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–+ servings
carrot bundt cake recipe

Discover the perfect carrot bundt cake recipe for a moist, flavorful dessert that's easy to make and impresses everyone Try it now
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Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 10 people
Calories: 280kcal
Cost: $10 - $15

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Hand mixer
  • Spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Wooden skewer or toothpick

Ingredients

  • 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat)
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon nutmeg
  • 1.5 cups granulated sugar (or 1.25 cups for less sweet)
  • 1 cup vegetable oil (or melted coconut oil)
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups freshly grated carrots (about 3-4 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 0.5 cup raisins or dried cranberries (optional)

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease and flour your bundt pan thoroughly.
  • In a large bowl, whisk together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg).
  • In another bowl, beat together sugar and oil until combined.
  • Add eggs one at a time, mixing well after each addition, then mix in vanilla.
  • Fold the dry ingredients into the wet ingredients gently until no flour streaks remain.
  • Add grated carrots, nuts, and optional add-ins, folding gently to combine.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Tap the pan on the counter to release air bubbles.
  • Let the batter sit for about 5 minutes before baking.
  • Bake in the preheated oven for 50-60 minutes, testing for doneness with a skewer.
  • Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

Be sure to use fresh carrots for best flavor and moisture. This cake can be stored at room temperature for 3 days and in the fridge for up to a week. It actually tastes better on the second day as the flavors meld together! Feel free to experiment with add-ins like crushed pineapple, coconut, or citrus zest for variation. For a fun twist, consider a maple glaze or simple icing made with powdered sugar and orange juice.

Nutrition

Calories: 280kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 190mg | Fiber: 2g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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