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 Decadent Carrot Cake Bars with Cream Cheese Frosting

Carrot cake dates back to medieval Europe when sweeteners were scarce, and carrots were used to add moisture and sweetness to desserts. These bar-style versions simplify the classic layer cake while keeping all the beloved flavors.

What I Love About This Recipe

These bars are soft, rich, and warmly spiced — and the cream cheese frosting adds a perfectly tangy, creamy finish. Easier to make and serve than traditional carrot cake, but just as indulgent.

Also Read : Strawberry Lemonade Cookies

Decadent Carrot Cake Bars with Cream Cheese Frosting

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

220

kcal

Ingredients

• 4 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup powdered sugar

• ½ tsp vanilla extract

Directions

• Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
• Stir in the dry ingredients until just combined.
• Fold in shredded carrots and optional nuts, pineapple, or raisins.
• Pour batter into prepared pan and spread evenly.
• Bake for 22–25 minutes, or until a toothpick comes out clean. Let cool completely.
• Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
• Spread frosting over cooled bars. Slice and serve.

Notes

• Use finely grated carrots for the best texture.
• Bars can be made a day ahead — the flavors develop beautifully overnight.
• Store in the refrigerator for up to 5 days in an airtight container.

The post Decadent Carrot Cake Bars with Cream Cheese Frosting appeared first on RecipeWikki.

Origin Carrot Cake Cookies

Inspired by the beloved American carrot cake, these cookies take the same warm spices, shredded carrots, and textures and turn them into a portable, bite-sized treat — ideal for potlucks, lunchboxes, or anytime cravings.

What I Love About This Recipe

These cookies are soft, flavorful, and packed with texture. They deliver the comfort of carrot cake without the fuss of layering or frosting a full cake — and they pair perfectly with a cup of chai or coffee.

Also Read : Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

140

kcal

Ingredients

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup finely shredded carrots

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

• Cream cheese drizzle (optional): 2 oz cream cheese, 2 tbsp powdered sugar, 1–2 tsp milk

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat butter and both sugars until creamy.
• Add egg and vanilla; mix well.
• Stir in the dry ingredients until combined.
• Fold in shredded carrots, nuts, and raisins if using.
• Scoop dough by tablespoons onto prepared baking sheet.
• Bake for 12–14 minutes, until edges are lightly golden and centers are set.
• Cool on a wire rack. Drizzle with cream cheese mixture if desired.

Notes

• Use finely grated carrots for even texture.
• You can swap raisins for chopped pineapple for extra sweetness.
• Cookies stay soft for days — store in an airtight container.

The post Carrot Cake Cookies appeared first on RecipeWikki.

Origin Carrot Cake Loaf with Cream Cheese Frosting

Carrot cake has European roots, particularly from medieval times when sweeteners were scarce and carrots were used to add sweetness. Over time, it evolved into the beloved American-style carrot cake we know today, often enjoyed with rich cream cheese frosting.

What I Love About This Recipe

It’s soft, flavorful, and comforting — like carrot cake in a simpler, sliceable form. The cream cheese frosting adds just the right amount of richness. It stores well and makes a delightful snack or dessert.

Also Read : Air Fryer Honey Mustard Salmon Bites

Carrot Cake Loaf with Cream Cheese Frosting

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp salt

• 2 large eggs

• ½ cup brown sugar

• ¼ cup granulated sugar

• ½ cup vegetable oil

• 1½ cups grated carrots

• 1 tsp vanilla extract

• ¼ cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan.
• In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In another bowl, beat eggs, sugars, oil, and vanilla. Mix in carrots.
• Add dry ingredients to wet and mix until just combined. Fold in nuts if using.
• Pour into loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
• Cool completely before frosting.
• For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
• Spread over cooled loaf. Slice and enjoy.

Notes

• You can add raisins, crushed pineapple, or coconut for variation.
• Keep refrigerated due to the frosting, and let come to room temp before serving.
• Double the recipe to make one for now and freeze one for later!

The post Carrot Cake Loaf with Cream Cheese Frosting appeared first on RecipeWikki.