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.

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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.

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Origin Carrot Cake Baked Oatmeal

This recipe combines the best of both worlds — the heartiness of baked oatmeal and the sweet, spiced goodness of carrot cake. It’s a fun, nutritious twist on a beloved dessert, offering a great way to start your day.

What I Love About This Recipe
This carrot cake baked oatmeal is like having a slice of cake for breakfast, but in a much healthier form! The oats provide a hearty base, while the carrots, nuts, and warm spices bring all the comforting flavors of a traditional carrot cake.

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Carrot Cake Baked Oatmeal

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 cups rolled oats

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• Pinch of salt

• 2 cups milk (any kind)

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup maple syrup or honey

• 2 tablespoons melted coconut oil or butter

• 2 cups grated carrots (about 2 medium carrots)

• ½ cup chopped walnuts or pecans (optional)

• ¼ cup raisins or dried cranberries (optional)

• Cream cheese or yogurt for topping (optional)

Directions

• Preheat your oven to 375°F (190°C) and grease a baking dish (8×8-inch or similar).
• In a large bowl, mix the oats, baking powder, cinnamon, ginger, nutmeg, and salt.
• In another bowl, whisk together the milk, eggs, vanilla extract, maple syrup (or honey), and melted coconut oil (or butter).
• Add the wet ingredients to the dry ingredients and stir well to combine.
• Fold in the grated carrots, walnuts (if using), and raisins (if using).
• Pour the mixture into the prepared baking dish and spread it evenly.
• Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
• Let cool for a few minutes before slicing and serving.
• Top with a dollop of cream cheese or yogurt for extra flavor (optional).

Notes

• For extra sweetness, you can add a little more maple syrup or honey.
• Feel free to add other mix-ins like shredded coconut or chopped apples for variety.
• You can make this recipe ahead of time and store it in the fridge for up to 4-5 days. Reheat individual servings in the microwave.

The post Carrot Cake Baked Oatmeal appeared first on RecipeWikki.

Here’s a simple recipe that anyone can follow to create the easiest carrot cake ever:

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Easy Carrot Cake Ever

Recipe by RecipeWikkiCourse: DessertCuisine: Indian, AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

457

kcal

This is the best carrot cake recipe I have ever made! It’s so moist and flavorful and makes a large quantity of cake. Since I started making it, I have been hounded to make this cake time and time again. Frost with cream cheese frosting.

Ingredients

• 6 cups grated carrots

• 1 cup brown sugar

• 1 cup raisins

• 4 eggs

• 1 ½ cups white sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup crushed pineapple, drained

• 3 cups all-purpose flour

• 4 teaspoons ground cinnamon

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup chopped walnuts

Directions

• Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
• 
  Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
• 
  Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.
• Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.

Notes

• Grate the Carrots Fresh: Freshly grated carrots will give your cake the best texture and flavor. Avoid using pre-grated carrots as they can be dry.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Stir just until the ingredients are combined.

The post Easy Carrot Cake Ever appeared first on RecipeWikki.

Origin of Carrot Cake

The origin of carrot cake can be traced back to medieval times, where carrots were commonly used in desserts due to their natural sweetness. However, the carrot cake we know today became popular in the 1960s in the United States. The modern recipe was influenced by the idea of using carrots to add moisture and flavor to the cake. Over time, carrot cake has evolved, with many variations featuring nuts, pineapple, or even coconut for added texture and flavor.

Serving Suggestions

Carrot cake is typically served cold, making it an ideal dessert for any occasion, from birthdays to holiday gatherings. It can be sliced into squares or wedges, and you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Some people even like to top it with chopped walnuts or raisins for added crunch and flavor.

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Carrot Cake: A Delicious and Nutritious Dessert

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

350

kcal

carrot cake is a versatile, delicious dessert that has stood the test of time. Whether you’re baking it for a special occasion or just to enjoy a treat at home, this cake is sure to satisfy your sweet tooth while providing a little bit of nutrition.

Ingredients

• For the Cake:

• 2 cups (250g) of all-purpose flour

• 1 and 1/2 teaspoons of baking powder

• 1 teaspoon of baking soda

• 1 teaspoon of ground cinnamon

• 1/2 teaspoon of ground nutmeg

• 1/2 teaspoon of salt

• 1 cup (200g) of granulated sugar

• 1/2 cup (100g) of brown sugar

• 3 large eggs

• 3/4 cup (180ml) of vegetable oil

• 1 teaspoon of vanilla extract

• 2 cups (200g) of grated carrots

• Optional: 1/2 cup (60g) of chopped walnuts or pecans

• Optional: 1/2 cup (80g) of raisins or crushed pineapple (drained)

• For the Cream Cheese Frosting:

• 8 ounces (225g) of cream cheese, softened

• 1/2 cup (115g) of unsalted butter, softened

• 2 cups (240g) of powdered sugar

• 1 teaspoon of vanilla extract

Directions

• Preheat the oven to 350°F (175°C) and grease a cake pan.
• In a large bowl, combine dry ingredients: flour, sugar, baking powder, cinnamon, and nutmeg.
• In another bowl, beat the eggs and oil together until well combined.
• Add the wet ingredients to the dry ingredients, followed by the grated carrots. Stir until the batter is smooth.
• Pour the mixture into the cake pan and bake for about 30 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool before frosting it with cream cheese frosting or your preferred icing.

Notes

• Always use freshly grated carrots instead of pre-shredded ones. Fresh carrots retain more moisture and flavor, making the cake softer and more flavorful.
• Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense cake. A few small lumps in the batter are fine.

The post Carrot Cake: A Delicious and Nutritious Dessert appeared first on RecipeWikki.