Nothing Bundt Cakes Carrot Cake Copycat Recipe (Easy & Moist)

Inside: This easy carrot bundt cake copycat brings that same soft, moist texture as the popular Nothing Bundt Cakes version, with cream cheese frosting and a simple shortcut that makes it incredibly moist.

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There’s something about walking into Nothing Bundt Cakes that just makes me happy… with its heavenly smell and bright cheery atmosphere. But the price? Not so much.

That’s why I’ve started recreating some of their most popular flavors at home. And for spring this year, I decided to try a Nothing Bundt Cakes carrot cake copycat recipe.

Their carrot cake is a little different than most. It’s smooth instead of packed with chunks of carrot, pineapple, and nuts—just soft, tender, and incredibly moist.

After making their lemon and red velvet flavors at home, I wanted to see if I could get that same texture with carrot cake using the same shortcuts and moistness hacks.

What Makes This Taste Like Nothing Bundt Cakes?

A lot of carrot cake recipes lean rustic—with big carrot shreds, lots of add-ins, and often chopped nuts mixed in or sprinkled on top.

That’s not what you get at Nothing Bundt Cakes… and it’s not what this copycat recipe is going for either.

This version is:

• soft and moist
• evenly textured (not chunky)
• lightly spiced
• topped with thick cream cheese frosting stripes like NBC

Using a cake mix might feel like a shortcut, but it’s actually the key to getting that signature dense, tender crumb that Nothing Bundt Cakes is known for.

Finely shredded carrots and a little crushed pineapple like the NBC version add moisture without making the cake feel heavy or overly sweet—so you still get that smooth, bakery-style texture.

Ingredients for Carrot Bundt Cake Copycat.

Cake Ingredients:

• 1 box carrot cake mix
• 3.4 oz instant vanilla pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup finely shredded carrots
• 1/4 cup crushed pineapple, well drained (optional – adds moisture but slightly more texture to the cake)

Cream Cheese Frosting Ingredients:

• 8 oz cream cheese at room temperature
• 1/4 cup unsalted butter at room temperature
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract

How to Make a Carrot Bundt Cake.

1. Preheat the oven to 350°F.

2. Prepare the pan.
Spray a 10-cup bundt pan well with baking spray.

3. Mix the batter.
Add the cake mix, pudding mix, sour cream, eggs, oil, water, shredded carrots, and crushed pineapple (if using) to a large mixing bowl. Beat with a stand mixer or electric mixer until smooth and fully combined.

4. Bake.
Pour the batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick comes out clean.

5. Cool and remove.
Let the cake cool in the pan for 10–15 minutes, then flip it out onto a plate or cake stand.

6. Wrap and chill.
Wrap the cake airtight with plastic wrap or Press N Seal and place it in the freezer overnight. This step helps lock in moisture and gives the cake that soft, bakery-style texture.

7. Thaw before frosting.
Let the cake sit at room temperature for at least an hour before adding the frosting.

Cream Cheese Frosting (Nothing Bundt Cakes Style).

Set the butter and cream cheese out ahead of time so they’re completely softened (when you take the cake out of freezer is usually a good time).

1. Add the butter and vanilla to a mixing bowl and blend with a stand mixer or hand mixer until smooth.
2. Add the cream cheese and mix until fully combined.
3. Add powdered sugar a little bit at a time and mix on low until smooth and creamy.

The frosting should be thick enough to hold its shape when piped. If it feels too soft, you can add a little more powdered sugar.

How to Frost a Bundt Cake Like Nothing Bundt Cakes.

This is the part that gives it that Nothing Bundt Cakes look.

1. Spoon the frosting into a piping bag fitted with a large round tip (1A).
2. Starting at the outer edge of the cake, pipe a thick line of frosting up and over the cake, letting it fall slightly toward the center.
3. Don’t press the tip directly against the cake. Let the frosting fall naturally so the lines stay rounded.
4. Repeat all the way around, spacing the lines so each slice will have frosting.
5. Spread some remaining frosting inside the center of the cake, so that every slice has a little extra bit of that delectable cream cheese icing.

Carrot Bundt Cake Copycat Recipe.

Nothing Bundt Cakes Carrot Cake Copycat Recipe

This easy carrot bundt cake copycat brings that same soft, moist texture as the popular Nothing Bundt Cakes version, finished with cream cheese frosting and a simple shortcut that makes it incredibly moist.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Chill Time 1 day d

Course Dessert

Cuisine American

Servings 12

Equipment

• 10-cup Bundt cake pan
• Stand mixer or electric mixer
• Mixing bowls
• Piping bag
• Large round piping tip (1A)

Ingredients

  

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Cake Ingredients

• 1 box carrot cake mix
• 3.4 oz instant vanilla pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup finely shredded carrots
• 1/4 cup crushed pineapple well drained (optional)

Cream Cheese Frosting Ingredients

• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

 

Carrot Bundt Cake

• Preheat the oven to 350°F and spray a 10-cup bundt pan well with baking spray.
• Add the cake mix, pudding mix, sour cream, eggs, oil, water, shredded carrots, and crushed pineapple (if using) to a large mixing bowl. Beat until smooth and fully combined.
• Pour the batter into the prepared bundt pan.
• Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then flip it out onto a plate or cake stand.
• Wrap the cake airtight with plastic wrap or Press and Seal and place it in the freezer overnight.
• Let the cake thaw at room temperature for at least one hour before frosting.

Cream Cheese Frosting

• Add the butter and vanilla to a mixing bowl and blend with a stand mixer or hand mixer until smooth.
• Add the cream cheese and mix until fully combined.
• Add the powdered sugar a little at a time and mix on low until smooth and creamy.

To Frost Like Nothing Bundt Cakes

• Fill a piping bag fitted with a large round tip (1A) with frosting.
• Starting at the outer edge of the cake, pipe thick lines of frosting up and over each ridge, letting it fall slightly toward the center.
• Repeat all the way around, spacing the lines evenly.
• Spread the remaining frosting inside the center of the cake.

Notes

• For the smoothest texture, finely shred the carrots so they blend into the batter.
• The crushed pineapple is optional. It adds moisture but can create a slightly more textured cake.
• The wrap-and-chill step helps lock in moisture and gives the cake a soft, bakery-style texture.
• For best results, make sure the cream cheese and butter are fully softened before making the frosting.
• If you can’t find carrot cake mix, spice cake mix will work as a substitute. Just keep in mind the flavor will be slightly different.

Keyword carrot bundt cake, carrot cake bundt cake recipe, carrot cake with cream cheese frosting, easy carrot bundt cake with cake mix, moist carrot bundt cake

Tried this recipe?Let us know how it was!

Tips Not to Skip for That Nothing Bundt Cakes Texture.

These are the small things that make the biggest difference in getting that soft, bakery-style crumb.

• Use the cake mix + pudding combination.
  It might feel like a shortcut, but it’s what gives the cake that dense, tender texture that Nothing Bundt Cakes is known for.
• Don’t skip the sour cream.
  This is what keeps the cake moist without making it heavy or greasy.
• Finely shred the carrots.
  This helps them blend into the batter so the cake stays smooth instead of chunky.
• Go easy on add-ins.
  Too many extras (like nuts or too much pineapple) can change the texture and take it away from that classic NBC tender smoothness.
• Wrap and chill the cake.
  This is one of those small steps that makes a noticeable difference in moisture.

How to Make an Easter Basket Bundt Cake.

If you’re making this around Easter, there’s an easy way to turn it into a simple (and adorable) spring centerpiece! You can use the same cream cheese frosting from the recipe—no need to make anything extra.

How do you make an Easter basket bundt cake?

Place a small ball of foil in the center of the bundt cake, pipe green frosting to look like grass in the center, insert a headband as a handle, and fill it with Easter candy like eggs or Peeps.

Steps:

1. Place a small ball of foil in the center hole of the bundt cake to help support the frosting and candy.*
2. Tint a small amount of the cream cheese frosting (from the recipe) green using gel food coloring.
3. Pipe “grass” on top of the cake, covering the foil.
4. Insert a headband into the cake to create a basket handle.
5. Add Peeps bunnies or chicks in the center.
6. Fill in with candy eggs or jelly beans.

*Note: The foil is just there for support—make sure not to serve any pieces of it.

It’s one of those little extras that looks like you did more than you actually did!

Frequently Asked Questions.

Can I add nuts to this carrot bundt cake?

You can, but it will change the texture. Most carrot cake recipes include nuts, but the Nothing Bundt Cakes version is smoother. If you’re going for that same soft, even cake, it’s best to leave them out.

Do I have to use pineapple?

No. It adds a little extra moisture, but you might notice them in the texture. If you want it as smooth as possible, you can leave it out.

Can I make this cake ahead of time?

Yes, and it actually works well that way. This is one of those cakes that gets even better after it’s been wrapped and chilled.

Can I freeze it longer than overnight?

Yes. Just make sure it’s wrapped tightly, and let it thaw completely before frosting and serving.

A Simple Cake That Still Feels Like a Treat.

I won’t say I’ll never walk into Nothing Bundt Cakes again… but it’s nice knowing I don’t have to.

This recipe uses the same shortcuts and little tricks I’ve used in my other bundt cake versions, and it’s one of those copycat recipes that actually works—soft, moist, and close enough to the real thing to feel like a keeper.

And it’s the kind of cake that feels like a special taste treat anytime—or be dressed up in Easter cuteness without much extra effort!

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