Packed with carrots, pineapple, nuts, raisins, and spices, this may just be the best carrot cake you’ll ever have.
Satisfy your sweet tooth with this easy-to-make recipe for Carrot Bundt Cake.
1. Info for Carrot Bundt Cake
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 30 min
- Servings: 12
- Calories: 390.44 kcal
2. Ingredients for Carrot Bundt Cake
- 4 medium carrots (grated) (240 g, 8.5 oz or 2 cups)
- 1/2 cup (2 oz.) walnuts (finely chopped)
- 1 (8 oz.) can crushed pineapple
- 3/4 cup canola oil
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar (packed)
- 1 tsp. vanilla extract
- 3 large eggs
- 2 1/4 cups (275g) all-purpose flour
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-2 oz. (1/4-1/2 cup) raisins
Preheat the oven to 350°F.
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
Grate the carrots, finely chop the walnuts, and thoroughly drain the canned crushed pineapple.
Place the canola oil, sugars, vanilla, eggs, and crushed pineapple in a large mixing bowl. Whisk until thoroughly combined.
Sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt into the bowl. Whisk until the ingredients come together to form a smooth, medium-thick batter.
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.
Pour the batter into the bundt pan.
Bake the bundt cake on the middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Allow the cake to cool in the pan for 15-20 minutes. 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.
Allow the cake to cool for 1-2 hours before slicing and serving.