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This carrot bundt cake is an elevated twist on the classic carrot cake, made with freshly grated carrots, a hint of orange zest and juice, and topped with a simple vanilla-orange cream cheese glaze. It’s easy, elegant, and perfect for spring entertaining.

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If you’ve been here for a while, you know I love carrot cake. It’s my forever favorite—moist, gently spiced, and endlessly adaptable. Last weekend, I had friends over for a casual dinner party and decided to bring out my bundt pan, which honestly doesn’t get nearly enough love. There’s something so effortlessly elegant about a bundt cake. You barely need to decorate it—it already impresses.

This version has all the cozy charm of a traditional carrot cake, but with a bright, citrusy lift thanks to fresh orange zest and juice. It’s topped with a silky cream cheese glaze and a sprinkle of my homemade maple pecan granola (because why not add a little crunch?). It’s just chef’s kiss and perfect for Easter, spring brunches, or any time you want a showstopping dessert without a ton of fuss.

Why I Love This Carrot Bundt Cake Recipe

  • No mixer required – You can whip this up in a few bowls and a whisk.
  • Perfectly moist – Thanks to the oil and grated carrots, this cake stays soft and flavorful for DAYS!
  • Bright and fresh – Orange zest adds just the right amount of brightness to balance the rich cake.
  • Effortlessly beautiful – Bundt cakes have that “wow” factor without requiring layers or piping.

Ingredients (and What to Know)

  • Carrots: Freshly grated is a must! It adds moisture and natural sweetness. Avoid pre-shredded carrots—they tend to be dry.
  • Orange zest + juice: Adds brightness and depth. Grapefruit or lemon could be swapped for a twist.
  • Canola or vegetable oil: Keeps the cake tender and moist without the need for butter.
  • Vanilla extract: Use a high-quality vanilla for the best flavor. A little goes a long way.
  • Cream cheese: Essential for the glaze—adds tang and creaminess.

Substitutions & Variations

  • Gluten-free: Swap flour for a 1:1 gluten-free flour blend.
  • Add-ins: Fold in ½ cup chopped walnuts or raisins if you like.
  • Spiced version: Add 1 tsp cinnamon and ¼ tsp nutmeg for a warmer flavor profile.
  • Citrus swap: Lemon or grapefruit zest and juice also work beautifully.

How to Make This Carrot Bundt Cake

  1. Preheat oven to 350ºF. Grease and flour a 10- or 12-cup bundt pan.
  2. In a large bowl, whisk together sugar, eggs, oil, and vanilla until smooth.
  3. In a separate bowl, whisk together flour, baking soda, salt, and orange zest.
  4. Add the dry ingredients to the wet mixture and stir until just combined.
  5. Fold in the grated carrots.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 35-45 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

For the Cream Cheese Glaze

  1. In a bowl, whisk together softened cream cheese, powdered sugar, and orange juice until smooth.
  2. If needed, add a splash more juice or milk for a pourable consistency.
  3. Drizzle over the cooled cake and top with zest or granola.

Expert Tips for a Perfect Bundt Cake

Grease thoroughly: Use baking spray or brush your bundt pan with butter and dust with flour to prevent sticking.

Cool before glazing: Let the cake fully cool before adding the glaze, or it’ll slide right off.

Use room temperature ingredients: Especially eggs and cream cheese for the smoothest batter and glaze.

How to Store and Make Ahead

  • Store: Keep the glazed cake covered at room temperature for 2–3 days, or refrigerate for up to 5.
  • Make ahead: Bake the cake a day in advance and glaze just before serving.
  • Freeze: Freeze unglazed cake for up to 2 months. Thaw, then add glaze.

Other Carrot Desserts You’ll Love

FAQ

Absolutely! Lemon or grapefruit work beautifully in place of orange.

Yes! Use a 9×13 pan or divide between two 9-inch round pans. Adjust baking time accordingly.

It’s sweet, but balanced by the tangy glaze and citrus notes.

Final Thoughts

This carrot bundt cake is everything I love about spring baking: fresh, vibrant, and deeply comforting. It’s a crowd-pleaser that feels just a little fancy—without any extra stress in the kitchen.

If you’ve been looking for an excuse to break out your bundt pan, this is it. Serve it at your next brunch, dinner party, or just as a sweet weekend treat. You deserve it.

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Let me know in the comments if you bake this carrot bundt cake! And tag me, @may.eighty.five on Instagram so I can see your beautiful bundt creations.

Carrot Bundt Cake with Orange Cream Cheese Glaze

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This carrot bundt cake is everything I love about spring baking: fresh, vibrant, and deeply comforting. It’s a crowd-pleaser that feels just a little fancy—without any extra stress in the kitchen.

If you’ve been looking for an excuse to break out your bundt pan, this is it. Serve it at your next brunch, dinner party, or just as a sweet weekend treat. You deserve it.

Ingredients

For the Cake

  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canola or vegetable oil
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp orange zest
  • 3 cups grated carrots

For the Orange Cream Cheese Glaze

  • 2 tbsp cream cheese, softened
  • ¾ cup powdered sugar
  • 1 tbsp fresh orange juice

Instructions

  1. Preheat oven to 350ºF. Grease and flour a 10- or 12-cup bundt pan.
  2. In a large bowl, whisk together sugar, eggs, oil, and vanilla until smooth.
  3. In a separate bowl, combine flour, baking soda, salt, and orange zest.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Fold in grated carrots.
  6. Pour batter into the bundt pan and smooth the top.
  7. Bake for 45–55 minutes or until a toothpick comes out clean.
  8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze: whisk cream cheese, powdered sugar, and orange juice until smooth. Drizzle over cooled cake.

Notes

This carrot bundt cake is brightened with orange zest and topped with a tangy cream cheese glaze—perfect for spring brunches and special occasions!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 454mgCarbohydrates: 67gFiber: 2gSugar: 42gProtein: 6g
© Christopher

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