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
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
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Grate the carrots, finely chop the walnuts, and thoroughly drain the canned crushed pineapple.
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Place the canola oil, sugars, vanilla, eggs, and crushed pineapple in a large mixing bowl. Whisk until thoroughly combined.
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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.
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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.
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Pour the batter into the bundt pan.
3.3 Oven
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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.
3.4 Check
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Check to see that cake is done. Remove from oven or add time as needed.
3.5 Prep
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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.
3.6 Serve
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Allow the cake to cool for 1-2 hours before slicing and serving.
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