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!
What is Carrot Cake?
Carrot cake is a delicious spice cake with a carrot flavor. It is dense, moist and soft. It has the perfect balance of all flavors and each bite is slightly different. In one you may get a walnut in another some carrot! I truly love this sweet spiced cake.
An Uncomplicated recipe!
This recipe is easy and perfect for tea time or birthdays! It takes about 30 minutes to make and another 30 to bake. If you want to add frosting you can! It tastes wonderful in the form of layers. Today I made this for someone who loves bundt and spice! Happy Birthday Grandmother dear, we love you!
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How is it made
This recipe is very uncomplicated. It just combines all the ingredients in a bowl! (You can make it as a one bowl recipe!). One of my recommendations is to very finely process your carrots or they may be overpowering!
As always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. And of course, you’ll also be mixing in some grated carrots. I don’t like to skimp on the carrots when it comes to this recipe, so I use 1 1/2 cups of grated carrots.
I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. However, if you love either one (or both!) feel free to mix some into the batter.
Enjoy!
Carrot Bundt 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!
