Ingredients
For the Carrot Cake
– 2 cups (250 g) all-purpose flour
– 2 cups freshly grated carrots (about 3 medium carrots)
– 1 cup granulated sugar
– ½ cup packed brown sugar
– ¾ cup vegetable oil
– 3 large eggs, room temperature
– ½ cup milk
– 1 teaspoon vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 1½ teaspoons ground cinnamon
– ¼ teaspoon ground nutmeg
– ½ teaspoon salt
– ½ cup chopped walnuts or pecans (optional)
– ½ cup raisins (optional)
For Decoration
– 2 tablespoons powdered sugar
– Extra chopped walnuts (optional)
Instructions
1. Prepare the Oven and Pan
1. Preheat the oven to 350°F (175°C).
2. Grease a 10–12 cup Bundt cake pan thoroughly with butter or nonstick baking spray.
3. Lightly dust the pan with flour, tapping out any excess.
4. Set aside.
2. Prepare the Carrots
1. Wash, peel, and trim the carrots.
2. Grate them finely using a box grater.
3. Measure 2 cups of grated carrots.
4. Set aside. Do not squeeze out their natural moisture because it helps keep the cake soft.
3. Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
– All-purpose flour
– Baking powder
– Baking soda
– Cinnamon
– Nutmeg
– Salt
Mix until evenly combined.
4. Prepare the Wet Ingredients
1. In a large mixing bowl, add granulated sugar and brown sugar.
2. Pour in the vegetable oil.
3. Add eggs one at a time, mixing after each addition.
4. Add milk and vanilla extract.
5. Whisk until the mixture looks smooth and creamy.
5. Combine the Batter
1. Gradually add the dry ingredients to the wet ingredients.
2. Mix gently until just combined.
3. Fold in the freshly grated carrots.
4. Add optional walnuts, pecans, or raisins.
5. Avoid overmixing to keep the cake tender.
6. Fill the Bundt Pan
1. Pour the prepared batter evenly into the greased Bundt pan.
2. Gently tap the pan on the counter to release large air bubbles.
3. Smooth the top with a spatula.
7. Bake the Cake
1. Place the pan on the center rack of the preheated oven.
2. Bake for 45–55 minutes.
3. Insert a toothpick into the thickest part of the cake.
4. If it comes out clean or with a few moist crumbs, the cake is ready.
5. Remove from the oven and let it cool in the pan for 15–20 minutes.
8. Remove and Decorate
1. Carefully invert the Bundt pan onto a serving plate.
2. Allow the cake to cool completely.
3. Dust the top with powdered sugar.
4. Sprinkle with chopped walnuts if desired.
5. Slice and serve with coffee, tea, or a glass of milk.
Nutrition Information
Estimated per slice, based on 12 servings without optional nuts or raisins.
Nutrient Amount
Calories 320–360 kcal
Protein 4–5 g
Carbohydrates 45–50 g
Total Fat 14–17 g
Saturated Fat 2–3 g
Fiber 1–2 g
Sugar 25–30 g
Sodium 180–250 mg
Nutrition values vary depending on the ingredients, portion size, and optional toppings.
Nut & Allergen Information
Nuts optional
– Peanuts: Not included in the basic recipe.
– Tree nuts: Walnuts and pecans are optional ingredients.
– Dairy: Contains milk.
– Eggs: Contains eggs.
– Wheat/Gluten: Contains all-purpose wheat flour.
– Soy: Check vegetable oil and baking spray labels.
– Other allergens: Check ingredient labels for cross-contact warnings.
Nut-Free Option: Simply omit walnuts and pecans. The cake will still be moist, flavorful, and delicious. If preparing for someone with a serious nut allergy, check every ingredient label and avoid cross-contact during preparation.
Q/S – Questions & Suggestions
Q: Can I use only white sugar instead of white and brown sugar?
Yes. You can use 1½ cups granulated sugar, although brown sugar adds extra moisture and a deeper caramel flavor.
Q: Can I use butter instead of vegetable oil?
Yes. Melted and cooled butter can replace vegetable oil in equal amounts, but the cake may have a slightly different texture.
Q: Can I use whole wheat flour?
Yes. Replace up to half the all-purpose flour with whole wheat flour. The cake may become slightly denser.
Q: Do I need to peel the carrots before grating?
Peeling is recommended for a smoother texture, but thoroughly washed carrots can also be used unpeeled.
Q: Why is my carrot cake dry?
Overbaking or adding too much flour can make the cake dry. Measure flour carefully and check the cake near the end of baking.
Q: Can I add pineapple?
Absolutely! Add ½ cup drained crushed pineapple for extra moisture and natural sweetness.
Q: Can I make cream cheese frosting?
Yes! Beat together 4 oz softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract until smooth. Spread or drizzle over the completely cooled cake.
Q: How should I store carrot cake?
Store unfrosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cake should be refrigerated.
Q: Can I freeze carrot cake?
Yes. Wrap individual slices tightly and freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature.
Q: Can I make this recipe into cupcakes?
Yes! Divide the batter between lined muffin cups and bake at 350°F (175°C) for approximately 18–22 minutes.
Chef’s Tips for the Perfect Carrot Cake
– Use freshly grated carrots for the best moisture and flavor.
– Use room-temperature eggs and milk for a smoother batter.
– Do not overmix after adding the flour.
– Grease every corner of the Bundt pan to prevent sticking.
– Let the cake cool before removing it from the pan.
– Add cinnamon and nutmeg for a warm, bakery-style flavor.
Final Result: A beautifully golden Bundt cake with a soft, moist interior, sweet shredded carrots, warm cinnamon flavor, and a delicate powdered sugar finish. Perfect for sharing with family and friends!