Classic Carrot Walnut Bundt Cake

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Classic Carrot Walnut Bundt Cake

  • Prep time: 15 minutes

  • Bake time: 45–55 minutes

  • Yields: 1 standard Bundt cake

Ingredients

  • 4 Large Eggs: Room temperature.

  • 1.5 cups (225g) Granulated Sugar: For sweetness and structure.

  • 1 cup (200ml) Milk: Whole or 2% works best.

  • 1 cup (200ml) Oil: Use a neutral oil like vegetable or canola.

  • 2.5 cups (300g) All-Purpose Flour: Sifted to avoid lumps.

  • 2 packets (20g) Baking Powder: This ensures a great rise.

  • 1 packet (5g) Vanilla: For aromatic depth.

  • 2 cups Grated Carrots: About 3–4 medium carrots.

  • 1 cup Walnuts: Chopped (you can use slightly less if you prefer).

  • 1 tsp Cinnamon: For that signature warm flavor.

  • Optional: Powdered sugar for dusting the finished cake.

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan to ensure the cake releases easily after baking.

  2. Whisk Eggs and Sugar: In a large bowl, beat the 4 eggs and 1.5 cups of sugar together until the mixture is light, fluffy, and pale yellow. This usually takes about 3–5 minutes with a hand mixer.

  3. Add Wet Ingredients: Pour in the 1 cup of oil, 1 cup of milk, and the vanilla. Mix on low speed until just combined.

  4. Incorporate Dry Ingredients: Gradually add the 2.5 cups of sifted flour, the baking powder, and the teaspoon of cinnamon. Stir gently or mix on low until the batter is smooth. Do not overmix, or the cake will become dense.

  5. Fold in Carrots and Walnuts: Using a spatula, gently fold in the 2 cups of grated carrots and the chopped walnuts. This distributes the texture evenly throughout the batter.

  6. Bake: Pour the batter into the prepared Bundt pan. Bake for 45 to 55 minutes.

    • Testing for doneness: Insert a wooden skewer or toothpick into the thickest part of the cake; if it comes out clean, the cake is ready.

  7. Cooling: Allow the cake to cool in the pan for about 10–15 minutes before carefully inverting it onto a wire rack to cool completely.

  8. Finish: Once the cake is cool, dust the top with powdered sugar (as seen in the photo) for a simple and elegant finish.

A Tip for the Perfect Texture

For the most moist result, use the fine side of your grater for the carrots. Finely grated carrots melt into the batter during baking, releasing more moisture than larger shreds.

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