This carrot bundt cake is easy to make and doesn’t require much skill: just a few wholesome ingredients and a few minutes of preparation to bring a real treat to the table. Its texture is moist thanks to the presence of fresh carrots, and its delicate flavor makes it a timeless classic that melts in your mouth. Perfect for those looking for a quick and healthy dessert.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Carrot Bundt Cake
I used all-purpose flour and almond flour, but you can easily use only all-purpose flour.
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour (If you don't want to use almond flour, use 1/2 cup of all-purpose flour)
- 1/2 cup potato starch
- 1/2 cup granulated sugar (Or cane sugar)
- 1/2 cup vegetable oil
- 3 eggs
- salt (A pinch)
- 1 Packet of baking powder (16 g)
- 14 oz carrots
Steps for the Carrot Bundt Cake
In a large bowl, sift and combine all the dry ingredients: the all-purpose flour, almond flour, the potato starch, the granulated sugar, the baking powder, and a pinch of salt. Mix well with a hand whisk to blend and aerate the dry ingredients.
In a kitchen mixer, pour the vegetable oil and the peeled and chopped carrots (if using pre-cut carrots, ensure they are well-drained). Blend carefully until you get a smooth and homogeneous puree.
To the freshly prepared carrot cream, add the eggs, one at a time. If you prefer, you can do this step directly in the mixer to speed up the process, ensuring each egg is fully incorporated before adding the next.
Gradually pour the carrot cream into the bowl with all the dry ingredients (flours, baking powder, sugar). Mix gently with a spatula or spoon, stirring from the bottom to the top, just long enough to obtain a homogeneous mixture.
Transfer the mixture into a pan (9-inch diameter) previously buttered and floured. You can use a bundt pan for the classic shape, but a simple cake pan will do just fine.
Bake in the static oven preheated to 338°F and cook for about 40 minutes. Always do the toothpick test before removing from the oven: if it comes out dry, the cake is ready.
Once out of the oven, leave the cake in the pan for a few minutes, then unmold it and let it cool completely on a rack. Before serving, generously dust the surface with powdered sugar.
The carrot cake is ready to be enjoyed.
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Storage
The carrot cake keeps well under a glass dome or well covered at room temperature.
