Yield: 12–14 servings
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Pan: 10-inch (25 cm) Bundt pan

Ingredients

Dry Ingredients

• 2½ cups (315 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• ¼ teaspoon ground ginger (optional)

Wet Ingredients

• 4 large eggs (room temperature)
• 1½ cups (300 g) granulated sugar
• ½ cup (100 g) brown sugar
• 1 cup (240 ml) vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• 2½ cups (250–280 g) finely grated carrots
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For Dusting

• Powdered (icing) sugar

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 175°C (350°F).
• Grease and flour a Bundt pan thoroughly.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger

Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, beat:

• Eggs
• Granulated sugar
• Brown sugar

for 2–3 minutes until lighter in color.

Add:

• Oil
• Vanilla

Mix until smooth.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Do not overmix.

Step 5: Fold in the Carrots

Gently fold in:

• Grated carrots
• Nuts (if using)
• Raisins (if using)

The batter will be thick.

Step 6: Bake

• Pour batter into the prepared Bundt pan.
• Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Cool

• Cool in the pan for 15 minutes.
• Turn out onto a wire rack to cool completely.

Step 8: Finish

Dust with powdered sugar before serving.

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Nutrition Information (Approximate, per serving; 12 servings)

• Calories: 390 kcal
• Protein: 5 g
• Fat: 21 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Sugar: 28 g
• Sodium: 220 mg

Note: If walnuts, pecans, raisins, or cream cheese frosting are added, the nutrition values will be higher.

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Storage

• Room temperature: 2–3 days (covered)
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months (well wrapped)

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Optional Cream Cheese Frosting

Ingredients

• 225 g (8 oz) cream cheese, softened
• 60 g (¼ cup) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 1 teaspoon vanilla extract

Method

Beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the vanilla. Spread or drizzle over the cooled cake.

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Tips for Success

• Finely grate the carrots so they blend evenly into the batter.
• Don’t squeeze the moisture out of the carrots.
• Measure flour accurately to avoid a dry cake.
• Avoid overmixing after adding the flour.
• Let the cake cool before removing it from the pan.

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Frequently Asked Questions (Q&A)

Q: Can I use pre-shredded carrots?
Freshly grated carrots are recommended because they are finer and moister. Pre-shredded carrots tend to be drier and coarser.

Q: Can I make this cake without nuts?
Yes. Simply omit the nuts with no other changes needed.

Q: Can I add pineapple?
Yes. Add ½ cup (120 g) of well-drained crushed pineapple for extra moisture and flavor.

Q: Can I use butter instead of oil?
Yes, but oil generally produces a moister cake. Substitute with an equal amount of melted butter if preferred.

Q: Can I make cupcakes instead?
Yes. Fill cupcake liners about two-thirds full and bake at 175°C (350°F) for 20–25 minutes.

Q: Why did my cake stick to the Bundt pan?
Bundt pans have many curves, so grease every crevice well and dust with flour before adding the batter.

Q: Can I freeze the cake?
Yes. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Q: Can I reduce the sugar?
Yes. You can reduce the total sugar by about ¼ cup (50 g) without greatly affecting the texture, though the cake will be slightly less sweet.

Q: What can I serve with carrot cake?
It pairs well with cream cheese frosting, whipped cream, vanilla ice cream, fresh berries, or simply a dusting of powdered sugar.