Copycat Nothing Bundt Cake Carrot Cake (From Scratch!)
This copycat Nothing Bundt Cake carrot cake captures everything that makes the original worth the trip. The cake is moist, dense, loaded with warm spices, and that signature cream cheese frosting piped in thick ropes down every ridge.
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It's made completely from scratch with no cake mix, and it's one of those recipes that looks far more complicated than it actually is. Finely shredded carrots disappear into the batter, giving you moisture and sweetness without any chunky texture. The frosting is intentionally stiff and piped cold, which is the key to getting those dramatic, picture-perfect ropes that hold their shape. Whether you're baking for Easter, a birthday, or just because you've been craving carrot cake, this is the one
What Makes This a Nothing Bundt Cake Copycat?
If you've ever had a carrot cake from Nothing Bundt Cakes, you know it's different from a typical homemade carrot cake. It's denser and more fine-grained than most recipes. The carrots are shredded so finely that they melt into the crumb - no stringy bites. And the frosting isn't a casual spread across the top. It's piped in thick, deliberate ropes that drape down every ridge of the Bundt pan.
This recipe replicates all of that, but it's made entirely from scratch. A lot of copycat recipes online rely on boxed cake mix and pudding mix as shortcuts. Those shortcuts work, but they produce a different texture - lighter and more airy. This version gives you the dense, buttery crumb that the real thing is known for, using flour, butter, eggs, milk, and warm spices. No box needed.
What You Need
The ingredient list looks long at first glance, but it breaks into three simple parts: the cake, the frosting, and the garnish. Everything here is a standard pantry or baking aisle ingredient.
Cake ingredients: all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking powder, baking soda, unsalted butter, granulated sugar, eggs, whole milk, and finely shredded carrots.
Cream cheese frosting ingredients: cream cheese (cold), unsalted butter (cold), powdered sugar, and vanilla extract.
For garnish: chopped pecans.
Equipment: a Bundt pan (I used a 9.5 inch pan) and a large piping bag fitted with a 1A or 2A round tip.
How to Make Copycat Nothing Bundt Cake Carrot Cake
This recipe comes together in stages - mix the batter, bake, make the frosting while the cake cools, then pipe and garnish. Total hands-on time is about 25 minutes, plus 45-50 minutes of baking and an hour of cooling.
Step 1 - Mix the Batter
Position your oven rack in the center and preheat to 350°F. Liberally grease a 12-cup Bundt pan with nonstick cooking spray or shortening - get into every crevice.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and baking soda. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until a creamy, slightly gritty mixture forms, about 2 minutes. Add the eggs and milk and beat until fully incorporated, scraping down the sides of the bowl as needed. Gradually add the flour mixture and mix on low speed just until no pockets of flour remain. Don't overmix.
Step 2 - Fold in the Carrots
Add the finely shredded carrots and gently fold them into the batter with a spatula or wooden spoon until they're evenly distributed. The carrots should be shredded on the fine holes of a box grater - not the large holes, and not the pre-shredded bags from the store. Fine shreds are what give this cake that smooth, uniform crumb.
Step 3 - Bake
Pour the batter into the prepared Bundt pan. Smooth the top with a spatula and lightly tap the pan on the counter several times to release any trapped air bubbles. Bake for 45 to 50 minutes, until a toothpick inserted into the thickest part comes out clean with no wet batter.
Step 4 - Cool and Unmold
Let the cake cool in the pan on a wire rack for 5 to 10 minutes - no longer, or condensation can form and make it stick. Invert the pan onto a plate or wire rack to release the cake. Let it cool completely before frosting, at least one hour.
Step 5 - Make the Cream Cheese Frosting
This is the step that makes or breaks the Nothing Bundt Cake look. The frosting must be cold and stiff - this is not a typical spreadable cream cheese frosting.
Beat the cold cream cheese and cold butter together on medium speed for 1 to 2 minutes, until combined and smooth. Don't overbeat - that warms the mixture and softens it. With the mixer on low, add the sifted powdered sugar one cup at a time, mixing fully between additions. Start with 3 cups, then add the remaining ½ cup gradually only if needed. The frosting should be very thick and stiff - barely moving when you tilt the bowl. Add the vanilla extract and mix on low until just combined.
Do not add any milk, cream, or additional liquid. This frosting needs to stay extremely thick so the piped ropes hold their shape.
Transfer the frosting to a large piping bag fitted with a Wilton 1A or 2A round tip. If the frosting has softened at all from mixing, refrigerate the filled piping bag for 10 minutes before piping.
Step 6 - Pipe and Garnish
Hold the piping bag straight up and down, perpendicular to the cake. Position the tip at the top of one ridge. Apply steady, even pressure and drag straight down the length of the ridge without lifting. Repeat along each ridge until the entire cake is frosted. The ropes should hold their shape and not slump or spread.
Sprinkle the chopped pecans over the top and serve at room temperature.
How to Shred Carrots for This Cake
The way you shred your carrots makes a real difference in how this cake turns out. Nothing Bundt Cakes uses a very fine carrot shred that melts into the batter - you shouldn't be able to see or feel distinct carrot pieces in the finished cake. Here's how to get that same result at home.
Use the fine holes on a box grater. The small, sharp holes (not the large shredding holes) produce thin, wispy shreds that break down during baking and disappear into the crumb. This is the easiest and most accessible method.
A food processor works too. If you have a food processor with a fine shredding disc, it speeds things up - especially if you're shredding the full 2¼ cups. Just make sure you're using the fine disc, not the standard shredding blade.
Do not use pre-shredded carrots from the grocery store. Those bags are shredded on large holes and the pieces are too thick and coarse for this recipe. They won't break down during baking, and you'll end up with noticeable carrot strands in every bite - which is fine for a rustic carrot cake, but not for this copycat.
Peel your carrots first. The skin can add a slightly bitter, earthy taste and a tougher texture. A quick peel before grating gives you a cleaner flavor.
You'll need about 3 to 4 medium carrots to get 2¼ cups of finely shredded carrot.
How to Get a Bundt Cake Out of the Pan
A Bundt cake that sticks to the pan is heartbreaking - especially when you've nailed the frosting. Here's how to prevent it:
Grease thoroughly. Use solid shortening or nonstick spray and make sure every ridge and crevice is coated. A pastry brush helps get into tight spots.
Time the unmolding carefully. Let the cake cool in the pan for 5 to 10 minutes - not less, not more. Too short and the cake is too fragile. Too long and condensation forms between the cake and pan, causing it to stick.
Invert with confidence. Place a plate or wire rack on top of the pan, flip it over in one smooth motion, and give it a moment to release. If it doesn't drop, tap the bottom of the pan gently.
Why Cold Ingredients Matter for This Frosting
Most cream cheese frosting recipes tell you to soften the cream cheese and butter first. This recipe is the opposite - both go in straight from the refrigerator. That's what makes the frosting stiff enough to pipe into ropes that hold their shape at room temperature.
If you use softened ingredients, the frosting will be too loose. It'll slump down the sides of the cake instead of staying in defined lines. If your frosting does soften during mixing, refrigerate the bowl or the filled piping bag for 10 to 15 minutes before piping. That usually firms it right back up.
Can I Make This Ahead of Time?
Yes. The cake and frosting can be prepared separately in advance.
The unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen cake overnight in the refrigerator before frosting.
The frosting keeps in an airtight container in the refrigerator for up to 5 days. Give it a brief re-whip before piping.
The frosted cake should be stored covered in the refrigerator for up to 4 days. For the best texture and flavor, let individual slices come to room temperature for 15 to 20 minutes before serving.
Piping Tips - 1A vs. 2A
Both Wilton round tips work beautifully for this cake, but they give you a slightly different look:
A Wilton 1A produces a thinner, more delicate rope - elegant and refined.
A Wilton 2A gives the thick, dramatic ropes that Nothing Bundt Cakes is known for. This is the one to use if you want the full copycat look.
If you're new to piping, practice a few ropes on parchment paper first to find a comfortable pressure and speed. It takes about two minutes of practice to get the hang of it.
Looking for more carrot cake recipes? Try our Carrot Cake Bars with Cream Cheese Frosting - an easy sheet pan version that's perfect for feeding a crowd.
Copycat Nothing Bundt Cake Carrot Cake
Equipment
- 1 Bundt pan https://amzn.to/4szSkoF
- 1 1A or 2A piping tip https://amzn.to/47KSEt3
- 1 Piping bags https://amzn.to/4vbsHN5
Ingredients
- For the Cake:
For the Cake-Dry Ingredients:
- 3 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
For the Cake-Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
For the Cake-Mix-Ins:
- 2¼ cups carrots finely shredded
- For the Cream Cheese Frosting:
For the Icing-Dry Ingredients:
- 3½ cups powdered sugar sifted
For the Icicng-Wet Ingredients:
- 8 oz 1 package cream cheese, cold
- 6 tablespoons ¾ stick unsalted butter, cold
- 1 teaspoon pure vanilla extract
For Garnish:
- ¼ cup pecans chopped
Instructions
Make the Cake:
- Preheat: Position oven rack in the center of the oven and preheat to 350°F. Liberally grease a 12-cup Bundt pan with nonstick cooking spray or shortening, making sure to coat every crevice. Set aside.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and baking soda until evenly combined. Set aside.
- Cream butter and sugar: In a large bowl using an electric mixer on medium speed, beat the softened butter and granulated sugar together until a creamy, slightly gritty mixture forms, about 2 minutes.
- Add eggs and milk: Add the eggs and milk to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Combine: Gradually add the flour mixture to the butter mixture and mix on low speed just until no pockets of flour remain. Do not overmix.
- Fold in carrots: Add the finely shredded carrots and gently fold them into the batter using a spatula or wooden spoon until evenly distributed throughout.
- Fill the pan: Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top, then lightly tap the pan on the counter several times to release any air bubbles.
- Bake: Bake for 45–50 minutes, until a toothpick inserted into the thickest part of the cake comes out clean with no wet batter.
- Cool and unmold: Let the cake cool in the pan on a wire rack for 5–10 minutes, then invert the pan onto a plate or wire rack to release the cake. Allow the cake to cool completely before frosting, at least 1 hour.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter: In a large bowl using a stand mixer or hand mixer on medium speed, beat the cold cream cheese and cold butter together for 1–2 minutes, until combined and smooth. Do not overbeat.
- Add powdered sugar: With the mixer on low speed, add the sifted powdered sugar one cup at a time, mixing until fully incorporated before adding the next cup. Scrape down the sides of the bowl as needed. Start with 3 cups; add the remaining ½ cup gradually only if needed. The finished frosting should be very thick and stiff — it should barely move when you tilt the bowl.
- Add vanilla: Add the vanilla extract to the frosting and mix on low until just combined. Do not add any milk, cream, or additional liquid — this frosting must stay very stiff.
- Prepare the piping bag: Transfer the frosting to a large piping bag fitted with a Wilton 1A or 2A large round tip. If the frosting has softened at all from mixing, refrigerate the filled piping bag for 10 minutes before piping.
Frost and Decorate:
- Pipe the frosting: Hold the piping bag straight up and down, perpendicular to the cake. Position the tip at the top of one ridge. Apply steady, even pressure and drag straight down the length of the ridge without lifting. Repeat along each ridge of the Bundt until the cake is fully frosted.
- Garnish: Sprinkle the chopped pecans over the top of the frosted cake. Serve at room temperature.
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