There’s many ways to dress up a Carrot Bundt Cake, however this one is inspired by a classic Italian version that features only carrots and orange. A few additional spices, like cardamom, adds a deepness in flavor for a perfect winter’s cake. A quick honey glaze enhances all the flavors together in this mixer-free cake.
Carrot cake. What a wonder. Filled with vegetables and yet still so deliciously sinful. This recipe is designed for a slightly smaller bundt cake pan. Shown in the photos is a 5-cup size, but the recipe as written can used up to a 6-cup pan. If you have a larger, full sized 8- to 9-cup pan, feel free to double the recipe and fill your tin 3/4 full. An increased baking time means you may have the need to cover the cake with aluminum foil if the top is beginning to brown before fully cooked.
Prepping Your Carrots
As much as I love a complicated baking project, there’s something about a cake that doesn’t require pulling out the mixer. Much like this Grapefruit Olive Oil Cake, you need very few tools. This comes together with nothing but two bowls, a whisk and spatula. But also, a box grater. I know, it’s way easier to buy the pre-shredded carrots at the grocery store, but carrots are the star ingredient here. This is the one time the extra time spent peeling and grating fresh carrots is 100% worth it. Fresh carrots have so much more “life” in them, they are juicier, softer and create a beautifully moist (sorry) cake with that tale-tell orange hue.
Honey Glaze
The honey glaze is the finishing touch here. I like to heat the honey for just 5 seconds in the microwave to make it easier to whisk. Add as much milk for your preference. A little less milk will create a thicker, more opaque, glaze. More milk will create a glaze that will slightly soak into the cake. There’s no right answer here, it’s your cake and glaze your way!
Tips for Success
- For best flavor and texture, shred whole carrots at home
- Do not over-mix batter, gently fold ingredients together just until combined
- Bundt pans with more complicated patterns will require a thorough greasing – baking sprays like Baker’s Joy are helpful to ensure all nooks are covered
Helpful Tools
- This is the exact 5-Cup Bundt Pan I used in the images here. It’s not mini, but it’s not the giant size either.
- Baker’s Joy is really a life saver for all cakes. I have never had a cake stick using this spray.
Carrot Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Cakes
- Method: Easy
- Cuisine: Italian
Description
Filled with vegetables and yet still so deliciously sinful. This Italian-style Carrot Bundt Cake replaces icing with a subtle honey glaze.
Ingredients
- 150g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 2 large eggs, room temperature
- 1/2c. vegetable or canola oil
- 99g granulated sugar
- 106g brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup (113g – 4oz snack container) unsweetened applesauce
- 170g (about 4 medium carrots) shredded carrot
- Zest and juice of 1/2 orange
Honey Glaze
- 113g powered sugar
- 1 tablespoon honey
- 1–2 tablespoons whole milk
Instructions
- Preheat oven to 350°F.
- Generously grease and flour bundt pan.
- Whisk together all dry ingredients.
- In separate bowl, whisk together eggs, oil, sugars, vanilla, and applesauce.
- Slowly add dry ingredients into wet, mixing with rubber spatula.
- Stir in carrots, orange zest and juice.
- Pour into prepared pan and bake for 30-35.
- Cool for 15 minutes before inverting onto cooling rack.
- To make glaze: whisk together ingredients. Adding more milk will make a thinner glaze. Spoon over completely cooled cake.
Notes
- To make a large 8- or 9- cup bundt cake, double recipe and fill tin 3/4 full.
Keywords: bundt, mixer free, vegetable
