🥕 Classic Spiced Carrot Bundt Cake
Description
This delightful homemade carrot cake features a tender, spiced crumb loaded with freshly grated carrots and baked to golden perfection in a beautiful fluted bundt pan. Finished with a light dusting of powdered sugar, it offers a wonderful balance of cozy warmth and natural sweetness, making it a wonderful treat for teatime or dessert.
Ingredients
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For the Cake Batter:
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2 cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp salt
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1 cup granulated sugar (or brown sugar)
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3 large eggs
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3/4 cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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2 cups freshly grated carrots (about 3-4 medium carrots)
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1/2 cup chopped walnuts or pecans (optional)
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For the Finish:
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Powdered sugar (for dusting)
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Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
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Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
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Mix Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until smooth and slightly pale. Whisk in the vegetable oil (or melted butter) and vanilla extract until well combined.
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Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, stirring just until incorporated. Do not overmix.
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Fold in Carrots: Gently fold in the freshly grated carrots (and nuts, if using) until evenly distributed throughout the batter.
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Bake: Pour the batter into your prepared bundt pan, smoothing out the top. Bake for 35 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cake to cool in the pan for about 10–15 minutes, then gently invert it onto a serving plate. Let it cool completely, dust the top generously with powdered sugar, slice, and enjoy!
