Carrot Cinnamon Bundt Cake

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Carrot Cinnamon Bundt Cake

Yield 10-12

Author Sweet Temptations

Prep time

20 Min

Bake Time

60 Min

Cool Time

20 Min

Total time

1 H & 40 M

This Carrot Cinnamon Bundt Cake is warm, cozy, and perfectly spiced with cinnamon and nutmeg, plus plenty of freshly grated carrots in every slice. Brown sugar and maple syrup keep it extra moist and give it a rich, caramel-like sweetness that feels made for fall (or anytime you’re craving comfort).

Baked in a bundt pan for a beautiful, bakery-style look, it’s finished with an easy cream cheese frosting drizzle and a sprinkle of chopped nuts for a little crunch. It’s the kind of simple, shareable cake that’s perfect for brunch, holidays, or an afternoon treat with coffee.

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Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• ½ cup pure maple syrup
• 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 1/2 cups grated carrots (about 2-3 medium carrots)
• ½ cup chopped walnuts or pecans ( and more for sprinkling )

For the Cream Cheese Frosting

• 1 package (8 oz) Betty Crocker Cream Cheese Frosting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients: In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Add Carrots and Mix-ins: Fold in the grated carrots and nuts until evenly distributed.
6. Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
9. Frost the Cake: Once the cake is completely cooled, spread the Betty Crocker Cream Cheese Frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.
10. Serve: Slice and enjoy your delicious Carrot Cake Bundt Cake!

Nutrition Facts

Calories

490

Fat

28 g

Sat. Fat

4 g

Carbs

55 g

Fiber

2 g

Net carbs

53 g

Sugar

32 g

Protein

6 g

Sodium

318 mg

Cholesterol

74 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Carrot Cinnamon Bundt Cake Recipe