Carrot Bundt Cake

Moist and spiced to perfection, this carrot bundt cake is easy to make and perfect for any occasion. Try the recipe today!

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Prep Time: 15

Cook Time: 50

Cooling Time: 10

Total Time: 1 15

Servings: pieces

Calories: 320kcal

Cost: $15

Equipment

Mixing Bowl
Whisk
Spatula
Bundt Pan
Toothpick or Cake Tester

Ingredients

2 cups all-purpose flour or whole wheat for a healthier option
1.5 cups granulated sugar
1 cup finely grated carrots
0.5 cup crushed pineapple optional, but highly recommended
0.75 cups vegetable oil
3 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 cup chopped walnuts or pecans optional

Instructions

Preheat your oven to 350°F (175°C) and grease your Bundt pan generously, dusting it lightly with flour.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, sugar, and oil until smooth, then add the grated carrots and crushed pineapple.
Pour the wet mixture into the dry ingredients and fold gently to combine, adding nuts if desired.
Pour the batter into your prepared Bundt pan and smooth the top, then bake for 45-50 minutes.
Let the cake cool in the pan for 10 minutes before flipping it out onto a serving plate.

Notes

For a fun twist, you can try adding chocolate chips to the batter or substantiate the sweetness with honey or maple syrup instead of sugar. Store the cake wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Individual slices can be frozen for up to 3 months. Before serving, bring the cake back to room temperature for the best flavor and texture. Don't forget to dust with powdered sugar or drizzle with cream cheese frosting for an elegant touch!

Nutrition

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