Carrot cake is one of those classic desserts that never goes out of style. It’s moist, flavorful, and perfect for any occasion. But what if we told you that there’s a recipe out there for the best carrot bundt cake ever? That’s right, this recipe takes the classic carrot cake to a whole new level. With its rich flavor and moist texture, this cake is sure to become a favorite in your household.
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans
- Preheat your oven to 350°F (175°C).
- Grease a bundt cake pan with cooking spray or butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat together oil, brown sugar, granulated sugar, eggs, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until well combined.
- Stir in the grated carrots and chopped pecans until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Serve and enjoy!
- Serving size: 1 slice (1/12 of cake)
- Calories: 450
- Total fat: 26g
- Saturated fat: 3g
- Cholesterol: 70mg
- Sodium: 440mg
- Total carbohydrates: 51g
- Dietary fiber: 3g
- Total sugars: 33g
- Protein: 6g
This carrot bundt cake recipe takes about 20 minutes to prepare and 50-60 minutes to bake. You’ll need to let the cake cool for 15 minutes in the pan before removing it, and then another 30 minutes to cool completely on a wire rack. So, plan for about 2 hours from start to finish.
- Bundt cake pan
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Cooking spray or butter for greasing the pan
- Cooling rack
This carrot bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or cream cheese frosting. It’s perfect for dessert or even as a sweet breakfast treat with a cup of coffee or tea.
If you’re feeling adventurous, here are some variations you can try:
- Add 1/2 cup of raisins or chopped dates to the batter for extra sweetness.
- Replace the pecans with walnuts or almonds.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace half of the oil with unsweetened applesauce for a healthier version.
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- You can use whole wheat flour instead of all-purpose flour, but the cake may be denser.
- You can use coconut sugar instead of brown sugar for a healthier alternative.
- You can use any type of nuts you prefer or omit them altogether if you have a nut allergy.
- You can use pumpkin pie spice instead of the individual spices listed in the recipe.
This carrot bundt cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.
- Grate the carrots finely for a smoother texture.
- Make sure all the ingredients are at room temperature before you start baking.
- Let the cake cool in the pan for 15 minutes before removing it to prevent it from sticking.
- Don’t overmix the batter or the cake may become tough.
This recipe is adapted from Sally’s Baking Addiction.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake a day ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator.
Q: Can I use a different type of pan?
A: Yes, you can use a 9×13 inch baking pan or two 9-inch cake pans instead of a bundt pan. Adjust the baking time accordingly.
Q: Can I use a different type of oil?
A: Yes, you can use any type of neutral-flavored oil like canola, grapeseed, or avocado oil.
This carrot bundt cake recipe is a winner in my book. It’s so easy to make and the end result is a moist, flavorful cake that everyone will love. The addition of pecans adds a nice crunch and the spices give it a warm, cozy flavor. I love how versatile this recipe is too. You can add your own spin on it by adding raisins, coconut, or even swapping out the nuts. Give it a try and I promise you won’t be disappointed!