Carrot Bundt Cake Recipe

Name: Carrot Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 1/2 c. sugar; 1 Tbsp. baking soda; 1 Tbsp. cinnamon; 1 tsp. salt; 1 1/4 c. confectioners sugar; 4 large eggs; 1 1/2 c. salad oil; 2 c. shredded carrots; 2 c. chopped walnuts; 1 c. applesauce

Servings: persons

3 c. all-purpose flour
2 1/2 c. sugar
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 1/4 c. confectioners sugar
4 large eggs
1 1/2 c. salad oil
2 c. shredded carrots
2 c. chopped walnuts
1 c. applesauce

1
Preheat oven to 350u00b0.
2
Grease and flour Bundt pan.
3
Mix flour, sugar, soda, cinnamon and salt in large mixing bowl.
4
In a small bowl beat eggs slightly.
5
Stir in vanilla and oil.
6
Next, stir in carrots, applesauce, egg mixture and nuts into flour until moistened.
7
Spoon into Bundt pan.
8
Cook 1 hour and 20 minutes. Cool 10 minutes in pan.
9
Flip onto plate.
10
Mix powdered sugar with 5 tablespoons water until smooth.
11
Use this to ice the cake.

3339

kcal

Calories

180

Fat

403

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 1/2 c. sugar, 1 Tbsp. baking soda, 1 Tbsp. cinnamon, and more.

Yes, Carrot Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Bundt Cake

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