Carrot Bundt Cake

You deserve a treat now and then, and when it’s time, make it Carrot Bundt Cake.

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What is a Bundt cake? The word “bundt” comes from the German word bundkuchen, which means “a cake for gatherings.” A Bundt pan, originally designed by the company Nordic Ware, was inspired by cake pans used in Europe that had a cone in the center to speed up the baking process. Nordic Ware designed something similar—a ring-shaped pan with ridges inside, leaving a decorative pattern on the cakes and a hole in the center.

Carrot cake confuses people at times because of the use of the word carrot. I mean, we all want to live healthy lifestyles, but when it’s time for cake, do we want to eat carrots? Yes! If you have never had carrot cake, don’t let the name deter you. There are shredded carrots in carrot cake, but they provide a natural sweetness. It is full of yummy flavors, such as cinnamon, raisins, and walnuts. Carrot cake tastes similar to a spice cake. The cinnamon and brown sugar are the stars of the show (plus the cream cheese frosting).

A good cake is one of my weaknesses. Don’t judge me. Topping a cake with cream cheese frosting is happiness overload. The combination of a cake full of cinnamon with the sweet cream cheese frosting on top is indulgent and wonderful. You need this in your life.

At first glance, this carrot cake recipe has a lot of ingredients; however, I love it because all of the ingredients are easily accessible. You simply combine the dry ingredients and wet ingredients separately, and then merge them, just like most cake recipes. Well, except for the frosting, which, of course, has to come at the end. And believe me, this frosting is not to be missed.

Is Carrot Bundt Cake Healthy?

Let’s be realistic. When living a healthy lifestyle, we often don’t seek out cake recipes. The thing is, everyone needs something indulgent now and then. Allowing yourself a treat and a break occasionally can help you stay on track with your healthy eating habits. Never having any downtime from vegetables and all that good stuff can get rather uneventful. So, though I won’t claim that carrot cake is a healthy choice, it also isn’t the worst. The carrots are still a good thing, full of vitamin A and other essential nutrients, even when in a cake.

For our dairy-free friends, you can omit the frosting or make a dairy-free frosting using almond milk, powdered sugar, and margarine (confirm there’s no dairy in the margarine first). For those who need to avoid gluten, make the cake with a gluten-free flour blend. Also, check out this dairy-free cake and our gluten-free chocolate lava cake.

Why put carrots in a cake?

Are carrots necessary in a cake? Why not just make a cake without them? It’s a fair question. Well, carrots have been used in desserts as far back as medieval times. They even used to boil down carrots to make a pudding. Of all the vegetables, carrots are one of the sweetest. Using them in sweet treats stemmed from always making use of every single food and never leaving scraps behind. Food wasn’t always as readily available, especially in the abundance and variety that we have today. So, when needing a filler for a cake, shredded carrots were a smart move and still are today. They also help create a light and airy base for the cake and its texture. In light of this and the added sweetness, carrots are a necessity when it comes to a decent carrot cake.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup walnuts, chopped
4 large eggs
3/4 cup olive oil
2 cups light brown sugar, packed
1 teaspoon vanilla extract
2 cups carrots, finely grated
4 ounces of cream cheese, at room temperature
2 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
1-2 tablespoons milk
1/4 cup walnuts, chopped for garnish

INSTRUCTIONS

Preheat

Prepare oven and Bundt pan.

Mix Dry Ingredients

Combine flour, leavening agents, spices, and add-ins.

Combine Wet Ingredients

Whisk together eggs, oil, sugar, vanilla, and carrots.

Merge

Fold the wet mixture into the dry ingredients.

Bake

Pour batter into pan and bake until done.

Cool

Allow the cake to cool before glazing.

Devour!

FAQs & Tips

How do I store this cake?

Store leftover carrot cake in an airtight container in the refrigerator for up to one week. You can also put it in a container or wrap it in foil and then place it in a Ziploc bag and freeze it for up to 4 months. If you forgo the frosting, you can keep the carrot cake in an airtight container on the counter for up to 3 days.

What if I don’t like the texture of shredded carrots?

Once the cake is fully baked, you don’t really notice the texture of the carrots. But if that is a concern, you can still add the carrots and have that wonderful light and fluffy cake with the sweet flavor of carrots by pureeing them instead. Using a food processor, grind up the carrots rather than shredding them and then add them to the recipe.

What do I do if my frosting is too thick?

If the frosting is too thick, just add a little more milk, one tablespoon at a time, to thin it out. Do this until you get a spreadable consistency that you like.

Serving Suggestions

It’s time to eat cake! Since carrot cake is served as a dessert, there isn’t much to serve with it. Simply slice it and place it on a plate to enjoy. Of course, a warm cup of coffee or tea wouldn’t hurt to wash it down. You can also serve vanilla ice cream on the side, or try this cottage cheese ice cream for a healthier option. Frozen yogurt is also a great alternative.