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Sweet, light, spicy and delicious carrot cake bundt cake with a cream cheese frosting!

Carrot cake bundt cake

After recently accidentally buying too many carrots and I had such an abundance that even my dog Thor wouldn’t be able to snack on before they went off. This meant carrot cake had to happen. 

I have several carrot cake related bakes on my blog, including my carrot cake traybake, and my carrot cake cheesecake, but I just couldn’t resist another bake. A bundt cake to be exact. Obviously. 

For the bundt tin itself, I used this bundt tin. It’s the Nordic Ware Stained Glass Bundt Tin! It’s a delicate pattern, but I personally love it for a bake like this! Nordic Ware have the BEST and only bundt tins I will ever use!


The recipe itself has been based off my carrot cake recipe that has been on my blog for several years now, just made into the gorgeous bundt shape! 

I love this recipe because it’s not too heavily spiced like other carrot cake recipes I have tried over the years, but it also has enough in so that it’s delicious and has a good flavour. 

Carrot cake

This particular time I used raisins in the cake, but I know a lot of people use raisins. The good thing is, they can easily just be left out! Often I do put walnuts in, and this time I didn’t, but they can be added in or taken out just as easily!


The particular spices I use are mixed spice, ginger and cinnamon, but this time I decided to add in a smidge of nutmeg as well. I realise its a little faffy to have four different spices in one cake, but they’re worth it! 

I tend to have endless amounts of ginger and cinnamon in my cupboard, but nutmeg is probably my least used. If you wanted to leave it out, then you easily could!

Sunflower oil

For the cake, when using the sunflower oil in place of butter, it helps you get such a good bake, and so moist! Yeah, I went and used that word… apologies. Either way, it’s delightful. 


The other part that helps a carrot cake stay ~moist~, is the actual carrot! Some people may still go ‘ewwww carrots in a cake?!’, but then TRUST ME when I say ignore the haters. Carrot cake is the best. 

You definitely feel healthier when you are baking and eating a carrot cake, as you put quite a bit of carrot in… so that is good, but you know… it’s still cake. And it is DELICIOUS. Honestly, it’s one of the BEST. Ever. Ever. Ever. 


Anyway! For decoration I wasn’t 100% sure on what to go for, as I wanted the cake to look cute! Cream Cheese Frosting seemed the ideal way to go, and oddly enough… an over done cream cheese frosting that’s slightly too runny is ideal for this!

If it’s too runny, it means it’ll fall down the side of the cake in a wonderful way! Mine was in the middle of too soft, and perfect, so it was perfect for this! Smooth, and the perfect taste for the carrot cake! 

Then, I used some pre-made carrot decorations as I had no time to make some myself, and also it would mean buying a lot of things for a very small amount. Sprinkle with a dust of spices, some chopped nuts if you fancy, and done!

Anyway… I hope you love this one as much as I do! Enjoy! x

Carrot Cake Bundt Cake!

Sweet, light, spicy and delicious carrot cake bundt cake with a cream cheese frosting!
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Category: Cake
Type: Bundt Cake
Keyword: Carrot
Prep Time: 20 minutes
Cook Time: 1 hour
Decorating Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 15 Pieces
Author: Jane's Patisserie


The Cake!

  • 225 ml sunflower oil
  • 4 large eggs
  • 275 g light brown sugar
  • 300 g grated carrots
  • 100 g raisins (optional)
  • Zest of 1 orange
  • 275 g self raising flour
  • 1.5 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg

Cream Cheese Frosting Glaze

  • 100 g unsalted butter (room temp)
  • 200 g full fat cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp mixed spice (optional)
  • 400 g icing sugar


  • Fondant carrots
  • Spices
  • Chopped nuts


  • Preheat your oven to 180C/160C Fan and prep your Bundt Tin! I use Nancy Birtwhistles lining paste.
  • Pour the sunflower oil & eggs into a large bowl and add the sugar – mix lightly and combine. 
  • Add the grated carrots, rasins, and orange zest and fold through to combine.
  • Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again – try not to over mix! 
  • Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
  • Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the bundt tin well enough!
  • With a stand mixer/electric whisk, beat the room temperature/softened butter for a couple of minutes so its really smooth. 
  • Fold through the the cream cheese so its combined, or beat on a low speed. Stir in the vanilla extract.
  • Gradually add in the icing sugar and mixed spice until its all combined – try not to beat too hard, you’ll want to do this bit by hand. I add usually about 400g, you want to add enough for it to be firm.
  • Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some fondant carrots (or chopped nuts such as walnuts and pecans) and then give it a sprinkle of icing sugar/spices!


  • I used THIS BUNDT TIN!
  • This recipe is based off of my carrot cake recipe with the frosting from my red velvet cake recipe!
  • I recommend using Nancy's Lining Paste for lining any bundt tins!
  • This cake should be stored in the fridge because of the cream cheese Frosting, and will last for three days! 
  • If your frosting is really loose, its probably because its been over beating. Gradually add in some more icing sugar by hand to thicken it up. 
  • The weight of the carrots in the recipe is already grated. Buy more (about 400g worth) to get the 300g of grated carrots. Make sure you peel them and chop the ends off!
  • The raisins are optional - you can easily switch to nuts instead! Or just leave both out. 


Find my other Recipes on my Recipes Page!

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J x

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  1. Rae on April 23, 2024 at 11:24 am

    Hi I’ve made this before and it’s fab. Is there a way to make it egg free?

  2. Chelsea on November 21, 2023 at 6:06 am

    What size is the Bundt tin you use , centimetres

  3. Jo Royston on August 15, 2023 at 1:32 pm

    This is my go to carrot cake recipe! Easy and delicious

    I needs to make lots of blondies, brownies, mini Victoria sandwich and mini chocolate cakes, rocky roads and millionaire slices, can any of these be made in advance a frozen? I assume blondies, brownies and cakes can, also what about Millionaire?

  4. Cara B on September 23, 2022 at 9:30 pm

    5 stars
    What a fabulous recipe (as you would expect – I’ve never had a JP recipe fail me yet!). I added dried cranberries instead of raisins as I had a load in the cupboard and thought they would make a nice flavour combination with the orange zest.
    Just a note for those looking for a slightly more affordable Bundt tin – I can highly recommend the PME Bundt tin which sells for around £10 and is absolutely brilliant. A lot of professional cake makers use PME tins and they are the best quality I’ve found at a great price. I’m sure the Nordic Ware are another level of amazing but slightly out of budget for me right now

  5. Carol on December 29, 2020 at 9:36 pm

    5 stars
    I love, love, love your recipes! They are all terrific.
    I have just bought a set of mini bundt tins, could I use this recipe to make 12 individual bundt cakes?

    • Jane's Patisserie on December 30, 2020 at 11:49 am

      It depends on the size of the mini bundt tins – but the recipe will work in them! x

  6. Reena Taglani on December 13, 2020 at 10:24 pm

    5 stars
    Made this yesterday and it came out delicious. Easy recipe to follow. I added raisins. With the frosting I literally only added around 100g of icing sugar (otherwise it is way to sweet for me) and although the frosting was a little loose it covered the cake well and tasted really good.

  7. Lisa on July 20, 2020 at 12:39 pm

    Hi could this recipe be used in a loaf tin same as the lemon drizzle or would the quantities be different?

    • Jane's Patisserie on July 20, 2020 at 2:10 pm

      Have a look at my carrot loaf cake recipe instead x

  8. Faye on September 20, 2019 at 10:25 pm

    Hi, would I be able to use this recipe to make cupcakes? Thankyou!

    • Jane's Patisserie on September 20, 2019 at 10:35 pm

      Have a look at my Carrot Cake Cupcakes!

  9. Jo A Murray on September 17, 2019 at 11:59 pm

    I need the US conversion of the ingredient measurement please. I am anxious to make this. Thank you in advance.

    • Jane's Patisserie on September 18, 2019 at 8:48 am

      There is an ‘ounces’ button you can press on the recipe to get the conversion, thanks!

  10. Josie on September 14, 2019 at 8:27 am

    Hi Jane, recipe looks delish, dying to try it. What size bundt tin did u use??

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