Moist Spiced Carrot Bundt Cake

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 cup granulated sugar (or brown sugar for a richer flavor)

• 3 large eggs

• 3/4 cup vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

• 2 cups grated carrots (freshly shredded)

• 1/2 cup chopped walnuts or pecans (optional)

• Powdered sugar for dusting

Instructions

1. Preheat and Prep: Preheat your oven to 175°C (350°F). Generously grease and flour a bundt pan to ensure the cake releases easily.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients: In a large bowl, beat the sugar, eggs, vegetable oil, and vanilla extract together until smooth and well combined.

4. Add Carrots: Stir the freshly grated carrots (and nuts, if using) into the wet mixture.

5. Combine Wet and Dry: Gradually fold the dry ingredients into the carrot mixture just until moistened, taking care not to overmix the batter.

6. Bake: Pour the batter evenly into the prepared bundt pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the thickest part of the cake comes out clean.

7. Cool and Serve: Allow the cake to cool in the pan for about 10–15 minutes before gently inverting it onto a serving plate. Let it cool completely, then dust the top with powdered sugar before slicing and serving.