes so moist?

They follow the same principles you see here: fat (oil), moisture-retaining ingredients (sour cream, pineapple), and airtight storage. For extra points? Glazing the cake locks in moisture too—don’t skip the frost.

Can you use regular cake mix in a bundt pan?

You can, but you’ll never get this flavor from a box. That said, if you do go that route, be sure to grease your bundt pan with nonstick spray thoroughly, and adjust baking time for the denser shape.

What makes a cake more moist, oil or butter?

Oil. 100%. Butter adds flavor, but oil is unbeatable for keeping a carrot cake tender, especially after a day or two.

How do you keep a Bundt cake from doming?

Tap your batter into the bundt pan to release trapped air before baking. Also, bake on the center rack and avoid overmixing. A domed cake is often a sign of uneven heat or batter tension.

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 moist carrot bundt 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.

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!