Carrot Bundt Cake
A moist, flavorful carrot bundt cake with warm cinnamon and crunchy walnuts, perfect for gatherings or teatime indulgence, topped with a simple powdered sugar glaze.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a Bundt pan.
- Mix flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl.
- In a small bowl, beat the eggs slightly.
- Stir in vanilla extract and salad oil.
- Add shredded carrots, applesauce, beaten eggs, and chopped walnuts to the flour mixture and stir until moistened.
- Spoon the batter into the prepared Bundt pan.
- Bake for 1 hour and 20 minutes.
- Cool the cake for 10 minutes in the pan.
- Flip the cake onto a plate to cool completely.
- Mix powdered sugar with 5 tablespoons of water until smooth.
- Use the glaze to ice the cooled cake.
Nutrition & Diet Analysis (per serving)
853
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).