Carrot Bundt Cake with Cream Cheese Glaze

Carrot Bundt Cake with Cream Cheese Glaze

Carrot Bundt Cake with Cream Cheese Glaze

This is an all-time favourite recipe of ours with a moist and aromatic cake layer and cream cheese glaze that isn't too sweet. The combination of cinnamon, nutmeg, nuts and raisins are a definite crowd pleaser. This recipe was adapted from the Carrot Bundt Cake recipe from We've modified it to pack in more flavours with added nuts and raisins and a stronger cream cheese flavour. We have requests for the recipe every time we make this, so here it is. Enjoy!
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes


Bundt Cake

  • 2 eggs
  • 2/3 cup vegetable Oil
  • 2 tbsp vanilla extract
  • 1 1/2 cup white sugar
  • 2 cup plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger powder/grated ginger
  • 1 cup whole milk
  • 2 cup grated carrots
  • 1 cup chopped walnuts + a little more for decoration
  • 1/2 cup raisins

Cream Cheese Glaze

  • 120 g cream cheese, softened at room temperature
  • 30 g unsalted butter, softened at room temperature
  • 3/4 cup icing sugar
  • 1/2 tsp vanilla extract
  • milk (as needed)


Bundt Cake

  • Heat up oven to 180°C.
  • In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk to mix evenly. Set aside.
  • With an electric mixer on low speed, beat together eggs, vegetable oil, vanilla extract and sugar until well mixed.
  • Add in mixture of dry ingredients and mix on low to medium speed until fully incorporated.
  • Slowly drizzle milk into the mixture and mix until fully incorporated. (If using hand mixer, add milk in 4 roughly equal batches and be sure to mix in completely before adding the next batch.)
  • Stir in carrots, walnuts and raisins, mix evenly by hand.
  • Spray Bundt Pan with a baking spray or grease the pan with butter and flour pan to ensure that cake doesn't stick to the pan after baking
  • Pour batter into Bundt Pan
  • Bake at 180°C for 50 minutes and until a tooth pick inserted comes out clean. Remove Bundt Pan and let it cool on a cooling rack for about 20 minutes.
  • Flip the Bundt Pan over and turn the Bundt Cake out onto the cooling rack. Let cool complete before icing with cream cheese glaze.

Cream Cheese Glaze

  • Using an electric mixer on medium speed, beat together cream cheese, butter, powdered sugar and vanilla extract, until fluffy and well mixed.
  • Drizzle milk into mixture slowly to thin it out until desired consistency. We prefer thinning it out until it's able to drizzle down slightly when we lift the mixture up with a spoon.


  • Using a table spoon, carefully spread cream cheese glaze on the top(i.e. the most level part) of the Bundt Cake until a full circle of glaze has formed.
  • Carefully pile on more glaze and gently push the glaze towards the outer and inner rims of the Bundt Cake so that the glaze slowly slides down the sides, creating a slight dripping effect.
  • Sprinkle chopped walnuts on the top of the cake and serve.

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