spiced carrot bundt Archives - RecipeWikki https://recipewikki.com/tag/spiced-carrot-bundt/ Wikipedia of Awesome Taste Mon, 23 Jun 2025 18:31:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png spiced carrot bundt Archives - RecipeWikki https://recipewikki.com/tag/spiced-carrot-bundt/ 32 32 Carrot Bundt Cake https://recipewikki.com/carrot-bundt-cake-2/ Mon, 23 Jun 2025 18:31:43 +0000 https://recipewikki.com/?p=7952 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 […]

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]]> 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
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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.

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