Go Back
+ servings
A carrot cake bundt that has been covered in a cream cheese frosting with walnuts.

Carrot Cake Bundt with Orange Cream Cheese Frosting

Course: Cake
Cuisine: British
Keyword: Bundt Cake, cake, carrot cake, carrot cake bundt, cream cheese frosting
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 14 people
Calories: 669kcal
Author: Amy Treasure
This is the most amazing Carrot Cake Bundt that has been lightly spiced. This cake is incredibly moist and topped with a velvety smooth orange flavoured cream cheese frosting and walnuts.
Print Recipe


For the carrot cake

  • 300 g light brown soft sugar
  • 3 large eggs
  • 300 ml sunflower oil
  • 280 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 300 g carrots grated
  • 100 g walnut pieces
  • 50 g whole walnut pieces to decorate

For the orange cream cheese frosting

  • 180 g cream cheese at room temperature
  • 125 g unsalted butter at room temperature
  • 450 g icing sugar (powdered sugar)
  • zest of an orange


For the carrot cake bundt

  • Preheat the oven to 180ºC/ 160ºC Fan/ 350ºF / Gas 4. Add the brown sugar, eggs and sunflower oil to a large bowl and whisk until combined using an electric or hand whisk.
  • Add the flour a little at a time whisking between each incorporation.
  • Whisk in the bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract.
  • Add the grated carrots and walnut pieces to the bowl and fold them in gently by hand.
  • Prepare the bundt pan by spraying liberally with cake release. Pour in the cake batter and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the bundt pan.

For the orange cream cheese frosting

  • Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.
  •  Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.

To decorate

  • When the cake is completely cool release it from the bundt cake pan by inverting it onto a serving plate or cake stand. Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M nozzle (or any open star nozzle) Pipe the frosting on by following the lines of the cake.
  • Stick a handful of whole walnuts on the top and sides of the bundt cake to decorate.



This carrot cake bundt and orange cream cheese frosting recipe can be adapted to make a 2 or 3 layer 20cm round cake or 15 cupcakes. 
If you wish, you can add 100g raisins or sultanas to this recipe. 
Storage: This carrot cake bundt should be stored in the fridge and will keep for at least 5 days.


Calories: 669kcal | Carbohydrates: 73g | Protein: 5g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 228mg | Potassium: 216mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4028IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg