Classic Moist Carrot Bundt Cake

Classic Moist Carrot Bundt Cake

🛒 Ingredients

Dry ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp nutmeg (optional)
• ½ tsp salt

Wet ingredients:

• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil (or neutral oil)
• 2 tsp vanilla extract

Add-ins:

• 2 cups finely grated carrots (fresh)
• ½ cup chopped walnuts or pecans
• ½ cup raisins (optional)

🔪 Instructions

1. Prep

• Preheat oven to 175°C (350°F)
• Grease and flour a bundt pan thoroughly

2. Mix dry ingredients

• In a bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Cinnamon, nutmeg
  • Salt

3. Mix wet ingredients

• In a large bowl, whisk:
  • Eggs
  • Granulated sugar + brown sugar
• Add oil and vanilla
• Mix until smooth and slightly thick

4. Combine

• Gradually add dry ingredients into wet mixture
• Stir gently until just combined (don’t overmix)

5. Add carrots & extras

• Fold in:
  • Grated carrots
  • Nuts
  • Raisins (if using)

👉 Batter will be thick and textured

6. Bake

• Pour batter into prepared bundt pan
• Bake for 45–55 minutes

👉 Done when a toothpick inserted comes out clean

7. Cool

• Let cake cool in pan for 10–15 minutes
• Turn out onto a rack and cool completely

🍽️ Optional toppings

Simple (like in image):

• Dust with powdered sugar

Cream cheese glaze:

• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

Mix until smooth and drizzle over cake.

💡 Tips for best results

• Use freshly grated carrots (not pre-shredded) for moisture
• Don’t skip oil—it keeps the cake soft for days
• Toast nuts beforehand for deeper flavor
• Tap the pan before baking to remove air bubbles

⏱️ Quick Info

• Prep: 20 min
• Bake: 45–55 min
• Serves: 10–12