Carrot Bundt Cake

 Ingredients

Cake

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 3/4 cup (180 ml) vegetable oil
• 2 tsp vanilla extract
• 2 cups (about 200 g) finely grated carrots
• 1/2 cup (60 g) chopped walnuts or pecans (optional)

 Method

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 10–12 cup Bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
4. Whisk in the oil and vanilla.
5. Gradually add the dry ingredients and mix just until combined. Don’t overmix.
6. Fold in the grated carrots and optional nuts.
7. Pour the batter evenly into the Bundt pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
9. Cool in the pan for 10–15 minutes, then carefully turn onto a wire rack and cool completely.

 Simple Cream Cheese Glaze

• 4 oz (115 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla

Beat everything until smooth. Add a little more milk if needed, then drizzle over the cooled cake.

 Nut information

If using walnuts or pecans, the cake contains tree nuts. For a nut-free version, simply leave them out. Also check packaged ingredients for possible cross-contact if allergies are a concern.

 Approx. nutrition

Per slice, assuming 12 slices and without optional nuts:

• Calories: ~330
• Carbohydrates: ~43 g
• Protein: ~4 g
• Fat: ~16 g
• Sugar: ~25 g
• Fiber: ~1–2 g

Nutrition is an estimate and varies with ingredient brands and portion size.