Name: Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 375 g cream cheese (room temperature); 225 g powdered sugar; 1 tablespoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons milk (to thin out the frosting); pecans (crushed, for topping); 140 g golden raisins; 300 g all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 3 large eggs (room temperature); 150 g light-tasting oil (e.g. canola oil, avocado oil, etc.); 300 g brown sugar; 125 g greek yogurt (room temperature); 1 teaspoon vanilla extract; 300 g carrots (peeled & finely shredded, about 3 medium carrots)

If you have a soft spot for warm spices, nostalgic flavors, and a little bit of indulgence all wrapped up in one gorgeous dessert, the Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe is going to be your new favorite. This cake boasts tender, moist layers loaded with shredded carrots and golden raisins, gently spiced with cinnamon, ginger, and nutmeg, then topped with a luxuriously creamy cream cheese frosting studded with crunchy pecans. It’s the perfect celebration of comfort and elegance, ideal for cozy family gatherings or whenever you crave a slice of homemade happiness.

Ingredients You’ll Need

The first image shows a clear glass bowl on a white marbled surface with a checkered beige cloth underneath. Inside the bowl are various ingredients including three intact yellow egg yolks, a layer of white cream or yogurt on the left side, dark brown lumps, and light brown sugar or brown sugar mixture spread throughout. In the background, there are three white pots with small decorative carrot and bunny figures. The second image shows a woman's hand holding a white electric mixer inside the same clear glass bowl with the ingredients now partially mixed into a smooth light brown batter. The same pots and decorations are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Creating the Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe is surprisingly simple thanks to a list of straightforward ingredients. Each plays an important role—from the rich cream cheese and wholesome carrots to the warming spices that bring the cake to life.

Cream cheese (375 g, room temperature): The star of the frosting, lending a rich and creamy texture that perfectly balances the cake’s sweetness.
Powdered sugar (225 g): Used in the frosting to create a smooth, melt-in-your-mouth finish with just the right level of sweetness.
Vanilla extract (1 tablespoon + 1 teaspoon): Adds depth and aroma to both cake batter and frosting for a round, inviting flavor profile.
Salt (1/4 teaspoon + 1/2 teaspoon): Enhances all the flavors, making each bite more vibrant and well-rounded.
Milk (2 tablespoons): Thins the frosting just enough to allow it to drizzle beautifully over the cake’s surface.
Crushed pecans: Adds a delightful crunch and nutty contrast to the creamy frosting topping.
Golden raisins (140 g): Soaked until plump, they provide bursts of chewy sweetness throughout the cake.
All-purpose flour (300 g): The foundation of the cake’s tender crumb.
Baking powder (2 teaspoons) & baking soda (1 teaspoon): Leavening agents that ensure your cake rises perfectly and stays fluffy.
Ground cinnamon (1 1/2 teaspoons), ginger (1 teaspoon), nutmeg (1/4 teaspoon), cloves (1/4 teaspoon): These warm spices make every forkful feel like a comforting hug.
Large eggs (3, room temperature): Bind the ingredients and add richness.
Light-tasting oil (150 g): Keeps the cake moist without overpowering the delicate flavors.
Brown sugar (300 g): Brings a deep caramel sweetness that complements the spices and carrots beautifully.
Greek yogurt (125 g, room temperature): Adds tangy moisture to the batter, making the crumb incredibly tender and soft.
Carrots (300 g, peeled & finely shredded): The heart of the cake, contributing natural sweetness, moisture, and its classic orange hue.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe

Step 1: Prepare the Cream Cheese Filling

Start by combining the cream cheese, powdered sugar, vanilla extract, and salt in a medium bowl. Using an electric hand mixer, beat everything until smooth and creamy. This luscious cream cheese mixture forms the centerpiece of the cake’s filling and frosting, giving it that signature tangy sweetness that’s so hard to resist. Set it aside while you prepare the cake batter.

Step 2: Prep Your Pan and Soak Raisins

Preheat your oven to 350°F and grease a 10-cup bundt pan thoroughly, making sure to cover all edges and crevices with softened butter. Lightly dust the greased pan with flour, tapping out any excess to ensure your cake releases effortlessly after baking. Meanwhile, soak the golden raisins in a small bowl of water to plump them up and add a juicy, chewy texture within the cake.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the flour, baking powder, baking soda, salt, and all the warm spices—cinnamon, ginger, nutmeg, and cloves. These spices are what transform the cake from ordinary to extraordinary, creating that recognizable carrot cake aroma and flavor that makes it such a beloved treat.

Step 4: Mix the Wet Ingredients

Whisk together eggs, oil, brown sugar, Greek yogurt, and vanilla extract in a large bowl using your hand mixer on low speed. This mixture forms the moist, tender base of the cake, balancing sweetness and moisture perfectly. Make sure everything is combined smoothly, leaving no lumps of sugar behind.

Step 5: Bring It All Together

Gently pour the dry mixture into the wet ingredients, stirring just until combined—overmixing can toughen the cake’s crumb. Next, fold in the drained golden raisins and the finely shredded carrots. These add natural sweetness, texture, and tons of character to every bite.

Step 6: Layer the Batter and Cream Cheese Filling

Using a cookie scoop or spoon, fill the bottom of your prepared bundt pan with about a third of the carrot cake batter. Then, pipe about two-thirds of the cream cheese filling over the batter in a thick, even layer. Spread the filling gently with an offset spatula. Finally, cover with the remaining carrot cake batter, smoothing the top to seal in all the goodness.

Step 7: Bake and Cool

Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 30 minutes before carefully inverting it onto a wire rack. Let it cool completely before moving on to the frosting step—patience here means the frosting won’t melt and will hold its beautiful shape.

Step 8: Frost and Top with Pecans

To finish the frosting, thin out your reserved cream cheese mixture by adding milk one tablespoon at a time, mixing until it reaches a consistency that drips slowly off a spoon. Transfer the frosting to a piping bag, then adorn your cooled cake with a generous layer. Tap the cake gently so the frosting drips down the sides gracefully, then sprinkle the top with crushed pecans for an irresistible crunch and nutty accent.

How to Serve Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe

The image shows a bundt cake sitting on a white plate with a scalloped edge, placed on a white marbled surface. The cake is brown and ring-shaped with a smooth, slightly shiny texture. On the first part, thick white frosting is being piped in an even, ridged pattern around the top edge of the cake, forming a clear, round border. In the second part, the cake is covered by creamy white frosting that drips softly down the sides, creating uneven and natural drips. A woman's hand is sprinkling small brown crumbs evenly on top of the frosting near the center hole of the cake. In the background, out of focus, are small decorative carrot figures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe even more stunning, consider adding a few extra garnishes. Whole or halved pecans around the base or on top provide a rustic, appealing look. A light dusting of cinnamon or a drizzle of honey can also enhance the sweetness and aroma, giving your presentation a delicate finishing touch.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or chai tea, enhancing the cake’s warm spices. For a refreshing contrast, serve slices alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream. Fresh fruit, like juicy orange segments or tangy berries, complements the richness perfectly and adds a pop of color to your dessert plate.

Creative Ways to Present

For a festive occasion, slice the Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe into elegant wedges and stack them with a few sprigs of fresh mint or edible flowers on a serving platter. Alternatively, you could use the cream cheese frosting as a dip: cut smaller cake cubes and serve them with a side of the frosting in a bowl for guests to drizzle or dip.

Make Ahead and Storage

Storing Leftovers

Your carrot bundt cake will stay fresh for up to four days stored in an airtight container in the refrigerator. Keep it covered to avoid it drying out and to preserve the luscious cream cheese frosting’s texture.

Freezing

You can freeze the cake either baked and unfrosted or fully assembled. Wrap the cake tightly in plastic wrap and then a layer of foil before freezing. When you’re ready, thaw overnight in the fridge. For frosted cakes, a gentle thaw prevents the frosting from sweating and keeps it looking just right.

Reheating

While carrot cake is delicious chilled, a quick warm-up in the microwave (about 15-20 seconds per slice) can soften the cake and enhance its aromatic spices. Avoid reheating too long, as this can cause the frosting to melt excessively.

FAQs

Can I use walnuts instead of pecans?

Absolutely! Walnuts make an excellent substitute if you prefer a slightly different nutty crunch. Just toast them lightly before topping your cake for extra flavor.

Is it necessary to soak the raisins?

Soaking raisins plumps them and prevents them from drawing moisture out of the cake during baking, helping with texture and juiciness. It’s a small step that makes a big difference.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum, you can make a gluten-free version without sacrificing much texture or flavor.

How do I avoid the cake sticking to the bundt pan?

Properly greasing and flouring the bundt pan is key. Make sure to coat every nook and cranny generously with butter, then dust with flour, tapping out any excess before pouring in the batter.

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt works fine, though Greek yogurt provides a thicker texture and tangier flavor that helps keep the cake moist and tender. If substituting, consider straining the regular yogurt to thicken it.

Final Thoughts

There’s something truly special about the Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe that makes it stand out from your average dessert. Every forkful bursts with warmth from the spices, moistness from the carrots, and enough richness from the frosting and nuts to satisfy any sweet tooth. Whether it’s a holiday centerpiece, a gift for friends, or a sweet weekend bake, this cake promises smiles, comfort, and a memorable homemade treat. So go ahead, gather your ingredients, and give it a try—you’ll be glad you did!