Homemade Carrot Walnut Bundt Cake

This delicious homemade carrot walnut cake is soft, tender, and packed with freshly grated carrots, crunchy walnuts, warm cinnamon, and a hint of vanilla. Finished with a light dusting of powdered sugar, it’s perfect for breakfast, afternoon tea, or dessert!

Preparation & Cooking Time

• Prep Time: 20 minutes

• Cook Time: 45–55 minutes

• Cooling Time: 20 minutes

• Total Time: Approximately 1 hour 35 minutes

• Servings: 10–12 slices

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

Wet Ingredients

• 3 large eggs

• ¾ cup vegetable oil

• ½ cup plain yogurt

• 2 teaspoons vanilla extract

Add-ins

• 2 cups freshly grated carrots

• ¾ cup chopped walnuts

• ½ cup raisins (optional)

For Topping

• 2 tablespoons powdered sugar

• Extra chopped walnuts (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt cake pan generously with butter or baking spray. Lightly dust with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the eggs, vegetable oil, yogurt, and vanilla extract until smooth and creamy.

Step 4: Combine the Batter

Gradually pour the wet ingredients into the dry ingredients. Gently mix until just combined. Avoid overmixing, as this can make the cake dense.

Step 5: Add Carrots and Walnuts

Fold in the freshly grated carrots, chopped walnuts, and raisins if using. Mix gently until everything is evenly distributed throughout the batter.

Step 6: Fill the Bundt Pan

Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles.

Step 7: Bake the Cake

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool the Cake

Remove the cake from the oven and let it rest in the pan for 15–20 minutes. Carefully invert onto a wire rack and allow it to cool completely.

Step 9: Decorate and Serve

Dust the cooled cake with powdered sugar. Sprinkle with extra chopped walnuts if desired. Slice and serve with coffee or tea!

Nutrition Information

Estimated per serving, based on 12 slices.

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

Helpful Baking Tips

• Use freshly grated carrots for the best moisture and texture.

• Don’t squeeze the moisture out of the carrots.

• Use room-temperature eggs and yogurt for smoother mixing.

• Chop walnuts into small pieces for even distribution.

• Avoid overmixing the batter.

• Let the cake cool before removing it from the pan.

• Check doneness with a toothpick before removing it from the oven.

Questions & Answers (Q&A)

Q1: Can I make this carrot cake without walnuts?

Yes! Simply leave out the walnuts or replace them with pecans or sunflower seeds.

Q2: Can I use whole wheat flour?

Yes. You can replace half the all-purpose flour with whole wheat flour. The cake may be slightly denser.

Q3: Can I add pineapple?

Absolutely! Add ½ cup of well-drained crushed pineapple for extra moisture and sweetness.

Q4: How do I keep the cake moist?

Use freshly grated carrots, yogurt, and the recommended amount of oil. Avoid overbaking.

Q5: Can I make this cake ahead of time?

Yes! Bake it one day ahead and store it in an airtight container.

Q6: How should I store leftover cake?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Q7: Can I freeze carrot walnut cake?

Yes! Wrap individual slices tightly and freeze for up to 3 months. Thaw before serving.

Q8: Can I add cream cheese frosting?

Definitely! Cream cheese frosting pairs beautifully with the cinnamon, carrots, and walnuts.