Carrot Bundt Cake
This Carrot Bundt Cake is moist and comforting, made with grated carrots and warm spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour the structure for the bundt’s beautiful ridges.
- 1.5 cups granulated sugar for sweet, caramelized edges.
- 0.5 cups brown sugar adds warmth and depth.
- 1 teaspoon baking soda rise agent for a lofty crumb.
- 1 teaspoon baking powder rise agent for a lofty crumb.
- 1 tablespoon ground cinnamon cozy spice that defines the cake.
- 0.5 teaspoon ground nutmeg subtle warmth.
- 0.25 teaspoon ground ginger subtle warmth.
- 0.5 teaspoon salt balances sweetness.
Wet Ingredients
- 3 large eggs, room temperature for structure and silkiness.
- 1 cup vegetable oil keeps the cake tender and moist.
- 0.5 cups Greek yogurt or sour cream adds tang and richness.
Main Ingredients
- 2 cups finely grated carrots the star ingredient; packed with moisture and natural sweetness.
- 0.5 cups chopped walnuts or pecans for buttery crunch.
- 0.5 cups raisins or crushed pineapple optional for bursts of sweetness and texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs with granulated and brown sugar until glossy. Add oil and Greek yogurt, mixing until smooth.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Stir in grated carrots, nuts, and optional raisins or pineapple.
Baking
- Pour batter into the prepared bundt pan, smoothing the top.
- Tap the pan once on the counter to settle the batter and remove air pockets.
- Bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
Store wrapped at room temperature for up to 3 days; freezing tips provided.