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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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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 1 day
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
  

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

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
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