Go Nuts for Fall with this Carrot Cinnamon Bundt Cake
Fall is here, and it’s time to leaf your dessert worries behind with this cozy Carrot Cinnamon Bundt Cake! Packed with autumnal favorites like maple syrup, brown sugar, and crunchy pecans, this cake is sure to squash any sweet tooth cravings. It’s so delicious, you’ll be falling for it—one spiced, moist slice at a time. Topped with a thick layer of cream cheese frosting, this treat is the pick of the pumpkin patch (even if it’s carrot, not pumpkin!). So grab your sweater and a fork, because this cake is ready to rake in the compliments all season long!
Why this bundt cake is so great:
- Flavored with maple syrup and brown sugar, it’s a delicious twist on the traditional carrot cake recipe.
- Perfect for fall gatherings, holidays, parties, potlucks, or even a quick weekend dessert!
- Baked in a bundt pan and topped with luscious frosting, this cake looks stunning with minimal effort.
Homemade Carrot Cinnamon Bundt Cake
Servings: Approximately 10-12 slices
Total Time: Approximately 1 hour and 30 minutes
Prep Time: 20 minutes / Bake Time : 50-60 minutes
Wait time: 15 minutes
Ingredients
- 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
- 1 1/2 cups grated carrots (about 2-3 medium carrots)
- ½ cup chopped walnuts or pecans ( and more for sprinkling )
- 1 – 8oz can Cream Cheese Frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots and nuts until evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cooled, spread the cream cheese frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.
FAQ
Can I use homemade cream cheese frosting for this cake?
Absolutely! If you have a favorite homemade cream cheese frosting recipe, feel free to use it! If you don’t have a favorite, there’s one in this post: Celebrate Spring with These Delicious Carrot Cake Cupcakes!
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely, wrap it tightly, and store it at room temperature. Frost it just before serving for the freshest taste and texture.
Can I leave out the pecans or walnuts?
Definitely! If you have nut allergies, feel free to leave out the nuts.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best flavor and texture.
