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.
Tips & Substitutions
For a moist cake, avoid over-mixing the batter once the wet and dry ingredients are combined. You can substitute half of the oil with unsweetened applesauce for a lighter version. If you want to add more flavor, include a teaspoon of nutmeg or ginger. Ensure your carrots are freshly shredded for the best texture. This cake pairs beautifully with Cherry-Pineapple Angel Cake for a delightful dessert spread.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a wonderful accompaniment to coffee or tea. For a festive touch, consider garnishing with additional chopped walnuts or a sprinkle of cinnamon. This cake is perfect for gatherings and pairs well with American recipes for a complete meal.
Storage & Reheating
Store leftover Carrot Bundt Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in an oven preheated to 350°F for about 5 minutes until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Bundt Cake contains roughly 1015 calories, with 13g protein, 112g carbohydrates, and 62g fat. It is an excellent source of vitamin A (114% of the Daily Value), dietary fiber (48% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1357mg per serving (59% of the Daily Value).
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).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this Carrot Bundt Cake can be made ahead of time. It actually tastes better after sitting for a day, allowing the flavors to meld. Once cooled, wrap it tightly in plastic wrap and store at room temperature. You can also freeze it for up to three months; just be sure to thaw it in the refrigerator before serving.
What can I use instead of walnuts?
If you're looking to substitute walnuts, you can use pecans or almonds for a similar crunch. For a nut-free version, consider adding raisins or shredded coconut for texture and flavor. Just ensure your guests are aware of any nut allergies when serving.
How do I know when the cake is done baking?
To check if the Carrot Bundt Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture. Keep an eye on it during the last few minutes of baking.
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).