A moist, warmly spiced carrot cake packed with freshly grated carrots and nuts, baked in a classic Bundt pan and finished with powdered sugar.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 cups finely grated carrots
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¾ cup chopped walnuts or pecans
- ½ cup raisins, optional
For Finishing
- 2–3 tbsp powdered sugar
Instructions
1. Prepare the Bundt Pan
Preheat the oven to 350°F (175°C).
Generously grease a 10–12 cup Bundt pan, making sure to coat all the grooves. Lightly dust with flour and tap out the excess.
2. Prepare the Carrots
Peel and finely grate the carrots.
If they are extremely wet, gently squeeze out a little excess moisture—but don’t dry them completely. The natural moisture helps keep the cake tender.
3. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
Set aside.
4. Mix the Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
5. Combine
Gradually add the dry ingredients to the wet mixture.
Stir gently just until the flour disappears. Do not overmix, as this can make the cake dense.
6. Add Carrots & Nuts
Fold in the grated carrots, chopped walnuts or pecans, and raisins if using.
Mix just until evenly distributed.
7. Fill the Pan
Pour the batter into the prepared Bundt pan.
Smooth the surface with a spatula and gently tap the pan on the counter once or twice to remove large air pockets.
8. Bake
Bake at 350°F (175°C) for approximately 45–55 minutes.
Check with a wooden skewer inserted into the thickest part of the cake. It should come out clean or with a few moist crumbs.
9. Cool
Let the cake cool in the pan for 10–15 minutes.
Carefully loosen the edges with a thin knife, then invert the cake onto a cooling rack.
Allow it to cool completely.
10. Finish
Once completely cool, generously dust the top with powdered sugar.
Slice and serve.
Optional Cream Cheese Glaze
For a richer carrot cake, whisk together:
- 4 oz (115 g) cream cheese, softened
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Drizzle over the completely cooled cake.
Tips
- Finely grate the carrots for the best texture.
- Don’t overmix after adding the flour.
- Grease every groove of the Bundt pan carefully to prevent sticking.
- Allow the cake to cool before removing it from the pan.
- Toasting the walnuts or pecans beforehand gives them an especially delicious flavor.
🧊 Storage
Store the cake covered at room temperature for 2 days, or refrigerate for up to 4–5 days if using cream cheese glaze.
The unfrosted cake can also be frozen for up to 2 months when tightly wrapped.
Q&A
Can I use whole-wheat flour?
You can replace up to half of the all-purpose flour with whole-wheat flour, although the cake will be slightly denser.
Can I leave out the nuts?
Yes. Simply omit them.
Can I add pineapple?
Yes. Use about ½ cup well-drained crushed pineapple and reduce the grated carrot slightly if the batter becomes very wet.
Why did my Bundt cake stick to the pan?
Usually the pan wasn’t greased thoroughly or the cake was removed too soon. Grease all the grooves carefully and allow the cake to cool for 10–15 minutes before turning it out.
Can I make this as cupcakes?
Yes. Divide the batter among lined muffin cups and bake at 350°F (175°C) for about 18–23 minutes, checking with a toothpick.