Origin Carrot Bundt Cake

Carrot cake traces its roots to medieval Europe, where carrots were used to sweeten desserts. This Bundt version bakes up tall and festive, inspired by American Bundt cakes popularized in the 1950s and ‘60s.

What I Love About This Recipe

It’s loaded with fresh carrots and warm spices, stays tender for days, and looks gorgeous straight from the pan. Plus, the tangy glaze seeps into all the ridges of the cake.

Also Read : Easy No-Cook Tuna and Avocado Tostadas

Carrot Bundt Cake

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

430

kcal

Carrot Bundt Cake is a moist, warmly spiced dessert baked in a beautifully sculpted bundt pan for a stunning presentation. Loaded with freshly grated carrots, warm cinnamon, and often studded with nuts or pineapple, it’s topped with a luscious cream cheese glaze. Perfect for holidays, potlucks, or anytime you crave a comforting classic with a touch of elegance.

Ingredients

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 1 cup vegetable oil

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3 cups finely grated carrots

• 1 cup chopped walnuts or pecans (optional)

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Fold in grated carrots and nuts (if using).
• Pour batter evenly into prepared Bundt pan.
• Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
• Make the glaze: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency.
• Drizzle glaze over cooled cake.

Notes

• For extra flavor, add ½ cup crushed pineapple (well-drained).
• You can skip the glaze and dust the cake with powdered sugar instead.
• Store covered at room temperature up to 2 days or refrigerate up to 5 days.

The post Carrot bundt cake recipe​ appeared first on RecipeWikki.

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

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

300

kcal

Ingredients

• 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.

The post Carrot Bundt Cake appeared first on RecipeWikki.