This Carrot Bundt Cake is a fluted pan version of regular carrot cake. Usually carrot cake is baked as layers or in a sheet and covered with cream cheese frosting. When baked in a Bundt pan, you get a carrot cake with a higher ratio of cake to frosting, making it perfect for folks who like frosting, but not loads of it.

Best Carrot Cake Ever?

I first made this for an event years ago in Texas and my original notes say it was one of the best carrot cakes I'd ever made. I've made a lot of others since then (two other favorites are Divorce Cake and Buckwheat Almond Flour Carrot Cake), but this one is still excellent. The source, if you are wondering, was Good Housekeeping, but I make my carrot cakes with nuts, raisins and coconut. Anyhow, I guess for now I can say it's the best carrot Bundt cake I've ever made.

Oil and Applesauce

Try not to be put off by all the oil. It’s a big cake so proportionately that amount is correct and not so over-the top. And the applesauce needs to be there as well. It's not there for health reasons, but it does add moisture and little back notes of flavor.

Silicone Bundt Pans Yay or Nay?

Silicone Bundt pans weren't a thing when I first posted this, but as of 2025 they're pretty easy to find. I say "yay or nay" because silicone is your best friend when it comes to sticky Bundt cakes and removal. Cakes slide right out. The only problem is with silicone you don't really get that little bit of crispness on the outside. With this carrot cake it's probably not something anyone would miss, so if you try it with a silicone Bundt, let me know! I plan to try a half version in my 6-inch silicone Bundt.

Bundt Pan Carrot Cake

3 cups all-purpose flour (380 grams)
2 ½ cups granulated sugar
1 tablespoon baking soda
Scant 1 teaspoon salt
1 tablespoon cinnamon
4 large eggs
1 ½ cups vegetable oil
2 teaspoons vanilla extract
1 cup applesauce
2 packed cups shredded and chopped carrot (230 grams)**
1 cup nuts, toasted and chopped walnuts or pecans
¾ cup plumped raisins plus about ¼ cup dried cherries (optional)
⅓ cup shredded coconut (optional)
Powdered sugar for garnish

Preheat oven to 325 degrees F. Spray a 10 inch Bundt pan with flour-added cooking spray. This is a sticky cake, so make sure every inch is covered.

In a large bowl, thoroughly stir together flour, sugar, baking soda, salt and cinnamon.

In a second bowl, stir together eggs, oil and vanilla extract. Add oil mixture to flour mixture and stir with a mixing spoon until blended.

Add applesauce and stir just until mixed, then stir in carrots, walnuts, raisins (and cherries if using) and coconut. Pour mixture into pan and bake for 1 hour and 20 minutes.

Let cool in pan for about 10 minutes, then flip from pan.

Makes 16 servings

Notes: For the carrots, I usually shred the carrots in the food processor or grate them with a grater, then put them on a cutting board and chop them.

I didn’t try this until the next day (today) and can say that it is indeed a great make-ahead. It might even be better today than yesterday. I didn’t bother with a glaze – just a sprinkling of powdered sugar for garnish.

Recipe