Carrot Bundt Cake with Simple Glaze
Jan 17, 2026 03:26 PM
A simple carrot cake with a sweet glaze, walnuts and cream cheese icing. It's straightforward to make, keeps well for a few days and can be frozen. We especially love it for Easter, Mother's Day and Spring brunches.
You might think you don't need another carrot cake recipe. Let me disagree. This recipe is what we might label a plain cake, especially compared to the popular carrot cake with ginger or the handsome celebration carrot cake (with apples and frosting).
There are no bells and whistles, except a wonderful crumb and spiced carrot flavor with walnuts (an optional ingredient), and that's where its beauty resides. And a finger-licking glaze that should not be overlooked.
The bundt pan makes it beautiful for brunch tables, especially for weekends. It also travels well, or at least better than the others.
All in all, a simple recipe that's worth making.
Ingredients:
Carrot cake
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg, optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, at room temperature
- 1 cup sugar
- 2 tablespoons brown sugar
- 1 ¼ cups sunflower oil
- 2 cups grated carrots
- 1 cup chopped walnuts, optional
Cream cheese glaze
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons regular cream cheese, at room temperature
- 1 cup powdered sugar
- 1 or 2 teaspoons cream or milk to thin, if necessary
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
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