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Cream Cheese and Carrot Bundt Cake

Taylor Kadlec
Perfect for spring, make a pan of this carrot bunt cake covered with a sweet cream cheese icing.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Baking


For the carrot bundt cake:

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups grated carrots

Cream Cheese Frosting:

  • Click the link above for the recipe.


  • Preheat oven to 350 degrees F.
  • Spray bundt pan generously with cooking spray.
  • In a large bowl, whisk together oil and sugars until well combined.
  • Add eggs, one at a time, whisking to completely combine after each addition.
  • Add vanilla extract and whisk to combine.
  • Add baking powder, baking soda, cinnamon, cloves, nutmeg, and salt and whisk to combine, then stir in flour with a spatula.
  • Fold in carrots.
  • Pour into prepared bundt pan.
  • Bake in preheated oven for 45-50 minutes, until golden on top and baked through.
  • Let cool in the pan for 10 minutes, and then turn cake out onto a wire rack and cool completely.
  • To make the frosting:
  • Beat cream cheese and butter with electric mixer until creamy.
  • Add powdered sugar slowly, beating well to combine.
  • Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.
  • Drizzle/spread over cooled cake.
  • Sprinkle with chopped pecans.
  • Slice and enjoy!