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5 from 1 vote

Carrot Bundt Cake

Use fresh red carrots for best result. The cake is rich, wholesome and full of flavors. A great choice for tea party!
Course Dessert
Cuisine British
Keyword carrot bundt cake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 463kcal
Author Mariam Sodawater

Equipment

  • 7.5 inch bundt pan, see notes for more pan sizes

Ingredients

For cake

  • 3 egg at room temperature
  • ¾ cup brown sugar or jaggery, finely grated see notes
  • ¾ cup vegetable oil I used sunflower oil
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fresh cinnamon powder
  • ¼ cup golden raisins
  • ¼ cup walnuts
  • a pinch of salt
  • 1½ cup finely grated carrot (170 gm)
  • 1½ cup flour

For Butter cream frosting

  • 1 stick butter (113 grams)
  • ½ teaspoon vanilla essence
  • 1½ cup icing sugar (200 grams)
  • 1-2 tablespoon milk or cream as needed

Instructions

For Cake

  • Preheat oven on gas mark 4, 180 C or 350 F.Grease 7.5 inch bundt pan generously with butter and set aside.
  • Beat eggs and brown sugar in a bowl until light and fluffy.
  • Whisk in oil, baking powder, baking soda, salt, cinnamon powder, raisin, walnuts and shredded carrots.
  • Next, incorporate flour into the mixture with the help of a spatula just until combined.
  • Pour mixture in the greased bundt pan.
  • Bake for 45 minutes, until toothpick inserted come out clean.
  • Let the cake cool for few minutes then remove from tin and cool on wire rack completely before frosting.

For frosting

  • Beat butter until fluffy with a hand beater or stand mixer. Gradually add sugar to butter while mixing on lowest speed.
  • When all sugar is added, increase the speed of beater and add ½ tablespoon milk at a time to the mixture until it is form a soft frosting texture. Add just 1 or 2 tablespoon milk, as needed. Frosting is ready. You may cover it with cling wrap and store in fridge until cakes is cool and ready to frost.
  • Spread the frosting evenly by circulating the plate and spreading the frosting with a pallete knife. Garnish with walnuts and serve.

Video

Notes

  • You can also bake this cake in 8 inch round pan or 7 inch square pan.
  • Jaggery has high levels of molasses than brown sugar which make it a good option for this cake. Make sure to use finely grated jaggery so it melts easily.
  • They cake is great for teatime when serve warm and freshly baked  even without frosting.

Nutrition

Serving: 1slice | Calories: 463kcal