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.

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 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.