The recipe for carrot bundt cake is a great way to use up your excess carrots. It is also a yummy carrot cake that is sweet and moist. This cake will still be good for breakfast the next day if you have any leftovers.
The main difference is that there are no nuts in this cake, and instead of using vegetable oil as the cooking oil, we use canola oil.
When using vegetable oil as cooking oil, it is a great time-saver because you don’t have to measure the amount of vegetable oil you need.
However, I prefer using canola oil because it doesn’t cost too much and doesn’t have a strong smell or taste. Also, it is healthier than vegetable oil and tastes better.
How To Prepare Recipe For Carrot Bundt Cake?
Preparation Time: 1 hour
Cooking Time: 20 minutes
- Bundt pan or loaf pan,
- baking sheet,
- measuring cups
- stirring spoon or whisk,
- knife or rotary cheese grater
Ingredients For Recipe For Carrot Bundt Cake:
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated white sugar
- Two teaspoons of baking soda
- One teaspoon of salt
- Two eggs, beaten well with a fork
- 1/2 cup of canola oil
- One teaspoon of vanilla extract
- 1 1/2 cups of shredded carrots, measured after shredding
- 1 cup of chopped pecans (optional)
Making Method Step By Step:
Step 1: Preheat oven to 350 degrees.
Step 2: Grease and flour the bundt cake pan.
Step 3: In a medium bowl, mix the all-purpose flour, sugar, baking soda, and salt.
Step 4: Combine the eggs, canola oil, and vanilla extract in a large bowl.
Step 5: Add the dry ingredients to the wet ingredients and stir well until combined. Stir in the shredded carrots and chopped pecans if using.
Step 6: Pour batter into the prepared pan and bake for 50 minutes or until the top of the cake is golden, and a toothpick inserted in the center comes out clean.
Step 7: Let cool and serve with icing.
Nutrition Facts Of Recipe For Carrot Bundt Cake
- Calories: 120
- Sodium: 307 mg
- Carbs: 19 g
- Fiber: 1 g
- Protein: 2 g
- Net Carbs: 18 g
8 Amazing Serving Ideas Of Recipe For Carrot Bundt Cake
1. After baking the cake, let it cool for 20 minutes. Run a knife around the edges of the cake and then remove it from the pan. Let cool entirely on a cooling rack before icing and serving.
2. For every 1 cup of shredded carrots, you will need about 1 cup icing sugar with about two tablespoons of unsalted butter melted to make carrot cake topping and carrot icing.
3. For every 1 cup of shredded carrots, you will need about 2 to 3 tablespoons of cream cheese to make carrot cake topping and carrot icing.
4. For every 1 cup of chopped pecans, you will need about 1/2 cup icing sugar with one tablespoon half-and-half and a little butter melted to make pecan cake topping and frosting.
5. For every 1 cup of chopped pecans, you need about 1/2 cup icing sugar with two tablespoons of cream cheese and a little butter melted to make pecan cake topping and frosting.
6. For 1/3 cup powdered erythritol, you will need about three tablespoons of pyridoxine hydrochloride and 30 ml water. Mix well until dissolved.
7. For 1/3 cup powdered erythritol, you will need about six tablespoons of pyridoxine hydrochloride and about 45 ml water. Mix well until dissolved.
8. For every 1 cup of shredded carrots, you will need about 2 to 3 tablespoons of cream cheese to make carrot cake topping and carrot icing.
Can I Use Regular Frosting On A Bundt Cake?
Yes, you can. However, you may need to adjust the amount of icing sugar. When using regular frosting, you will need to add more sweetener to flavor the frosting and balance out the sweetness between the cake and the fruit.
Is It Carrot Bundt Cake Martha Stewart?
Yes, This recipe is specially designed for Martha Stewart’s Bundt Cake. From what I know, the original carrot cake recipe came from the American South and was made with all butter.
The original recipe was created in 1889 by J.K. Eberhardt of Chattanooga, Tennessee. He named it after his mother, Martha Stewart.
Is It Goes Carrot Bundt Cake With Raisins?
Yes, it certainly is. The more raisins are added to the batter. The more intense they taste in the final product.
So feel free to get creative and add a lot of raisins if you prefer a sweeter, denser cake, or keep them at just one hour for a lighter, less sweet cake.
Can You Make Carrot Cake Without Nuts?
Yes, you can. However, they will not taste as good as the cake made with nuts. The nuts will add some additional flavor and texture to the final product and give it a much more rich flavor.
How Do You Know When Carrot Cake Is Made?
The easiest way to tell if the cake is made is when a toothpick inserted in the center comes out clean. If you prefer, you can also check by jiggling the pan. If it doesn’t wobble, then your cake is made.
Do You Have To Refrigerate Carrot Cake?
No, you do not need to refrigerate carrot cake. It will last for up to a week, depending on how much you leave out.
You can wrap the leftovers in plastic or aluminum foil and keep them in the fridge.
The recipe for carrot bundt cake is always a favorite among people, and you will not be disappointed by this recipe.
This gluten-free, grain-free, low-carb carrot cake recipe would be a great addition to any low-carb diet.
This would make a wonderful dessert for both morning and evening! However, as with all things, you may need to adjust the number of ingredients depending on your tastes.
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