Moist Homemade Carrot Bundt Cake

This Moist Homemade Carrot Bundt Cake is incredibly soft, perfectly spiced, and loaded with freshly grated carrots. Every bite is tender, rich, and full of warm cinnamon flavor with a hint of vanilla. The freshly grated carrots keep the cake moist for days, while chopped walnuts add a delightful crunch. Finished with a light dusting of powdered sugar or your favorite cream cheese glaze, this classic carrot cake is perfect for breakfast, dessert, Easter, holidays, or any special occasion. It’s simple to make with everyday ingredients and always turns out beautifully.

Ingredients

Dry Ingredients

• 2½ cups (315g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger

Wet Ingredients

• 4 large eggs
• 1½ cups (300g) granulated sugar
• ½ cup (100g) brown sugar
• 1 cup (240ml) vegetable oil
• 2 tsp vanilla extract

Add-Ins

• 3 cups freshly grated carrots
• 1 cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For Topping

• Powdered sugar or cream cheese glaze

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
4. Add the vegetable oil and vanilla extract, mixing until fully combined.
5. Gradually stir the dry ingredients into the wet ingredients until no dry streaks remain. Do not overmix.
6. Fold in the grated carrots, walnuts, and raisins until evenly distributed.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
10. Dust generously with powdered sugar or drizzle with cream cheese glaze before serving.

Tips & Notes

• Freshly grated carrots produce the moistest cake.
• Avoid pre-shredded carrots, as they are often too dry.
• Toast the walnuts before adding them for deeper flavor.
• Don’t overmix the batter to keep the cake light and tender.
• Store covered at room temperature for 2 days or refrigerate for up to 5 days.
• This cake freezes well for up to 3 months.

Q&A

Can I make this without nuts?
Yes! Simply omit the nuts or replace them with extra raisins or shredded coconut.

Can I use butter instead of oil?
Yes, but oil creates a much moister carrot cake.

Can I make cupcakes instead?
Absolutely. Bake at 350°F (175°C) for 20–25 minutes.

Servings

12–14 slices

Nutrition (Approx. Per Serving)

• Calories: 385
• Protein: 6g
• Carbohydrates: 47g
• Fat: 20g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 30g
• Sodium: 250mg