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.

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Origin Spring Cake – Easy Easter Recipe

Spring cakes are a festive tradition in many cultures, celebrating the season’s fresh start with bright flavors and joyful decorations. Often made around Easter, they symbolize new beginnings and the sweetness of springtime.

What I Love About This Recipe

It’s soft, cheerful, and super easy to make. I love how you can customize it with lemon, berries, or even coconut. And decorating with pastel icing or mini eggs just makes it so fun and festive!

Also Read : Bitter Melon Stir Fry With Pork

Spring Cake – Easy Easter Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• Whipped cream or buttercream

• Sprinkles, fresh berries, mini eggs, or edible flowers

• 1½ cups all-purpose flour

• 1 cup sugar

• ½ cup unsalted butter (softened)

• 2 large eggs

• ½ cup milk

• 1 tsp vanilla extract

• 1½ tsp baking powder

• Zest of 1 lemon (optional)

• Pinch of salt

Directions

• Preheat oven to 350°F (175°C). Grease and flour a cake pan.
• Cream butter and sugar together. Add eggs one at a time, beating well.
• Mix in vanilla and lemon zest (if using).
• In another bowl, whisk flour, baking powder, and salt.
• Add dry mix to wet alternately with milk, stirring until just combined.
• Pour batter into pan and bake for 25–30 mins or until golden and a toothpick comes out clean.
• Cool completely. Frost and decorate as desired.

Notes

• Add a touch of food coloring to the batter for a pastel swirl.
• Pairs beautifully with lemon glaze or cream cheese frosting.
• Make it in layers or as cupcakes too!

The post Spring Cake – Easy Easter Recipe appeared first on RecipeWikki.

Origin No-Bake Carrot Cheesecake

This modern twist combines the warmth of classic carrot cake with the smooth decadence of cheesecake. Perfect for spring celebrations or anytime you want carrot cake without the baking fuss.

What I Love About This Recipe

It’s velvety and refreshing with just the right amount of spice. I love the texture contrast—crunchy crust, creamy top—and it’s so easy to make ahead. The perfect dessert for carrot cake lovers who crave something chill!

Also Read : Japanese Egg

No-Bake Carrot Cheesecake

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

250

kcal

Ingredients

• 1½ cups crushed spiced cookies or graham crackers

• ½ cup finely grated carrots

• ¼ cup melted butter

• 1 cup cream cheese (softened)

• ½ cup ricotta or whipped topping (optional for lightness)

• ⅓ cup powdered sugar (or to taste)

• 1 tsp vanilla extract

• ½ tsp nutmeg

• 2 tbsp lemon juice

• Optional: ¼ cup crushed pineapple (drained)

Directions

• Mix cookie crumbs, carrots, and melted butter. Press into a lined 8×8-inch pan. Chill while making the filling.
• In a bowl, beat cream cheese, ricotta (if using), and powdered sugar until smooth.
• Add vanilla, spices, lemon juice, and pineapple (if using). Mix until creamy.
• Spread filling over the crust and smooth the top.
• Refrigerate at least 4 hours or until firm.
• Slice into bars and serve chilled.

Notes

• or extra flavor, toast the crust crumbs first.
• Add chopped nuts or shredded coconut for texture.
• Keeps well in the fridge for up to 4 days.

The post No-Bake Carrot Cheesecake appeared first on RecipeWikki.