snowy mountain

Carrot Bundt Cake

This carrot cake rocks my dessert world! It’s packed with carrots and hits the perfect moisture level. The icing enhances it if you’re going for dessert, but in my opinion it isn’t even needed! But if you do want icing, I suggest using this Cashew Coconut Frosting (I love it, try it please!) or this Cream Cheese Frosting recipe!

If you’re looking for a slightly more complex, “wholesome” carrot cake, try my Coconut Carrot Cake.

Total time (from buttering to baked): 1 hour.

Materials: Processor; mixing bowl; beaters; measuring vessels; one large bundt pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):


  • 3 cups (~11 oz) shredded carrots
  • cup neutral oil (like canola)
  • 3 tbsp molasses
  • 1 cup (3 oz) chopped walnuts (optional)
  • 4 eggs
  • Dash orange zest (optional)


  • 2 cups all purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp all spice
  • ¼ tsp cloves
  • ½ tsp salt


  1. Preheat oven to 350˚F. Butter a bundt pan well.
  2. In a processor, process 3 cups (~11 oz) carrots.
  3. In a mixing bowl, beat together cup oil, 3 tbsp molasses, and 1 ½ cups granulated sugar.
  4. Beat in 4 eggs until well combined. Then using a spatula, incorporate the carrots and (optional) walnuts and orange zest.
  5. In a measuring cup, measure 2 cups of all purpose flour. Add to this 2 tsp baking soda, 2 tsp cinnamon, 2 tsp ginger, 1 tsp all spice, ¼ tsp cloves, and ½ tsp salt.
  6. Use a spatula to mix the flour into the wet batter until just combined. Pour into pan.
  7. Bake at 350˚F for ~40 min until springy to the touch.
  8. While the cake is cooling, prepare the Cashew Coconut Frosting or Cream Cheese Frosting. Make sure the cake is cool enough before icing or the icing will melt!

Greetings from our kitchen!

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