This looks like a classic carrot bundt cake—super moist, lightly spiced, and packed with fresh grated carrots. Perfect with tea or as a simple dessert!
🛒 Ingredients (Serves 8–10)
Dry ingredients:
- 2 cups all-purpose flour or Oatmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1/2 tsp salt
Wet ingredients:
- 3 eggs
- 1 cup sugar (or 3/4 cup for less sweet)
- 1/2 cup oil (vegetable or canola)
- 1/2 cup milk or yogurt
- 1 tsp vanilla extract
Add-ins:
- 2 cups finely grated carrots
- 1/2 cup chopped nuts (walnuts or almonds, optional)
- 1/4 cup raisins (optional)
👩🍳 Instructions
1. Prepare oven
- Preheat to 180°C (350°F)
- Grease a bundt pan well
2. Mix wet ingredients
- Whisk eggs and sugar until slightly fluffy
- Add oil, milk, and vanilla → mix well
3. Combine dry ingredients
- In another bowl, mix flour, baking powder, baking soda, spices, and salt
4. Make batter
- Gradually add dry ingredients into wet mixture
- Fold in grated carrots and nuts
5. Bake
- Pour batter into bundt pan
- Bake for 35–45 minutes
- Check with toothpick (should come out clean)
6. Cool & serve
- Let cool completely
- Dust with powdered sugar or add glaze
💡 Tips for Perfect Cake
- Use freshly grated carrots (more moisture)
- Don’t overmix → keeps cake soft
- Grease pan well to avoid sticking
- Let cake cool before removing
🔥 Variations
- Cream Cheese Glaze: Mix cream cheese + sugar + milk
- Healthier: Use whole wheat flour + less sugar
- Extra Moist: Add crushed pineapple
- Spiced: Add ginger or cloves
⚖️ Approx Nutrition (Per Slice)
- Calories: ~250–320
- Carbs: ~30–40g
- Fat: ~10–15g
🧮 WW (Weight Watchers) Points (Approx)
- 6–8 points per slice
👉 Lower points:
- Reduce oil
- Use low-fat yogurt
- Cut sugar slightly
❓ FAQs
Why is my cake dry?
Overbaking or too little oil.
Can I make cupcakes?
Yes—bake 18–22 minutes.
Can I store it?
Yes—2–3 days at room temp or refrigerate longer.