Carrot Bundt Cake - FoodyWays

Are you a fan of good carrot cake? Then you have to be obsessed with this Carrot Bundt Cake! It has all the normal qualities of a perfect classic carrot cake: it is soft and moist yet full of warm spices and delicious, but with a hint of class since it is baked in a gorgeous Bundt pan.

The Struggle for a Reliable Homemade Cake

Baking a homemade cake is not always so easy, right? You use a recipe and add all the ingredients. Prepare everything with attention, and the recipe turns out completely dry, tasteless, or not that great. That is true especially with carrot cake. Other types appear too greasy, others are dry as they fall apart, or just too sweet. And please do not even talk about what some of the recipe items it with nuts, raisins, or other add-ons that hide the true taste.

There are quite a few people who can fall in love with baking a carrot bundt cake, but fear that the due cake could be disappointing. They desire to have what is:

Wet and not wet, not sugary, taste-sweet but natural.Easy to prepare without spending time in the kitchen

In case that seems familiar, you are not alone. And I have a cake which copes with all those things right–and without making an essay of it.

Ingredients You Need

Dry Ingredients

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients

3 large eggs
¾ cup vegetable oil
½ cup plain Greek yogurt (adds moisture without too much oil)
1¼ cups granulated sugar
1 teaspoon vanilla extract

Add-Ins

2 cups freshly grated carrots (packed)

Optional (but recommended):

½ cup chopped walnuts (optional)
¼ cup raisins (if you like a little chew)

For the Glaze

4 oz cream cheese (softened)
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

How to Make It: Step-by-Step

Prep Your Pan

Butter a ten cup Bundt pan. Oil with cooking spray,/or butter, and powder lightly with flour. This will serve the cake comes out easily upon baking.

Mix the Dry Ingredients

In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine the Wet Ingredients

In another bowl, beat eggs, oil, yogurt, sugar, and vanilla until smooth.

Fold in the Carrots

Add to the wet mixture and mix. Should it use nuts or raisins? Now fold in.

Combine Wet and Dry

Slowly incorporate the dry ingredients into the wet mixture. Stir lightly until the flour pockets stop. Don’t overmix.

Bake

Pour the butter into the Bundt pan. Cook in a 350°F / 175C oven for 45 to 50 minutes. When a toothpick is inserted, it should either wipe out clean or have a little wet crumbs.

Cool and Glaze

Allow the cake to sit in the pan, 10 minutes. Then, place it on a holder to cool thoroughly. Take all the ingredients of the cover and pour them onto the cooled cake.

Why Use a Bundt Pan?

The bundt pan would also create greater top area, which is to say, better touch. The divide makes sure even baking of the cake and gives you those beautiful, slightly crispy sides. The beauty is that a typical round or square pan will work; you just need to allow some extra cooking time.

Storage Tips

Room Temperature: Applied, cover to 3 days.
Refrigerator: A maximum of 6 days. Keep it in a tightly-closed container.
Freezer: Freeze the entire cake (unglazed), until 2 months. Defrost and freeze and serve.

Nutrition Snapshot

Calories: 290
Fat: 14g
Protein: 4g
Carbohydrates: 35g
Fiber: 2g

Pair it with a different dessert that is lighter, such as our Cheesecake Brownies. A combination of deep chocolate with fresh carrot flavor is a winning combination.

Common Questions

Can I use store-bought shredded carrots?

Not recommended. The carrots that have already been shredded tend to be dry and fail to break down in the oven. You will have a better touch and be moisturized by using freshly grated carrots.

Can I skip the glaze?

Yes! The cake is tasty by itself. However, to add some sweetness on top, you may as well sprinkle powdered sugar on it.

Can I make it gluten-free?

It can be yes, with a 1:1 gluten-free flour mix. Be sure that it also has xanthan gum as a binding agent.

Final Thoughts

Carrot Bundt cake does not need to be a complicated thing. When done correctly, it is moist, delicious and filling without being too sweet or heavy, just right. The trick is maintaining a rather simple set of ingredients, a rather simple process, and balance being a priority.

Even a fan baker or one interested in making this age-old cake with a twist can make this cake as desired.