This Nothing Bundt Cake recipe brings bakery-level finesse straight to your kitchen, with a moist crumb, velvety glaze, and that signature richness that feels both nostalgic and elevated. This has a hint of Southern flavor that delivers elegance with ease.
It tastes as good as our other bundt dessert favorites like Apple Bundt Cake and Buttered Rum Cake, striking that perfect balance between sweet comfort and showstopper taste.
Whether you’re hosting brunch, gifting a dessert, or simply craving something special, this recipe checks every box. One bite in, and you’ll see why it earns “Where’d you buy this?” reactions every single time.
What’s So Great About This Dish?
- The taste? Absolute magic—rich, tender, and just indulgent enough to make any day feel like a celebration.
- I made this for a neighbor’s baby shower, and three people asked me which bakery it came from—it was such a proud (and hilarious) moment.
- It fits effortlessly into my busy routine since I can prep it the night before and still get bakery-quality results the next day.
- Over time, I’ve played with add-ins like citrus zest and almond extract—it’s incredibly forgiving and invites creativity.
- It’s surprisingly lighter than most frosted cakes, which helped me enjoy dessert without feeling weighed down.
Nothing Bundt Cake Recipe
This moist and spiced carrot Bundt cake delivers bakery-style flavor at home with warm notes of cinnamon and nutmeg, rich cream cheese frosting, and a soft crumb. It’s a crowd-pleaser for any occasion—topped with chopped pecans for crunch and flair!
Equipment
- Mixing bowls
- Electric mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Bundt pan
- Cooling rack or serving platter
Ingredients
- 2¼ cups finely shredded carrots
- ¾ teaspoon baking powder
- 4 large eggs
- 1 cup whole milk
- ¾ teaspoon baking soda
- 1½ cups granulated sugar
- 1 stick butter softened
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whip softened butter and granulated sugar until the mixture is creamy and slightly gritty.
- Add the eggs and milk, then mix until fully combined and smooth.
- Add flour, cinnamon, nutmeg, baking powder, and baking soda. Mix on low speed, then increase speed as needed until no dry flour remains.
- Gently fold in the finely shredded carrots using a wooden spoon or spatula until evenly distributed.
- Liberally grease a Bundt pan with cooking spray or shortening.
- Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to release air bubbles.
- Bake for 45–55 minutes, and let it cool for 10 to 15 minutes.
- For the frosting, beat together cream cheese, butter, and vanilla until smooth and creamy.
- Gradually add powdered sugar and continue beating until the frosting is fluffy and fully combined.
- Pipe over the top ridges of the Bundt cake and sprinkle chopped pecans on top if desired, slice, and enjoy
Notes
- For fluffier texture, ensure all ingredients (like butter and eggs) are at room temperature.
- Finely grating the carrots helps them blend seamlessly into the batter.
| Calories | 373kcal |
| Carbohydrates | 54g |
| Fiber | 1g |
| Fat | 16g |
| Protein | 6g |
| Cholesterol | 85g |
Variations To Help You Customise This Dish!
- Make It Tropical: Add ½ cup crushed pineapple (drained) and a handful of shredded coconut to the batter for a moist, island-inspired twist.
- Zesty Upgrade: Mix in a teaspoon of orange or lemon zest to brighten the flavor and balance the spices with citrus notes.
- Nut-Free Version: Skip the pecans and sprinkle toasted sunflower seeds or pumpkin seeds on top for crunch without allergens.
- Mini Bundt Cakes: Use a mini Bundt pan and reduce baking time to 20–25 minutes—perfect for parties or gifting!
- Chocolate Carrot Cake: Stir in ½ cup mini chocolate chips for a rich, dessert-like variation kids will love.
