Name: Carrot Bundt Cake
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 375 g cream cheese, room temperature; 225 g powdered sugar; 1 tablespoon vanilla extract; ¼ teaspoon salt; 2 tablespoons milk (plus more as needed); Pecans, crushed, for topping; 140 g golden raisins; 300 g all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 3 large eggs, room temperature; 150 g light-tasting oil (e.g., canola, avocado, grapeseed); 300 g brown sugar; 125 g Greek yogurt, room temperature; 1 teaspoon vanilla extract; 300 g carrots, peeled and finely shredded (about 3 medium carrots)

This Carrot Bundt Cake is a warm, spiced dessert featuring soft and moist carrot cake with a rich ribbon of cream cheese filling baked right in. Topped with a smooth cream cheese frosting and a sprinkle of pecans, it’s a visually impressive and incredibly flavorful cake that brings comfort and elegance to any occasion.

Why You’ll Love This Recipe

Soft and moist texture: The combination of grated carrots, Greek yogurt, and oil ensures the cake stays incredibly plush and tender.
Cream cheese swirl and frosting: You get double the cream cheese flavor with a luscious ribbon baked into the center and a drippy frosting on top.
Perfectly spiced: With cinnamon, ginger, nutmeg, and cloves, the cake has a beautifully balanced, cozy flavor.
Eye-catching presentation: Baked in a bundt pan and drizzled with frosting, this cake looks as amazing as it tastes.
Easy to make: Despite its elegant appearance, this cake uses simple ingredients and straightforward steps.
Customizable: Add or omit raisins and pecans based on your preference without compromising the cake’s integrity.
Ideal for gatherings: It serves a crowd and is easy to slice and share, making it perfect for holidays, birthdays, or casual get-togethers.
Make-ahead friendly: The cake stores well in the fridge or freezer, making it easy to prepare in advance.
Great alternative to classic carrot cake: The bundt pan twist adds a new dimension to the beloved traditional dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream Cheese Filling & Frosting:
cream cheese, room temperature
powdered sugar
vanilla extract
salt
milk (to thin out for frosting)
pecans, crushed (for topping)

Carrot Cake Batter:
golden raisins
all-purpose flour
baking powder
baking soda
ground cinnamon
ground ginger
ground nutmeg
ground cloves
salt
eggs, room temperature
light-tasting oil (canola, avocado, etc.)
brown sugar
Greek yogurt, room temperature
vanilla extract
carrots, finely shredded (about 3 medium)

Directions

Prepare the cream cheese filling: In a medium bowl, use a hand mixer to beat the cream cheese, powdered sugar, vanilla, and salt until smooth and creamy. Set aside.
Preheat oven to 350°F. Grease a 10-cup bundt pan thoroughly with butter, then coat with flour. Shake out the excess.
Soak the raisins: In a small bowl, cover the golden raisins with water and let soak while preparing the batter.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Mix wet ingredients: In a large mixing bowl, use a hand mixer to combine the eggs, oil, brown sugar, yogurt, and vanilla extract until smooth.
Combine: Add the dry ingredients to the wet mixture and mix until just combined.
Add carrots and raisins: Drain the raisins and fold them into the batter along with the shredded carrots.
Layer the batter: Add about ⅓ of the batter to the prepared bundt pan.
Add cream cheese swirl: Pipe or spoon about ⅔ of the cream cheese mixture evenly over the batter. Smooth it into a layer.
Add remaining batter: Spoon the remaining carrot batter over the cream cheese layer.
Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 30 minutes.
Invert cake: While still warm, turn the cake out onto a wire rack. Cool completely.
Prepare the frosting: Thin the remaining cream cheese filling with 1–2 tablespoons of milk until it slowly drips off a spoon.
Frost the cake: Pipe or drizzle the cream cheese frosting over the cooled cake. Tap the plate to help it drip naturally.
Finish with pecans: Sprinkle with crushed pecans before serving.

Servings and timing

Servings: 10
Prep time: 55 minutes
Cook time: 50 minutes
Total time: 1 hour 45 minutes Carrot Bundt Cake

Variations

Nut-free version: Omit pecans for a completely nut-free cake.
No raisins: Simply leave them out or replace with chopped dates or dried pineapple.
Spiked raisins: Soak raisins in rum or pineapple juice for a unique twist.
Coconut touch: Add shredded coconut to the batter for extra flavor and texture.
Vegan option: Use plant-based cream cheese, flax eggs, and dairy-free yogurt.
Gluten-free option: Substitute a 1:1 gluten-free flour blend designed for baking.
Add-ins: Fold in chopped pineapple or crushed walnuts for classic carrot cake flair.
Spice it up: Add cardamom or orange zest for a fresh twist on the traditional spices.

Storage/Reheating

Store the carrot bundt cake covered in the fridge for up to 3 days. Use a cake container or an inverted large bowl. The cake can sit at room temperature for a few hours when serving.

To freeze, wrap individual slices in plastic wrap and foil, or store the whole cake in an airtight container. Freeze for up to 1 month. Thaw in the fridge overnight or on the counter for 2–3 hours.

To reheat, warm a slice in the microwave for 10–15 seconds or briefly in a toaster oven until slightly warmed through.

FAQs

Can I make this cake without the cream cheese filling?

Yes, you can skip the cream cheese swirl and just use the frosting on top, or even leave it off entirely for a simple spiced carrot bundt.

What kind of oil is best for this recipe?

Use a light-tasting oil such as canola, avocado, or grapeseed oil to avoid overpowering the flavor of the cake.

How finely should I grate the carrots?

Use a medium grater to finely shred the carrots. Avoid large chunks, as they won’t soften as nicely in the bake.

Can I use store-bought shredded carrots?

Freshly grated carrots are best for texture and moisture. Pre-shredded carrots tend to be drier and less flavorful.

Do I have to soak the raisins?

It’s highly recommended. Soaking plumps the raisins and prevents them from becoming chewy or dry in the baked cake.

How do I prevent the cake from sticking to the bundt pan?

Generously butter and flour every crevice of the pan. For intricate pans, consider using baking spray with flour included.

Can I use different spices?

Yes, you can adjust the spice blend to your liking. Cardamom, allspice, or even pumpkin pie spice are good additions.

Why is my frosting too thick or too runny?

Add milk one tablespoon at a time to the cream cheese mixture to reach your desired consistency. Go slow—it’s easy to over-thin.

Can I use regular raisins instead of golden?

Absolutely. Golden raisins are preferred here for their milder flavor and lighter color, but regular ones work just as well.

Is this cake suitable for kids?

Yes, it’s kid-friendly and contains no alcohol unless you choose to soak raisins in rum. It’s mildly sweet with a creamy finish.

Conclusion

This Carrot Bundt Cake is everything you love about classic carrot cake, elevated with a swirl of tangy cream cheese and a beautiful presentation that makes it party-ready. It’s easy to prepare, rich in flavor, and versatile enough to suit all tastes. Whether you serve it for Easter, birthdays, or just because, it’s bound to be a dessert favorite you’ll come back to time and time again

Carrot Bundt Cake