Easy bundt carrot cake with cream cheese frosting

Why you’ll love this recipe

• Moist for days – Vegetable oil, brown sugar, and maple syrup keep the crumb tender, even on day two or three.
• Big cozy flavor – Cinnamon, nutmeg, brown sugar, and maple give this cake a warm, spiced flavor that fits fall, winter, and Easter perfectly.
• No mixer needed for the batter – A whisk and a bowl are enough to bring it together. You only need a spoon or spatula for folding in the carrots and nuts.
• Bundt pan beauty with minimal effort – Bake, flip, drizzle on the cream cheese frosting, then sprinkle with nuts. It looks like you worked much harder than you did.
• Make ahead friendly – You can bake it a day ahead, keep it covered, then frost before serving, or frost the same day and let the flavors meld overnight.

Ingredients

For the carrot cake

• 2 cups all-purpose flour (about 240 g)
• 1 cup packed brown sugar (about 200 g)
• ½ cup pure maple syrup (about 120 ml)
• 1 teaspoon baking powder (about 4 g)
• 1 teaspoon baking soda (about 5 g)
• 1 tablespoon ground cinnamon (about 8 g)
• ½ teaspoon ground nutmeg (about 1 g)
• ½ teaspoon salt (about 3 g)
• 1 cup vegetable oil (about 240 ml)
• 4 large eggs
• 1 teaspoon vanilla extract (about 5 ml)
• 1½ cups grated carrots, about 2 to 3 medium carrots (about 150 g)
• ½ cup chopped walnuts or pecans, plus extra for sprinkling (about 60 g)

For the cream cheese frosting

• 1 tub (8 oz) Betty Crocker Cream Cheese Frosting (about 225 g), or similar store bought cream cheese frosting

Step by step: how to make this bundt carrot cake

0. Before you start:

• Bring the eggs out of the fridge 10 to 15 minutes in advance so they are not ice cold.

• Grate the carrots on the small or medium side of a box grater so they soften nicely as they bake.

1. Prepare the bundt pan and oven

• Preheat your oven to 350°F (175°C).
• Grease a 10 inch bundt pan very thoroughly, getting into every ridge, then dust it lightly with flour and tap out the excess. A baking spray that contains flour also works well.

2. Mix the dry ingredients

In a large mixing bowl, whisk together:

• Flour
• Brown sugar
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Salt

Use your fingers or the back of a spoon to break up any brown sugar lumps first. Then whisk for 20 to 30 seconds so the leaveners and spices are evenly distributed through the flour.

3. Mix the wet ingredients

In a separate medium bowl, whisk together:

• Vegetable oil
• Maple syrup
• Eggs
• Vanilla extract

Whisk until the mixture looks smooth and slightly lighter in color. This helps the cake rise evenly and gives a nice texture.

If your eggs were very cold, you can warm them quickly by placing them in a bowl of warm water for about 5 minutes before cracking.

4. Bring the batter together

Pour the wet mixture into the dry ingredients in two or three additions, gently stirring with a spatula or wooden spoon after each addition.

Stop mixing as soon as the flour streaks disappear. A few small lumps are fine – overmixing can make the cake dense.

Scrape down the sides and the bottom of the bowl once.

5. Add carrots and nuts

Fold in:

• the grated carrots

• the chopped walnuts or pecans

If the carrots look very wet, you can gently blot them with a paper towel so the batter does not become too loose.

For extra flavor, lightly toast the nuts in a dry pan over medium heat for a few minutes, just until fragrant, then let them cool before chopping.

Fold gently so you keep some air in the batter.

6. Fill the bundt pan

Spoon the batter evenly into the prepared bundt pan instead of dumping it in one spot. This helps avoid big air pockets.

Tap the pan firmly on the counter two or three times to release hidden air bubbles.

Smooth the top with a spatula.

7. Bake

Bake at 350°F (175°C) for 50 to 60 minutes, or until done.

Begin checking around 45 to 50 minutes because ovens vary. To test:

• Insert a long skewer or toothpick into the thickest part of the cake. It should come out with a few moist crumbs, but no wet batter.
• If you use an instant read thermometer, the center should be around 96 to 98°C.

If the top is browning too quickly toward the end, you can tent the pan loosely with a piece of foil.

8. Cool and unmold

Let the cake cool in the pan for 15 to 20 minutes on a wire rack. This helps it set enough to release cleanly.

Before flipping:

• Run a thin knife or small offset spatula around the center tube and the outer edge.
• Place a wire rack on top of the pan, hold both together firmly, and flip in one confident motion.
• Gently lift the pan away. If it feels stuck, give the pan a few gentle taps before lifting again.

Let the cake cool completely on the rack. Frosting a warm cake will make the frosting melt and slide off.

9. Frost and decorate

Once the cake is completely cool, transfer it to a serving plate.

Scoop the tub of cream cheese frosting into a bowl.

• Stir it with a spoon or spatula until it looks smooth and spreadable.
• If it feels very thick, add 1 to 2 teaspoons of milk or cream (5 to 10 ml) and stir again to make it easier to drizzle.

Spoon the frosting over the top of the bundt cake, letting it slowly run down the ridges. You can encourage it along with the back of a spoon.

While the frosting is still soft, sprinkle extra chopped walnuts or pecans over the top so they stick.

Storage and freezing

• Room temperature: Keep the frosted cake covered at cool room temperature for up to 2 days. If your kitchen is very warm, move it to the fridge after the first day.
• Refrigerator: Store covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving for the best texture.
• Freezer: Wrap individual slices tightly in plastic, then in a freezer bag or container. Freeze for up to 2 months. Thaw at room temperature before enjoying.

This is one of those cakes that often tastes even better the next day, as the spices, maple, and brown sugar have more time to mingle.

Serving ideas

This cake is lovely:

• Slightly chilled, with the frosting set and the flavors melded
• At room temperature, cut into generous slices and served with coffee or tea
• As a centerpiece dessert for Easter, Thanksgiving, Christmas, or a cozy weekend dinner
• As a make ahead dessert for a potluck or family gathering
• As a cozy weekend bake to slice and enjoy over a few days

You can dust the plate with a bit of cinnamon or add a few extra nuts around the base for a simple but pretty presentation.