When Two Favorites Met

I was grating carrots for a cake when a bowl of lemons on the counter caught my eye. I added fresh zest to the batter, then finished the cake with a tangy lemon cream cheese glaze. The result was cozy like carrot cake and bright enough to make me cut a second slice.

A Cake with Both Sides

Carrots and oil keep this cake moist, while lemon zest and juice bring a fresh citrus note. A bundt pan gives it a pretty shape without a complicated lemon cake design. It’s a lovely choice when you can’t decide between carrot cake and a lemon cake recipe.

What Goes Into the Bundt

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup neutral oil
• 1/3 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 2 cups finely grated carrots
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice

From Mixing Bowl to Glazed Cake

1. Heat the oven to 350°F and thoroughly grease and flour a 10-cup bundt pan.
2. Whisk the flour, baking powder, baking soda, cinnamon, and salt together.
3. Whisk the eggs, both sugars, oil, 1/3 cup lemon juice, and zest together.
4. Stir the dry ingredients into the wet ingredients just until combined.
5. Fold in the grated carrots.
6. Spoon the batter into the pan and smooth the top.
7. Bake for 45 to 55 minutes, until a skewer comes out clean.
8. Cool in the pan for 15 minutes, then turn onto a rack.
9. Cool the cake completely.
10. Beat the cream cheese, powdered sugar, and remaining 1 tablespoon lemon juice until smooth.
11. Spoon the glaze over the cake.

Ways to Make It Yours

• Add 1/2 cup chopped walnuts to the batter.
• Scatter a little extra lemon zest over the glaze.
• Serve with fresh berries.
• Bake in a loaf pan if you prefer a lemon pound cake from scratch-style presentation.
• Keep the bundt cake plain and serve the glaze on the side.

Pro Tips

• Grate the carrots finely for an even crumb.
• Zest the lemons before juicing them.
• Grease every curve of the bundt pan.
• Avoid overmixing once the flour is added.
• Check the cake with a skewer near the center.
• Let the cake cool fully before glazing.

FAQs

Does this taste more like carrot cake or lemon cake?
It has the moist crumb and gentle cinnamon flavor of carrot cake, with lemon running through the batter and glaze. Neither flavor completely hides the other, which is why I like making them together.

Can I use a different pan?
Yes, though the baking time will change. A 9×13-inch pan works well; start checking for doneness around 30 minutes and bake until a skewer comes out clean.

How should I store the cake?
Because of the cream cheese glaze, keep it covered in the refrigerator for up to 4 days. Let a slice sit at room temperature briefly before eating for a softer texture.

Can I make it ahead?
Yes. Bake the cake a day ahead, cool it completely, and keep it covered in the refrigerator. Add the glaze before serving if you want the neatest finish.

Is this like the Ritz Carlton lemon pound cake?
No. This is a carrot-and-lemon hybrid with a softer, carrot-cake-style crumb, not a traditional lemon pound cake. If yours turns out heavy, make sure the carrots are finely grated and stop mixing as soon as the flour disappears.

Lemon Carrot Bundt Cake with Cream Cheese Glaze

This lemon carrot bundt cake combines the moist, tender crumb of classic carrot cake with the bright, fresh flavor of lemon. Finely grated carrots, warm cinnamon, and a touch of brown sugar create a cozy cake, while lemon juice and zest add a refreshing citrus note. Finished with a smooth lemon cream cheese glaze, this beautiful bundt cake is perfect for afternoon tea, family gatherings, and special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Carrot Cake

• 2 cups all-purpose flour plus extra for dusting the pan
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3 large eggs at room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup neutral oil such as canola, sunflower, or vegetable oil
• 1/3 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest from fresh lemons
• 2 cups finely grated carrots peeled and finely grated
• unsalted butter or baking spray for greasing the bundt pan

Lemon Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar sifted if lumpy
• 1 tablespoon fresh lemon juice for the glaze

Optional Additions

• 1/2 cup chopped walnuts optional, for folding into the batter
• extra lemon zest optional, for garnish
• fresh berries optional, for serving

Equipment

• 10-cup bundt pan
• Mixing bowls
• Whisk
• Electric mixer or hand mixer
• Box grater or food processor
• Microplane or Fine Grater
• Measuring Cups and Spoons
• Cooling Rack
• Rubber Spatula

Method

 

1. Preheat the oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan, making sure to reach every groove, then dust lightly with flour and tap out the excess.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and fine salt until evenly combined.
3. In a large mixing bowl, whisk the eggs, granulated sugar, light brown sugar, and neutral oil until smooth. Add the fresh lemon juice and finely grated lemon zest, mixing until combined.
4. Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk just until no dry flour remains. Avoid overmixing to keep the cake tender.
5. Fold the finely grated carrots into the batter until evenly distributed. If using chopped walnuts, fold them in at this stage.
6. Spoon the batter evenly into the prepared bundt pan and smooth the surface. Gently tap the pan on the counter to release any large air pockets.
7. Bake for 45–55 minutes, or until the cake is golden and a skewer inserted into the thickest part comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final minutes.
8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert it onto a wire rack and lift off the pan.
9. Allow the cake to cool completely on the rack before adding the glaze. Glazing while the cake is warm may cause the cream cheese mixture to melt and run off.
10. To make the glaze, beat the softened cream cheese in a bowl until smooth. Add the powdered sugar and 1 tablespoon of fresh lemon juice, then beat until creamy and pourable. If necessary, add a few drops of lemon juice or water to adjust the consistency.
11. Spoon the lemon cream cheese glaze over the cooled bundt cake, allowing it to drip naturally down the curves. Finish with extra lemon zest if desired, and let the glaze set briefly before slicing.
12. Slice and serve at room temperature, optionally accompanied by fresh berries. Refrigerate any leftover cake because the glaze contains cream cheese.

Notes

Finely grate the carrots for an even crumb and zest the lemons before juicing them. Grease every curve of the bundt pan carefully to help the cake release cleanly. Mix the batter only until the flour disappears, and check for doneness with a skewer near the center. Let the cake cool completely before glazing. You can bake the cake a day ahead and refrigerate it covered, adding the glaze before serving for a neat finish. Store the glazed cake covered in the refrigerator for up to 4 days, and allow individual slices to sit at room temperature briefly before serving. For a different presentation, bake in a greased and lined 9-by-13-inch pan and begin checking for doneness around 30 minutes; the baking time will vary. The optional walnuts add a pleasant crunch, while extra lemon zest or fresh berries make a simple garnish.

One More Slice

I love how this cake brings two familiar favorites to the same table. The carrots make it tender, the lemon keeps it lively, and the glaze settles into every curve of the bundt. It’s the sort of cake I set out for guests and hope there’s one slice left for tomorrow.

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