Print

Carrot Bundt Cake: The Best Moist Recipe You’ll Love to Make

Carrot Bundt Cake
Print Recipe

This Carrot Bundt Cake is incredibly moist and packed with flavor. It’s the perfect dessert for any occasion!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the granulated sugar, brown sugar, and oil. Beat in the eggs one at a time.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
  5. Pour the batter into the prepared bundt pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For added flavor, consider icing the cake with cream cheese frosting.
  • This cake can be made in advance and freezes well!

Nutrition

Keywords: Carrot Bundt Cake, moist cake, dessert recipe

Find it online: https://homerecipejournal.com/carrot-bundt-cake-the-best-moist-recipe-youll-love-to-make/