Carrot Bundt Cake
Let’s get right into it- this is the most moist carrot cake recipe you’ll ever have! The texture is melt in your mouth good and the fluffy cream cheese frosting is the perfect touch. When springtime and Easter roll around all I want is this cake- it’s my absolute favorite!
Why make this carrot cake:
Full of warm spices, shredded carrots and juicy pineapple this texture of this cake is truly unmatched. It is SO moist and almost melts in your mouth.
Something about the carrot-rabbits-Easter pipeline makes this feel like the ultimate spring dessert don’t you think?
Ingredients needed for Carrot Bundt Cake:
- Fresh carrots
- Pineapple
- Vegetable oil (avocado oil or canola oil would work well here)
- Whole wheat flour
- Brown sugar
- Granulated sugar
- Eggs- room temperature
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Cream cheese
- Powdered sugar
- Vanilla extract
Supplies needed:
- 10-12 cup bundt cake pan
- Wire rack for cooling
- Large mixing bowl
The Process:
- Prepare your bundt pan very well by spraying it well with cooking spray and dusting lightly with flour.
- Using a box grater or food processor, shred the carrots and set aside.
- In a large bowl use an electric mixer or a whisk to combine the oil and sugars. Mix until smooth. Add the eggs one at a time and beat until combined followed by salt and cinnamon.
- Combine the flour, baking soda, and baking powder in a bowl and then gradually fold in the dry ingredients and mix on low speed. Add the carrots and pineapple. Pour batter into prepared bundt pan and bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
- Let the cake cool on a wire rack for 15 minutes before inverting it onto a cake stand.
- For the Homemade Cream Cheese Frosting- mix the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract. Whip on high speed until smooth and creaming making sure to scrape the sides of the bowl.
- Cake will last in an airtight container in the fridge for up to a week. (The texture just gets better and better!)
Can I sub out the pineapple?
In my option, the tart tropical element of adding pineapple to the cake really pushes it over the edge and I wouldn’t skip it. It’s the secret ingredient to this cake’s amazing texutre and adds some brightness as well. If you can’t eat pineapple you could sub grated apple.
Other Easter Desserts I love:
Carrot Bundt Cake
The most moist and delicious carrot cake you ever did have.
Ingredients
- 2 cups whole wheat pastry flour (240 g)
- 1½ teaspoons baking soda (7 g)
- 2 teaspoons baking powder (8 g)
- 1 cup brown sugar, packed (200 g)
- 1 cup granulated sugar (200 g)
- 1 cup canola oil (220 g)
- 4 large eggs (about 200 g)
- 1 teaspoon salt (6 g)
- 2 teaspoons ground cinnamon (5 g)
- 2 cups grated carrot (220–240 g)
- 1 can (16 oz) crushed pineapple, well drained (about 8 oz / 225 g after draining)
Instructions
- Preheat oven to 350°F.
- Thoroughly grease and flour a bundt pan.
- In a large bowl, whisk together: flour, baking soda, baking powder, salt, and cinnamon- set aside.
- In another bowl- use an electric mixer or whisk to mix the oil with the sugars. Add eggs one at a time until well mixed.
- Mix in the dry ingredients on low speed.
- Fold in the grated carrot and drained pineapple- scraping the bowl with a spatula and not over-mixing.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Notes
Like nuts in your carrot cake? Feel free to add in 1/2 cup of walnuts or pecans with the carrots and pineapple.
Recipe adapted from Bob's Red Mill