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Homemade & Cake Mix Carrot Cake Bundt Cake

Homemade and cake mix carrot cake bundt cake recipes are here! Best dessert with shredded carrots and a cream cheese filing that bakes in the oven to moist like Nothing Bundt Cakes style. Made from scratch or using our cake mix hack it is delicious either way.

Carrot Cake Bundt Cake

Bundt cake with carrots is a surprising treat. If you have never incorporated shredded vegetables into your batter it just makes it super moist and still stays sweet. An Old Fashioned Grandma dessert you likely had as a child but we have amped it up here. (affiliate links present)

Carrot Bundt Cake Recipe

We talk all about How Long to Bake a Bundt Cake here. You do NOT want it to dry out and even one minute longer than needed will do just that. The key is to check after the minimum baking time listed below because ovens will vary. Using a toothpick is fine but you want some moist crumbs attached, not baked until dry.

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If you do decide to make semi-homemade with boxed cake mix, we give you different things to add vs. what is listed on the box. Instead we transition this into a pudding cake, which means super duper tender with the addition of that box.

Nothing Bundt Cakes Carrot Bundtlet

Cake Mix Carrot Bundt Cake with Pineapple

If you want to make this a Bundt Cake with Cake Mix, no worries, we have instructions for that version below too. It takes just as long but with fewer ingredients. I mean you can just use boxed mix that has freeze dried carrots in the mix with the ingredients listed on the box, but these make it moister.

I have made this into Instant Pot Carrot Cake in a mini size but this would make a few of them, but made one at a time. A great size for gifting during the holidays so if you want an in between size that is larger than a mini bundt but not as big as this, I suggest this method.

  • 16 oz box carrot cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 tsp. cinnamon
  • 1/2 cup water
  • 1/2 cup melted butter
  • 1/3 cup vegetable oil
  • 4 eggs
  • 2 tsp. vanilla
  • 1/2 cup sour cream
  • 1 cup crushed pineapple (not drained).

Preheat oven to 325 degrees F. In a bowl mix all ingredients with a mixer until you get a smooth batter. If you want to add 1/2 cup shredded carrots, raisins or crushed nuts fold them in at the very end. Spray pan with non stick spray, pour in batter and bake for 60 minutes or until toothpick comes out mostly clean with moist crumbs attached. Cool in pan for 10 minutes before turning on to plate.

Bundt Carrot Cake

Bundt Carrot Cake

You could make this into Apple Carrot Muffins Recipe too in a muffin tin. Makes 24 at least and only takes 18 minutes or so to bake to fluffy. Now let’s talk a minute about add ins. I would stick to 1/2 cup of one. Diced apples, raisins or chopped pecans / nuts are the most common you might decide to add.

  • 2.5 c all purpose flour
  • 1 c sugar
  • 1 c brown sugar
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1.5 c vegetable oil
  • 4 eggs
  • 2 tsp vanilla
  • 1/4 c milk
  • 3 c carrots grated

If you do want to add a Cream Cheese Layer into the center you would need these 3 things to mix until creamy. Piping into a bag to squeeze in is recommended so the same amount is added all the way around the center of the batter.

  • 8 oz cream cheese softened
  • 1/2 c sugar
  • 1/2 tsp vanilla

Cream cheese frosting without butter is what I make for the topping. Or for an easy choice you can just whisk together powdered sugar with a bit of milk and vanilla extract until as thick as you’d like.

Cake Mix Carrot Bundt Cake

Nothing Bundt Cakes Carrot Bundtlet

If you want to make this into a few Mini Bundt Cake individual servings you can. Timing is much faster, cuts it down to 20 minutes vs. 1 hour. You don’t have to slice them at all either which is kinda’ nice and looks super cute. For a classic carrot cake you would;

  • Preheat the oven to 350 degrees fahrenheit. In a mixing bowl add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a bowl whisk everything together until the dry ingredients are evenly distributed.
  • Add the vegetable oil, eggs, vanilla and milk into the bowl. Whisk or beat with a hand or stand mixer together until a smooth batter is formed.
  • Put a few paper towels under a grater. Peel carrots and grate. Then fold paper towels over the top and gently press down to absorb excess water.
  • Add the grated carrots. Fold into the batter until combined. In a bowl use a mixer to beat together room temperature cream cheese layer ingredients if you want to add this in middle. Spoon into piping or freezer bag with corner snipped off if adding.
  • Take a bundt cake pan and spray generously with baking spray.
  • Pour the carrot cake batter into the bundt pan filling halfway. Cut a large hole in the end of the piping bag with the cream cheese filling. Pipe the cream cheese in circles around the middle of this carrot cake batter.
  • Now pour more of the carrot cake batter on top of this layer, filling the pan ¾ of the way full. Bake in the oven for 35-40 minutes or until a toothpick inserted comes out mostly clean with moist crumbs attached.

Old Fashioned Carrot Cake

When the cake comes out of the oven, allow cake to cool for 10-15 minutes before putting plate on top, holding, and flipping over on a plate to slide out. Pipe or warm cream cheese glaze for frosting and pour over the top, slice and serve as an Easter dessert or just for a weekend treat.

Carrot Bundt Cake Recipe

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the typical mom
Carrot Cake Bundt Cake
Print Pin
5 from 1 vote

Carrot Bundt Cake

Course Dessert
Cuisine American
Keyword bundt cake, cake mix, carrot cake
Prep Time 15 minutes
Cook Time 37 minutes
Servings 12
Calories 368kcal
Author The Typical Mom

Equipment

Ingredients

Cream Cheese Layer

Instructions

  • Preheat the oven to 350 degrees fahrenheit. In a mixing bowl add all the dry ingredients of flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix everything together with a whisk until the dry ingredients are evenly distributed.
  • Add the vegetable oil, eggs, vanilla and milk into the bowl. Whisk or beat with a hand mixer together until a smooth batter is formed. Put a few paper towels under a grater. Peel carrots and grate. Then fold paper towels over the top and gently press down to absorb excess water.
  • Add the grated carrots (and raisins or nuts if you choose to add). Fold into the batter until combined. In a bowl use a mixer to beat together cream cheese layer ingredients if you want to add this in middle. Spoon into piping or freezer bag with corner snipped off if adding.
  • Take a bundt pan and spray generously with baking spray. Pour the carrot cake batter into the bundt pan filling halfway. Cut a large hole in the end of the piping bag with the cream cheese filling. Pipe the cream cheese in circles around the middle of this carrot cake batter.
  • Now pour more of the carrot cake batter on top of this layer, filling the pan ¾ of the way full. Bake in the oven for 35-40 minutes or until a toothpick inserted comes out mostly clean with moist crumbs attached.
  • When the cake comes out of the oven, let cool on a cooling rack for 10-15 minutes before putting plate on top, holding, and flipping over on a plate to slide out.
  • Pipe or warm cream cheese frosting and pour over the top, slice and serve.
  • Cake Mix Carrot Bundt Cake – 16 oz box carrot cake mix + 1 box (3.4 oz) instant vanilla pudding mix + 1 tsp. cinnamon + 1/2 cup water + 1/2 cup melted butter + 1/3 cup vegetable oil + 4 eggs + 2 tsp. vanilla + 1/2 cup sour cream + 1 cup crushed pineapple (not drained).
  • Preheat oven to 325 degrees F. In a bowl mix all ingredients with a mixer until you get a smooth batter. If you want to add 1/2 cup shredded carrots, raisins or crushed nuts fold them in at the very end. Spray pan with non stick spray, pour in batter and bake for 60 minutes or until toothpick comes out mostly clean with moist crumbs attached. Cool in pan for 10 minutes before turning on to plate.

Video

Nutrition Facts
Carrot Bundt Cake
Amount Per Serving (2 oz)
Calories 368 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg25%
Sodium 441mg19%
Potassium 245mg7%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 45g50%
Protein 6g12%
Vitamin A 5688IU114%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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