Carrot Cinnamon Bundt Cake with Maple and Cream Cheese Icing

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This Carrot Cinnamon Bundt Cake is a cozy twist on a classic carrot cake, made extra special with a touch of maple syrup and a rich cream cheese frosting. It’s moist, warmly spiced, and perfect for spring gatherings, holiday dinners, or any time you crave a comforting homemade dessert. This recipe is a family favorite. I love making it when I want something impressive yet easy!

Why You’ll Love This Recipe

• Moist and Flavorful — Fresh carrots, cinnamon, and maple syrup create an irresistible crumb.
  
• Easy Cream Cheese Frosting — Store-bought frosting makes finishing this cake a breeze.
  
• Beautiful Presentation — A Bundt pan turns an everyday cake into a showstopper!
  

Ingredients

Cuisine: American
Servings: 10–12 slices
Total Time: About 1 hour 30 minutes

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
  
• 1½ cups grated carrots (about 2–3 medium carrots)
  
• ½ cup chopped walnuts or pecans (plus more for sprinkling)
  

For the Cream Cheese Frosting:

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

Substitutions:

• Swap walnuts for pecans or omit nuts altogether if desired.
  
• Use homemade cream cheese frosting if you prefer.
  

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
   
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
   
3. Mix Wet Ingredients:
   In another bowl, whisk together vegetable oil, maple syrup, eggs, and vanilla extract.
   
4. Combine:
   Pour the wet mixture into the dry ingredients, mixing gently until just combined. Do not overmix.
   
5. Add Carrots and Nuts:
   Fold in grated carrots and chopped nuts until evenly distributed.
   
6. Pour into the Pan:
   Pour batter into the prepared Bundt pan, smoothing the top.
   
7. Bake:
   Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
   
8. Cool:
   Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.
   
9. Frost:
   Once cool, spread the cream cheese frosting over the top, letting it drizzle down the sides. Sprinkle with extra chopped nuts if desired.
   
10. Serve:
    Slice and enjoy this deliciously moist and spiced Carrot Cinnamon Bundt Cake!
    

Expert Tips

• Use freshly grated carrots for best texture and moisture.
  
• Don’t skip greasing and flouring the Bundt pan to prevent sticking.
  
• Let the cake cool completely before frosting to avoid melting the icing.
  

Variation

• Add raisins or shredded coconut for extra texture.
  
• Drizzle with caramel sauce along with the frosting for a decadent touch.
  
• Dust with powdered sugar instead of frosting for a lighter finish.
  

Storage

• Store leftover cake in an airtight container at room temperature for up to 3 days.
  
• Refrigerate for up to 5 days for longer freshness.
  
• Freeze unfrosted cake for up to 2 months; thaw before frosting.
  

FAQs

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake a day in advance and frost before serving.

Q: Can I use homemade cream cheese frosting?
A: Absolutely! A homemade frosting works beautifully.

Q: Can I make this as cupcakes or a sheet cake?
A: Yes — adjust bake time accordingly: about 20–25 minutes for cupcakes or 30–35 minutes for a sheet cake.

Final Thoughts

This Carrot Cinnamon Bundt Cake is everything you love about carrot cake — moist, warmly spiced, and topped with luscious cream cheese frosting — all in a stunning Bundt shape. It’s the perfect crowd-pleasing dessert for any season!