Carrot Bundt Cake Recipe
This carrot bundt cake recipe is soft, moist, and full of warm flavor. Made with fresh grated carrots, simple pantry ingredients, and easy steps, this homemade carrot bundt cake is perfect for dessert, holidays, or everyday baking.
Equipment
- Bundt pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Cooling rack
- Grater
Ingredients
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil or melted butter
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- ½ cup chopped nuts optional
- ½ cup raisins optional
Instructions
- Preheat your oven to 175°C (350°F). Grease a bundt pan thoroughly with butter or oil and lightly dust with flour.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
- In another bowl, beat eggs, oil or melted butter, milk, and vanilla extract until smooth.
- Slowly add the dry ingredients into the wet ingredients. Mix gently until just combined. Do not overmix.
- Fold in the freshly grated carrots and optional nuts or raisins. Mix evenly.
- Pour the batter into the prepared bundt pan. Smooth the top evenly.
- Place the pan in the oven and bake for 45 to 55 minutes. Check doneness with a toothpick inserted in the center. It should come out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then transfer to a cooling rack to cool completely.
- Slice and serve as is or add cream cheese glaze if desired.
Notes
Use freshly grated carrots for best moisture and flavor
Do not overmix the batter to keep the cake soft
Grease the bundt pan thoroughly to prevent sticking
Allow the cake to cool before removing from the pan
