Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 20 minutes

Ingredients

Dry Ingredients

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

Wet Ingredients

• 4 large eggs (room temperature)
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 1 cup (240 ml) vegetable oil (or canola oil)
• 2 teaspoons vanilla extract

Add-ins

• 3 cups (300 g) finely grated carrots
• ½ cup crushed pineapple, well drained (optional, for extra moisture)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For Finishing

• Powdered sugar for dusting

Optional Cream Cheese Glaze

• 4 oz (115 g) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

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Instructions

Step 1: Prepare the Oven

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 10-inch Bundt pan thoroughly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Ginger (if using)
• Salt

Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl:

1. Beat eggs until slightly frothy.
2. Add granulated sugar and brown sugar.
3. Mix until smooth.
4. Slowly beat in the oil.
5. Stir in vanilla extract.

Step 4: Combine

1. Gradually fold the dry ingredients into the wet mixture.
2. Mix just until combined.
3. Fold in grated carrots.
4. Stir in pineapple, nuts, and raisins if using.

Do not overmix.

Step 5: Bake

1. Pour batter into the prepared Bundt pan.
2. Smooth the top.
3. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool

1. Let the cake cool in the pan for 15 minutes.
2. Turn it onto a wire rack.
3. Cool completely before dusting with powdered sugar or adding glaze.

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Optional Cream Cheese Glaze

Beat together:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla

Add milk until the glaze reaches a pourable consistency.

Drizzle over the cooled cake.

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Nutrition Facts (Approximate Per Slice, Plain Cake)

With cream cheese glaze: Add approximately 80 calories, 5 g fat, and 8 g sugar per slice.

Nutrition values are estimates and vary depending on ingredient brands and optional add-ins.

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Storage

• Room Temperature: Up to 3 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

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Baking Tips

• Finely grate the carrots for the softest texture.
• Bring eggs to room temperature for better mixing.
• Don’t overmix the batter to keep the cake tender.
• Grease every groove of the Bundt pan well to prevent sticking.
• Let the cake cool for about 15 minutes before removing it from the pan.

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Variations

• Add shredded coconut.
• Replace walnuts with pecans.
• Add orange zest for a citrus flavor.
• Substitute half the oil with unsweetened applesauce for a lighter cake.
• Mix in white chocolate chips for extra sweetness.

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Frequently Asked Questions (Q&A)

Q: Can I use pre-shredded carrots?
A: Freshly grated carrots are recommended because they contain more moisture and create a softer cake.

Q: Can I make this cake without nuts?
A: Yes. Simply omit the walnuts or pecans. The cake will still be moist and delicious.

Q: Can I use butter instead of oil?
A: Yes, but oil generally produces a moister carrot cake. If using butter, melt and cool it before mixing.

Q: Why did my cake stick to the Bundt pan?
A: Make sure to grease and flour every crevice of the pan, and allow the cake to cool for about 15 minutes before turning it out.

Q: Can I make cupcakes instead?
A: Yes. Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for 18–22 minutes.

Q: Can I make this recipe ahead of time?
A: Yes. In fact, carrot cake often tastes even better the next day as the flavors develop.

Q: Is this cake suitable for freezing?
A: Yes. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months.

Q: Can I reduce the sugar?
A: Yes. You can reduce the total sugar by about ¼ cup without greatly affecting the texture, though the cake will be a little less sweet.