Carrot Bundt Cake Recipe
Carrot Bundt Cake
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Carrot Bundt Cake is special enough for Easter Dinner thanks to crunchy walnuts, plump golden raisins, and a sweet buttercream drizzle.
Any time a cake is made in a Bundt pan, it is automatically upgraded to Fancy Status. So, it seemed only natural to transform the humble carrot cake into something worthy of Easter Dinner. Attractive baking pans won’t you get you there alone, though, so I’ve enlisted crunchy walnuts and golden raisins to make this your Best Bundt Yet. Carrot Bundt Cake is a fun twist on an Easter classic that is sure to please everyone at your table.
No carrot cake can be labeled as such without a substantial amount of carrots in the batter, and this version boasts an entire POUND of carrots. After trimming and peeling them, you can either grate the carrots by hand using a box grater or fit your food processor with the shredding disc and let the machine do all the work. I employed (and recommend) the latter method. After all, you’ll probably want to serve some food other than carrot cake at your Easter Dinner.
I love walnuts in carrot cake so that was a natural choice for me here. I chose golden raisins, but regular raisins are just fine too, and sweeter in my opinion. You also have the option of leaving both out entirely (my husband’s preference). Instead of a traditional cream cheese frosting, I whipped up a simple buttercream glaze and drizzled it over the top of the cooled Carrot Bundt Cake. It adds just the right amount of sweetness and decoration to the cake without overpowering it.
Did you forget to pull your eggs out of the refrigerator ahead of time so they could warm to “room temperature”? Just place them in a bowl and cover them with warm water to remove the chill.
Looking for more Bundt options? Perfect for spring, try my Lemon Bundt Cake, a dressed-up boxed mix that is so moist and flavorful, you’ll swear it was from an upscale bakery.
Carrot Bundt Cake
3 c. + 2 tsp. flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. cinnamon ½ tsp. salt 1 c. walnuts, chopped 1 c. golden raisins 5 eggs, at room temperature 1 ¾ c. sugar 1 c. vegetable oil 1 lb. carrots, peeled and grated ¼ c. butter, melted 1 c. powdered sugar 2 – 3 T. milk or cream
Move an oven rack to the middle position and preheat oven to 325°F. Grease and flour a 12-cup Bundt pan. In a medium bowl, whisk together 3 c. flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix walnuts, raisins, and remaining 2 tsp. flour until evenly coated. Using an electric mixer on medium, beat eggs and sugar on high until well-blended. Slowly drizzle in the oil; increase the speed to high and beat until the mixture is light in color and creamy in consistency. Off the mixer, stir in the flour mixture, walnuts, raisins, and carrots until uniformly combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean with a few crumbs attached, 60 to 90 minutes. Cool in the pan for 30 minutes. Turn out on a cooling rack and cool completely, at least one hour. Once the cake has cooled, combine butter and powdered sugar in a medium bowl. Whisk in milk, 1 T. at a time, until smooth and runny enough to drizzle over the cake. Place the cake (still on the cooling rack) over a cookie sheet and drizzle the glaze using a spoon. 3.2.2310