Description: This beautiful and aromatic cake is a crowd-pleaser! Packed with freshly grated carrots that keep the crumb incredibly moist and tender, it features warm hints of cinnamon and nutmeg. Baked in a classic fluted bundt pan and finished with a light dusting of powdered sugar, it makes the perfect treat for tea time, gatherings, or dessert.
Ingredients
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Flour: 2.5 cups all-purpose flour
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Leaveners: 2 tsp baking powder and 1 tsp baking soda
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Spices: 1.5 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt
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Eggs: 4 large eggs (at room temperature)
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Sugar: 1.5 cups granulated sugar (or brown sugar for a richer flavor)
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Oil: 1 cup neutral vegetable oil or canola oil
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Vanilla: 2 tsp vanilla extract
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Carrots: 2 cups freshly grated carrots (about 3-4 medium carrots)
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Optional Add-ins: 1/2 cup chopped walnuts or pecans
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Garnish: Powdered sugar for dusting
Instructions
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Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a standard bundt pan to ensure the cake releases easily.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
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Whisk Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and slightly pale. Whisk in the vegetable oil and vanilla extract until fully incorporated.
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Combine: Gently fold the dry ingredients into the wet mixture using a spatula just until combined (do not overmix).
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Add Carrots: Fold in the freshly grated carrots (and nuts, if using) until evenly distributed throughout the batter.
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Bake: Pour the batter evenly into the prepared bundt pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool & Serve: Allow the cake to cool in the pan for about 15 minutes, then invert it carefully onto a wire rack or serving plate to cool completely. Dust generously with powdered sugar before slicing and serving!
