There are few things in life that feel as comforting as a warm, spiced slice of homemade carrot cake. Add a Bundt pan into the mix, and suddenly, you’ve got a cake that’s fancy enough for a celebration but simple enough for an afternoon snack.

This Carrot Cinnamon Bundt Cake is moist, perfectly spiced, and drizzled with the easiest, creamiest frosting, because sometimes, we just need a shortcut that still tastes homemade. It’s packed with warm cinnamon, a hint of maple syrup, and crunchy pecans for a little texture.

Ingredients You’ll Need

For the Cake:

2 cups all-purpose flour
1 cup brown sugar, packed
½ cup pure maple syrup (yes, it’s worth it!)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 ½ cups grated carrots (about 2-3 medium carrots)
½ cup chopped walnuts or pecans (plus more for sprinkling)

For the Frosting:

1 package (8 oz) Betty Crocker Cream Cheese Frosting (because we’re keeping it real and easy!)

Ingredients for Carrot Cinnamon Bundt Cake

How to Make It:

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan because nothing ruins the joy of baking like a cake that won’t come out of the pan.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. If you feel like a baking pro, give it an extra sift for good measure.

3. Mix Wet Ingredients

In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract. Fun fact: maple syrup not only adds flavor but also keeps the cake extra moist.

4. Combine

Slowly add the wet ingredients to the dry ingredients, stirring until just combined. No overmixing!

5. Add Carrots and Nuts

Gently fold in the grated carrots and chopped nuts. This is the part where your kitchen starts smelling amazing.

6. Bake

Pour the batter into the Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Try not to open the oven every five minutes (even though it smells incredible)!

7. Cool Down

Let the cake cool in the pan for about 15-20 minutes before flipping it onto a wire rack. Give it time, it’s worth the wait!

8. Frost

Once completely cooled, spread that delicious cream cheese frosting over the top. Let it drizzle down the sides for that bakery-worthy look. Sprinkle with extra nuts if you’re feeling fancy.

9. Enjoy!

Slice it up and serve! Pairs perfectly with coffee, tea, or just a quiet moment to yourself.

Steps on how to make Carrot Cinnamon Bundt Cake

Variations to Try:

Raisin Lovers: Toss in ½ cup of raisins for extra sweetness.
Coconut Twist: Add ½ cup of shredded coconut for a tropical touch.
Zesty Upgrade: A bit of orange zest in the batter makes the flavors pop.
Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking flour.

FAQs:

Q: Can I make this ahead of time?
A: Absolutely! This cake actually tastes better the next day once the flavors have had time to meld. Just store it in an airtight container at room temp for up to two days or refrigerate for up to a week.

Q: Can I use a different pan?
A: If you don’t have a Bundt pan, you can use a 9×13-inch pan instead. Just keep an eye on the bake time (start checking around 35-40 minutes).

Q: What if I don’t have maple syrup?
A: Honey works as a substitute, or you can just add an extra ½ cup of brown sugar.

Q: Can I freeze this cake?
A: Yes! Wrap slices in plastic wrap and freeze for up to three months. Just thaw at room temp before eating.

This Carrot Cinnamon Bundt Cake is one of those recipes that feels like home, warm, comforting, and made with love (and just the right amount of effort). Whether you’re baking for a special occasion or just because, this cake is sure to bring a little extra joy to your day.