Old Fashioned Carrot Cake Bundt Cake

There’s nothing quite like an Old Fashioned Carrot Cake Bundt Cake fresh from the oven, topped with creamy frosting, and perfect for sharing with family.

This moist and tender carrot nut cake is full of warm spices, sweet carrots, and a touch of maple syrup for old fashioned flavor. Every bite feels like home. I still remember sitting at grandma’s table on Sunday afternoons, where she always had a bundt cake cooling on the counter. This one, with its sweet cinnamon aroma and cream cheese frosting drizzling down the sides, was a family favorite.

What You Need to Know

• Flavor and texture: Sweet carrots, maple syrup, and warm cinnamon give the cake a nostalgic homemade taste. You can mix in 1 cup of raisins too for a classic carrot cake flavor.
• Storage tip: Keep leftovers covered in the fridge for up to 4 days. The flavor deepens as it chills. You can also freeze individual slices.
• Make-ahead friendly: Bake the cake the day before and frost it just before serving.

Ingredients Overview

Here’s a quick rundown of what you’ll need:

• All-purpose flour plus baking soda and powder give the cake structure and lift.
• Brown sugar and maple syrup add sweetness with a deep, old fashioned flavor.
• Spices like cinnamon and nutmeg give it that classic carrot cake warmth.
• Vegetable oil and eggs keep the crumb tender and moist.
• Freshly grated carrots (don’t use pre-shredded) make the cake naturally sweet.
• Chopped walnuts or pecans add crunch and vintage charm.
• Cream cheese frosting ties it all together with a tangy, creamy finish.
• Optional - raisins We didn't mix them in but you definitely can! Just stir in 1 cup when you mix in the shredded carrots and nuts.

How to Make Old Fashioned Carrot Cake Bundt Cake

Step 1: Preheat your oven to 350°F and grease a 10-inch bundt pan with butter or cooking spray. Lightly flour the pan so the cake releases easily.

Step 2: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3: In a separate bowl, whisk the oil, maple syrup, eggs, and vanilla until smooth. Gradually add this wet mixture to the dry ingredients, stirring gently until just combined.

Step 4: Fold in the freshly grated carrots and chopped nuts, then pour the batter into the prepared bundt pan.

Step 5: Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, then turn onto a wire rack to finish cooling.

Step 6: Frost with cream cheese frosting and sprinkle with more nuts before serving.

Grandma’s Tips

• Freshly grate your carrots instead of using pre-shredded ones for better texture and moisture.
• Dusting your bundt pan with flour after greasing prevents sticking and gives a clean release.

Modern Updates

• Replace half of the oil with unsweetened applesauce or Greek yogurt for a lighter cake.
• Use coconut sugar instead of brown sugar for a slightly less refined option with caramel flavor.

More Bundt Cake Recipes

• Old Fashioned Red Velvet Bundt Cake
• Lemon Blueberry Bundt Cake with Yogurt
• Pistachio Pudding Bundt Cake from Scratch

FAQs

What makes carrot cake so moist?

The combination of grated carrots, oil, and maple syrup keeps this carrot bundt cake soft and moist.

Can I make carrot cake without nuts?

Yes, you can leave the nuts out or swap them for raisins, shredded coconut, or extra pineapple for texture.

Can I freeze carrot bundt cake?

Definitely. Wrap slices in plastic wrap, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Do I need to peel carrots for carrot cake?

Yes, peeling is recommended since carrot skins can be tough and slightly bitter. Freshly peeled and grated carrots work best.