A moist, flavorful cake loaded with grated carrots and warm spices, baked in a beautiful bundt pan — perfect for gatherings, holidays, or an everyday treat!
Origin Carrot Bundt Cake
Carrot cake has roots going back centuries, originally a way to use sweet vegetables in desserts. The bundt pan, popularized in America, gives this classic cake a stunning ring shape and even baking.
What I Love About This Recipe
The cake is tender and perfectly spiced, with the natural sweetness of carrots shining through. The bundt shape makes it elegant yet easy to slice, and it pairs wonderfully with cream cheese frosting or a simple glaze.
Also Read : Key Lime Pie Salad
Carrot Bundt Cake
4
servings20
minutes45
minutes391
kcalIngredients
2 cups all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
1 cup vegetable oil
2 cups finely grated carrots (about 4 medium)
1 tsp vanilla extract
1 cup chopped walnuts or pecans (optional)
Cream cheese frosting or glaze for topping (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until smooth and slightly fluffy.
- Slowly add oil and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in grated carrots and nuts (if using).
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Frost or glaze as desired before serving.
Notes
- For extra moisture, add ½ cup crushed pineapple (drained) to the batter.
- Toast nuts lightly for enhanced flavor.
- Store leftover cake wrapped tightly at room temperature or refrigerated.
