A beautifully shaped, ultra-moist carrot cake loaded with warm spices, crunchy nuts, and a touch of sweetness — perfect for brunches, holidays, or cozy afternoons.
Origin Carrot Bundt Cake
Carrot cake has been enjoyed in Europe since medieval times and became especially popular in the U.S. during the 20th century. The Bundt pan adds a modern, elegant presentation to this classic treat.
What I Love About This Recipe
It’s easy to make, stays moist for days, and looks impressive with its pretty Bundt shape. The combination of carrots, spices, and optional nuts makes every bite comforting and rich.
Also Read : Crisp Peach Cobbler
Carrot Bundt Cake
4
servings30
minutes1
hour300
kcalIngredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
1 cup vegetable oil
½ cup applesauce (or more oil)
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs with sugar, oil, applesauce, and vanilla until well combined.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Fold in grated carrots, nuts, and raisins if using.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Notes
- Finely grate the carrots for the best texture.
- Toast the nuts before adding for extra flavor.
- The cake stays moist for several days — store covered at room temperature.
