Carrot Bundt Cake
This recipe yields the most moist and flavorful cake ever. With the crunchy butter surface and moist interior, you will love this flavorful carrot cake!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup soft dark brown sugar
- 1/2 cup vegetable oil or canola or sunflower
- 2 large eggs
- 1/2 cup whole milk
- 1 and 1/2 cups finely grated carrots
- 1/2 cup walnuts
- raisins optional
Instructions
- Preheat the oven to 400°F or 200°C and prep your bundt pan. (Greese and flour it)
- Finely grate your carrots in a food processor or by hand. (make sure not to juice them)
- In a large bowl combine your eggs and oil, whisk well. Add in your brown sugar and whisk until fully combined.
- In a medium bowl combine your flour, baking powder, baking soda, cinnamon, and ginger.
- Combine your drys ingredients into the wet and add the milk.
- Stir in your carrots and walnuts (and rasisins with pecans). Put it into your pan and bake for 30 minute sor until a toothpick inserted comes out with a few moist crumbs.
- Fully cool it in your pan. Flip it and enjoy!
Notes
Vegans: For vegans replace eggs with apple sauce and milk with almond milk.
Oil: Make sure you use unflavored oil, such as mazola or canola.
Eggs: Use 3 eggs instead of 4 with a tsp of vanilla and beat them until thick for a larger and fluffier cake.
Enjoy!
-Numnum :)