Carrot Bundt Cake Recipe

Name: Carrot Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots grated, 240 g, 8.5 oz or 2 cups; 1/2 cup walnuts finely chopped; 8 ounces crushed pineapple; 3/4 cup canola oil; 3/4 cup granulated sugar; 3/4 cup light brown sugar packed; 1 teaspoon vanilla extract; 3 large eggs; 2 1/4 cups all purpose flour; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 ounces raisins

Servings: persons

4 medium carrots grated, 240 g, 8.5 oz or 2 cups
1/2 cup walnuts finely chopped
8 ounces crushed pineapple
3/4 cup canola oil
3/4 cup granulated sugar
3/4 cup light brown sugar packed
1 teaspoon vanilla extract
3 large eggs
2 1/4 cups all purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces raisins

1
Preheat the oven to 350u00b0 F.
2
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
3
Place the canola oil, sugars, vanilla, eggs, and crushed pineapple in a large mixing bowl. Whisk until thoroughly combined.
4
Sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
5
Add the grated carrots, raisins, and chopped walnuts to the bowl. Fold with a rubber spatula until the ingredients are evenly distributed throughout the batter.
6
Pour the batter into the bundt pan.
7
Transfer the pan to the middle rack of the preheated oven.
8
Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
9
Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
10
To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
11
Allow the cake to cool for 1-2 hours before slicing and serving.

1220

kcal

Calories

Fat

150

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 15 ingredients. The key ingredients include: 4 medium carrots grated, 240 g, 8.5 oz or 2 cups, 1/2 cup walnuts finely chopped, 8 ounces crushed pineapple, 3/4 cup canola oil, 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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