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A simple carrot Bundt cake recipe with a Nothing Bundt Cakes style cream cheese frosting.
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Carrot Bundt Cake

Carrot cake baked in a Bundt pan. The applesauce is there for extra moisture.
Course Dessert
Cuisine American
Keyword Bundt Cake, Carrot
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour
Servings 12 slices
Author Anna
Cost 5

Ingredients

  • 3 cups all-purpose flour (weight or measure with a light hand) (380 grams)
  • 2 ½ cups granulated sugar (500 grams)
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 4 large eggs
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup applesauce
  • 2 cups shredded and chopped carrot (230 grams)
  • 1 cup nuts, toasted pecans and/or walnuts
  • ¾ cup plumped raisins plus about ¼ cup dried cherries optional
  • ⅓ cup shredded coconut optional
  • 2 tablespoons Powdered sugar for garnish

Instructions

  • Preheat oven to 325 degrees F. Spray a Bundt pan with flour-added cooking spray. This is a sticky cake, so make sure every inch is covered.
  • In a large bowl, thoroughly stir together flour, sugar, baking soda, salt and cinnamon.
  • In a second bowl, stir together eggs, oil and vanilla extract. Add oil mixture to flour mixture and stir with a mixing spoon until blended.
  • Add applesauce and stir just until mixed, then stir in carrots, walnuts, raisins (and cherries if using) and coconut. Pour mixture into pan and bake for 1 hour and 20 minutes.
  • Let cool in pan for about 10 minutes, then flip from pan.
  • Makes 16 servings