Carrot Bundt Cake With Glaze Recipe

Name: Carrot Bundt Cake With Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup vegetable oil; 1 cup white sugar; 1 cup light brown sugar, packed; 2 teaspoons vanilla; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 - 1/2 teaspoon nutmeg; 3 cups finely grated carrots; 1 1/2 cups golden raisins; GLAZE; 1 1/4 cups confectioners' sugar; 1 (3 ounce) package cream cheese, room temperature; 1 tablespoon white corn syrup; 1 teaspoon vanilla

Servings: persons

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar, packed
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 - 1/2 teaspoon nutmeg
3 cups finely grated carrots
1 1/2 cups golden raisins
GLAZE
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese, room temperature
1 tablespoon white corn syrup
1 teaspoon vanilla

1
Set oven to 350 degrees F.
2
Generously grease a bundt pan or a 10-inch tube pan.
3
In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
4
In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
5
Add the flour mixture to the egg/oil mixture and beat until just combined.
6
Mix in grated carrots and raisins.
7
Pour into prepared bundt or tube pan.
8
Bake for about 1 hour or until cake tests done.
9
Cool cake for about 20 minutes then remove to a wire rack to cool.
10
Refrigerate until completely cold.
11
For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
12
Spread over cold cake.

1715

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 eggs, 1 cup vegetable oil, 1 cup white sugar, 1 cup light brown sugar, packed, and more.

Yes, Carrot Bundt Cake With Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Bundt Cake With Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions