The cake in your picture looks like a moist carrot-and-nut Bundt cake, with grated carrots folded into a light batter, chopped nuts throughout, and a dusting of powdered sugar on top. The exact original recipe can’t be confirmed from the photo, but the following homemade version is designed to give you a similar golden-brown cake with a soft, tender crumb.
Preparation: 25 minutes
Baking: 45–60 minutes
Yield: 10–12 slices
Oven: 170°C conventional / 160°C fan
1. Complete ingredients
A. Dry ingredients
Ingredient
Quantity
All-purpose flour (maida)
250 g (2 cups, spooned and leveled)
Baking powder
2 tsp (8 g)
Baking soda
½ tsp (2–3 g)
Ground cinnamon
1 tsp
Salt
¼ tsp
Ground nutmeg (optional)
⅛ tsp
B. Wet ingredients
Ingredient
Quantity
Eggs
3 large
White sugar
150 g (¾ cup)
Brown sugar
50 g (¼ cup, packed)
Neutral oil (canola, sunflower, or vegetable oil)
180 ml (¾ cup)
Plain yogurt
60 g (¼ cup)
Vanilla extract
2 tsp
C. Carrots and nuts
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Grated carrots
250 g (about 2 packed cups)
Peel and finely grate the carrots.
Measure after grating; do not squeeze them dry.
Chopped nuts
Nuts — choose your favorite
Walnuts: 100 g (about 1 cup chopped), recommended
Pecans: 75–100 g
Almonds: 75–100 g, chopped
Hazelnuts: 75 g, chopped
Use one type or combine different nuts. Walnuts will give you a result closest to a classic carrot-and-nut cake.
D. Optional finishing
1–2 tbsp powdered sugar for dusting
40–50 g raisins, optional
½ cup crushed pineapple, optional only if well drained and the recipe is adjusted for its extra moisture
My recommendation: Use walnuts and cinnamon, and leave the raisins out if you want the cake to resemble the picture more closely.
2. Step-by-step preparation
How To Properly Grease a Bundt Pan | The Kitchn
Step 1 — Prepare the pan and oven
Preheat your oven to 170°C (340°F) for a conventional oven.
Grease a 10-inch Bundt or tube pan thoroughly with butter or oil.
Dust lightly with flour and tap out the excess.
Bring eggs and yogurt to room temperature.
Tip: Grease all the grooves carefully to prevent the cake from sticking.
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Step 2 — Prepare carrots and nuts
Wash, peel and finely grate 250 g carrots.
Chop 100 g walnuts into small pieces.
If desired, toast the walnuts in a dry pan over low heat for 3–5 minutes, stirring frequently.
Allow the nuts to cool completely before adding them.
Avoid grinding the nuts into powder; small pieces provide the best texture.
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Step 3 — Mix the dry ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Cinnamon
Salt
Optional nutmeg
Whisk for about 30 seconds to distribute the raising agents evenly.
Female hands mixing eggs, sugar, oil and yogurt in glass bowl, top view. Step by step recipe of cooking a cake.
Step 4 — Make the wet mixture
Crack the 3 eggs into a large bowl.
Add white sugar and brown sugar.
Whisk for 2–3 minutes until slightly pale and foamy.
Slowly whisk in the oil.
Add yogurt and vanilla extract.
Mix until smooth.
You do not need to whip the eggs to stiff peaks. A hand whisk or electric mixer on low to medium speed is sufficient.
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Step 5 — Add flour, carrots and nuts
Add the dry ingredients to the wet mixture in two or three portions.
Fold gently with a spatula until most of the flour disappears.
Add grated carrots.
Fold in chopped walnuts and optional raisins.
Stop mixing as soon as everything is evenly combined.
The batter should be thick but easy to spoon into the pan. Do not beat it vigorously after adding flour, as overmixing can make the cake tough.
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Step 6 — Fill the pan
Pour the batter into the prepared pan. Spread it evenly with a spatula and tap the pan gently on the counter once or twice to release large air pockets.
Leave some space at the top for rising. Ideally, the pan should be no more than about two-thirds to three-quarters full.
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Step 7 — Bake
Place the pan on the middle oven rack.
Bake for approximately 45–60 minutes.
Avoid opening the oven during the first 35–40 minutes.
Insert a wooden skewer into the thickest part of the cake.
If it comes out clean or with a few moist crumbs, the cake is ready.
If wet batter sticks to the skewer, bake for another 5–8 minutes and check again. Exact timing depends on your oven and pan.
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Step 8 — Cool and decorate
Let the cake rest in the pan for 10–15 minutes.
Carefully invert it onto a wire rack.
Allow it to cool completely before cutting.
Dust with powdered sugar using a small sieve.
Slice with a sharp serrated knife and serve.
For the finish shown in your picture, powdered sugar alone is enough; frosting is optional.
3. Nut information and variations
Nuts add flavor, texture and healthy unsaturated fats, but they are optional in this recipe.
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Walnuts — best overall choice
Use 100 g. They have an earthy, slightly bitter flavor that complements carrots and cinnamon. Chop finely enough to distribute throughout the cake.
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Pecans — sweeter flavor
Use 75–100 g. They give a buttery taste and a tender crunch.
Chopped almonds
Almonds — firmer crunch
Use 75–100 g. Chop into small pieces; avoid adding too much almond flour because it changes the cake’s structure.
A wooden board with chopped walnuts and a bowl of golden raisins on a light gray background. Home baking ingredients
Walnuts and raisins
Use 75 g walnuts plus 40–50 g raisins for a sweeter, fruitier cake.
Important nut safety information
Nut allergy: If anyone eating the cake has a tree-nut allergy, leave out the nuts and check ingredient labels for cross-contact warnings. Do not assume another nut is a safe substitute.
Children: Chop nuts very finely for young children, considering age-appropriate choking risks.
Storage: Keep nuts sealed in an airtight container in a cool, dark place. Refrigerate or freeze them for longer storage, especially in warm weather.
Roasting: Toasting is optional. It deepens the flavor, but nuts must cool before being mixed into the batter.
Nut-free version: Replace the walnuts with 40–50 g raisins, or simply omit them. You do not need to replace the full nut quantity with flour.
4. Optional cream cheese glaze
If you prefer a bakery-style finish instead of powdered sugar, prepare this simple glaze.
Carrot Bundt Cake – Food Faith Fitness
Ingredients
Cream cheese: 100 g, softened
Powdered sugar: 60–80 g
Milk: 1–2 tbsp
Vanilla extract: ½ tsp
Lemon juice: 1 tsp, optional
Method
Beat the cream cheese until smooth.
Mix in powdered sugar and vanilla.
Add milk gradually until the glaze is thick but pourable.
Add lemon juice if you like a slightly tangy taste.
Drizzle over the completely cooled cake.
Keep the cake refrigerated if topped with cream cheese glaze.
5. Common problems and solutions
Problem
Likely cause
How to prevent it
Cake is dry
Too much flour or excessive baking
Weigh ingredients and check early
Cake is dense
Overmixing or too much carrot moisture
Fold gently and measure carrots
Cake sticks to pan
Pan not thoroughly greased or cake removed too soon
Grease every groove and cool 10–15 minutes
Cake sinks in the middle
Underbaking or oven opened too early
Check the center and keep the oven closed early on
Nuts sink
Large pieces or overly thin batter
Chop smaller and fold evenly through the batter
Cake tastes oily
Too much oil or insufficient baking
Measure oil carefully and bake until done
Cake is too sweet
Excess sugar or sweet additions
Omit raisins and use the lower sugar amount in the recipe
6. Frequently asked questions (Q&A)
Can I make this cake without walnuts?
Yes. Leave out the walnuts or replace them with raisins if allergies are not a concern. No other ingredient changes are necessary.
Can I use red carrots instead of orange carrots?
Yes. Fresh red carrots commonly available in Pakistan work well. Grate them finely and use 250 g by weight.
Can I make this recipe without brown sugar?
Yes. Replace the 50 g brown sugar with 50 g additional white sugar. Brown sugar adds a deeper flavor, but the cake will still work.
Can I replace oil with butter?
You can use 180–200 g melted butter, cooled before mixing. The cake may have a firmer crumb and less lasting moisture than the oil-based version.
Can I make it without yogurt?
Use 60 g sour cream, or 60 ml milk mixed with 1 tsp lemon juice and rested for 5 minutes. The texture may vary slightly.
Can I bake it in a regular round cake tin?
Yes. Divide the batter between two greased 8-inch round pans, filling each no more than two-thirds full. Begin checking around 25–35 minutes. Baking time depends on the pan and oven.
Can I bake this in a cooker or without an oven?
A heavy-bottomed stovetop pot can work with a suitable rack and controlled low heat, but timing and results vary. Never use a sealed pressure cooker for dry baking; follow your appliance’s instructions.
How do I make the cake extra moist?
Use freshly grated carrots, measure the oil accurately, avoid squeezing the carrots dry and do not overbake. Let the cake cool before slicing.
Can I prepare the batter the night before?
It is best to bake soon after mixing because the raising agents begin working once wet ingredients are added. You can grate carrots, chop nuts and measure dry ingredients ahead of time.
How should I store the cake?
For best quality, store the fully cooled, unfrosted cake in an airtight container. It generally keeps for 2–3 days at a cool room temperature, or around 5 days refrigerated. Refrigerate cream cheese-glazed cake promptly.
Can I freeze carrot walnut cake?
Yes. Wrap individual slices or the whole cooled cake tightly and freeze for up to about 2–3 months for best quality. Thaw in the refrigerator or at room temperature while wrapped.
How do I know when it is fully baked?
A skewer inserted into the thickest part should come out clean or with a few moist crumbs, not liquid batter. The cake should spring back lightly when touched.
Is this cake suitable for vegetarians?
It contains eggs and dairy, so it is suitable for many ovo-lacto vegetarians but not for vegans. A vegan version needs a separately tested egg-free recipe.
Can I reduce the sugar?
You can try reducing the combined sugar by about 25–40 g. A larger reduction can change the cake’s browning, tenderness and moisture.
7. Recipe summary and printable checklist
Baking checklist
0 of 8
Grease and flour the Bundt pan
Grate 250 g carrots
Chop 100 g walnuts
Whisk the dry ingredients
Mix eggs, sugars, oil, yogurt and vanilla
Fold in flour, carrots and walnuts
Bake at 170°C for 45–60 minutes
Cool, remove from pan and decorate
For further inspiration, you can compare this recipe with a traditional Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing from Epicurious, which also combines grated carrots, walnuts and cinnamon.
Epicurious
+1
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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