This Carrot Bundt Cake is my new go-to when I want something easy, and moist (we love the texture!), and totally crowd-pleasing. It starts with a box of spice cake mix—and gets a major upgrade with fresh grated carrots, vanilla pudding, tangy buttermilk, and a few optional mix-ins like crushed pineapple or chopped pecans.
Jump to:
Guys, let’s talk carrot cake. More specifically—let’s talk cake mix carrot cake that tastes like it came from your favorite bakery but only took you 10 minutes to mix up. Yeah, that kind of cake!
It’s cozy and nostalgic, just like my grandma made...with a cream cheese glaze game that could win awards!
Ingredients
Here's what you will need for this recipe. Please refer to the printable recipe card for the exact measurements.Â
- The cake starts with a spice cake mix, though you can substitute a white cake or yellow cake mix instead.
- I have used Vanilla Pudding and Cheesecake Pudding, you could also use French Vanilla. Just make sure you grab Instant pudding.
- Pecans or walnuts, though this is optional.
- Buttermilk for the cake batter. If you don't have butter milk you can make it (see the FAQ's) or use whole milk, or half and half.
Cake Mix Carrot Bundt Cake
Ingredients
- 15.25 ounce spice cake mix
- 3.4 ounce instant vanilla pudding mix
- ¾ cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1½ cups freshly grated carrots about 2–3 medium carrots
- 8 ounce can crushed pineapple well drained, be sure to squeeze out all the liquid.
- ½ cup chopped pecans or walnuts
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup shredded coconut balances well with pineapple
- Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Grease and flour a Bundt pan. Be sure to get it in all the nooks and crannies.
- In a large bowl, combine cake mix, cinnamon, vanilla, pudding mix, buttermilk, oil, adding eggs one at a time. Beat on medium speed for 2 minutes until smooth.
- Stir in grated carrots, pineapple, nuts, and coconut. The batter will be thick and glorious!
- Spoon into prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out mostly clean (a few crumbs are okay).
- Cool in the pan for 15 minutes, then flip onto a wire rack to cool completely.
- For the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency. Drizzle over the cooled cake.
Notes
Storage
This cake keeps great at room temp for 2–3 days or in the fridge for 5–6.Love this recipe? Join the free membership group!
Nutrition
Carrot bundt cake instructions
This is an overview; for detailed instructions, refer to the recipe card. You can click on each picture to enlarge them and view in detail.
Add the batter ingredients to a mixing bowl.
Mix until smooth.
Fold in the carrots, nuts, coconut and shredded carrots.
Spoon it into a prepared bundt cake pan.
Combine the ingredientsfor the frosting, mix until creamy.
Spoon the frosting over the cake. Decorate with chopped nuts.
Frequently asked questions (FAQ’s)
A spice cake mix is the easiest choice because it already has those warm, cozy flavors built in. But if all you have is white or yellow cake mix, just add 1–2 teaspoons of cinnamon and a pinch of nutmeg or allspice to bump up the flavor.
Yes! If you don’t have buttermilk, just stir 1 tablespoon of white vinegar or lemon juice into ¾ cup milk. Let it sit for 5 minutes, and boom—DIY buttermilk.
Absolutely. This cake is flexible! You can leave out the nuts, coconut, or pineapple—whatever doesn’t work for your crowd. The base recipe still comes out rich and delicious.
I do, but it’s up to you! If your carrots are fresh and clean, you can skip the peeling. But peeling gives the cake a smoother texture and prettier color. Either way, make sure to grate them finely so they bake up tender.
Deb’s top tips
Want even more moisture? Swap the oil for ¾ cup unsweetened applesauce + 2 tablespoon melted butter.
- You can also dust with powdered sugar if you’re skipping the glaze.
Related recipes
There are so many wonderful bundt cakes on the blog! I know it's going to be hard for you to find a favorite!
Be sure to check out the Pistachio Bundt Cake, it's light, nutty, moist, and bursting with sweet pistachio pudding flavor! 💚 The Snickerdoodle Icebox Cake combines layers of graham crackers and pudding. It's the easiest dessert you'll ever make (and enjoy! 😋).
The Lemon Pudding Bundt Cake is sweet and tangy, you won't believe it all started with a cake mix! Go ahead... choose a favorite, I dare ya!!
Serving suggestions
This carrot bundt cake is a total all-rounder. It’s just as happy sitting on a fancy Easter dessert table as it is making Tuesday feel a little more special. Here are a few favorite ways to serve it:
- Spring brunch star – Slice and serve with fresh berries and a side of whipped cream or yogurt. Pair it with coffee, mimosas, or your favorite tea.
- Easter dessert table – Dress it up with extra glaze, chopped nuts, or even a little sprinkle of toasted coconut. It looks gorgeous on a cake stand!
- Afternoon snack – A slice of this with an iced coffee or chai tea? Hello, cozy.
- Make it mini – Bake the batter in mini Bundt pans for adorable single-serving cakes. Great for gifting or portion control (in theory of course! 😋).
This cake travels well, keeps beautifully, and disappears fast. So whether you're feeding a crowd or just need a little "treat yourself" moment, it’s ready for the job.
I’ve made this for brunch, Dad's airplane group, and once just because I bought too many carrots at the store and needed an excuse. Every single time? Gone. Not even a crumb left behind! Seriously guys, it's that good!
So if you're craving carrot cake without the fuss—or you want to ease into spring baking without dirtying every dish in your kitchen—this one’s for you! Leave me a comment and let me know what you think below!
Leave a Reply