Spring is finally here. The sun is shining much brighter now. It is time for a fresh, bright treat. This Carrot Bundt Cake is perfect for your Easter table. It is incredibly moist and full of flavor. Your whole family will ask for seconds. You can make this with ease today.
Imagine the smell of warm cinnamon in your kitchen. It feels like a hug in a pan. This cake brings everyone to the table. It is the ultimate way to celebrate the season. You will love how easy it is to share. Every slice is a little piece of joy.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It uses simple pantry staples you already have. The carrots add a wonderful natural sweetness and moisture. It stays fresh and soft for several days. This cake is a holiday favorite for a reason. It looks fancy but requires zero decorating skills.
You do not need to be a master baker. The bundt pan does all the hard work. It creates a beautiful shape every single time. Your friends will think you bought it. It is a budget-friendly way to impress a crowd. Plus, kids love the sweet, creamy glaze.
How to Make It
Making this cake is very straightforward and simple. You just mix the wet and dry ingredients together. There is no need for a heavy stand mixer. A simple hand whisk works perfectly for this batter. You will love how simple and quick the prep is. Even beginners will feel like a professional baker.
The process is very relaxing and fun. You start by whisking your dry ingredients. Then you beat the eggs and sugar until smooth. Folding in the carrots is the best part. You can see the vibrant colors immediately. It is a fail-proof method for everyone.
Ingredients You’ll Need
You only need simple items for this cake. Most are already in your pantry right now. Fresh carrots are the star of the show. High-quality cinnamon and ginger add a warm glow. You will love these fresh ingredients.
- 3 cups finely grated carrots
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chopped walnuts
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons whole milk
Step-by-Step Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack to cool completely.
- In a small bowl, whisk together the cream cheese, powdered sugar, and milk until smooth, then drizzle over the cooled cake.
Best Ways to Enjoy It
Serve this cake at room temperature for best flavor. The cream cheese glaze adds a lovely, creamy tang. It pairs beautifully with a hot cup of coffee. You can even serve it for a special brunch. It is a crowd-pleasing dessert for any occasion. Set it on a pretty cake stand for guests.
Add a few extra walnuts on top for crunch. Some fresh mint leaves look lovely next to it. It is perfect for a sunny afternoon tea. Your guests will feel so special and loved. This cake makes every Easter brunch feel like a party.
Keep It Fresh
Store any leftovers in the refrigerator to keep fresh. The cream cheese glaze needs to stay cool. It will stay fresh for up to five days. You can also freeze individual slices for later. Just wrap them tightly in some plastic wrap. Make it ahead to save time on busy days. Reheat it slightly if you like it warm.
Tips for Best Results
- Use a high-quality non-stick bundt pan for easy release.
- Always grease and flour your pan very thoroughly.
- This prevents the cake from sticking to the sides.
- Grate your carrots finely for the most tender texture.
- Do not overmix the batter after adding the flour.
- Let the cake cool completely before adding the glaze.
- Use room temperature eggs for a smoother cake batter.
- For Easter, add a few candy eggs on top.
Ways to Switch It Up
- Add a handful of raisins for extra sweetness.
- Use pecans instead of walnuts if you prefer.
- For a tropical twist, add crushed pineapple.
- You can use a gluten-free flour blend too.
- Make it dairy-free by using plant-based milk and cream cheese.
Common Questions
Can I make this ahead?
Yes, it tastes even better the next day. The spices have more time to meld together. Just keep it in the fridge until you are ready.
Can I skip the nuts?
Absolutely, it is still delicious without them. You can swap them for seeds or raisins. It is very flexible for picky eaters.
How do I know when it is done?
A skewer should come out clean from the center. Check it at the 50-minute mark. Every oven is a little bit different.
I hope this cake brings joy to your table. It is a true family favorite for the spring season. Enjoy every spiced, sweet bite and happy baking!
— Lidia
Carrot Bundt Cake
Ingredients
- 3 cups finely grated carrots
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large egg s
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sal t
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chopped walnuts
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts using a spatula.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack to cool completely.
- In a small bowl, whisk together the cream cheese, powdered sugar, and milk until smooth, then drizzle over the cooled cake.
