Easy Carrot Bundt Cake Recipe
A delicious and moist carrot bundt cake perfect for any occasion. This easy-to-follow recipe yields a flavorful cake with the right amount of sweetness and spice.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2.5 cups carrots finely grated
- 0.5 cup walnuts chopped, optional
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk together granulated sugar, brown sugar, and oil until well combined.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the grated carrots and walnuts.
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
This carrot bundt cake can be topped with cream cheese frosting or simply dusted with powdered sugar for a lighter touch.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg