Cookie Madness

Keeping Life Sweet One Cookie at a Time

  • Home
  • About Cookie Madness
  • Favorite Recipes Index
  • Recipe Search
  • Subscribe
You are here: Home / Cake / Bundt / Carrot Bundt Cake

Carrot Bundt Cake

February 19, 2008 By Anna 13 Comments

Last night I had everything on hand to make a Carrot Bundt Cake. Well, everything but applesauce. Luckily Todd was able to stop at the store to pick some up, and I was able to make the cake for today’s luncheon.

Carrot Bundt Cake

Since it was for an event, I couldn’t cut into it this morning and show you a texture shot (Update: Texture shot added!), but I did get a little sample at the luncheon and it was very good – probably the best carrot bundt cake I’ve ever made. The original version is from Good Housekeeping, but I improvised slightly with the add-ins.

Carrot Bundt Cake

Try not to be put off by all the oil. It’s a big cake so proportionately that amount is correct and not so over-the top. That said, I’m not going to bill this as a healthy cake and wouldn’t recommend eating it every day for breakfast. You could try cutting the oil in half, but you’d have a different cake. If you are looking for a reduced fat carrot cake, here’s another one from Good Housekeeping.

Carrot Bundt Cake

3 cups all-purpose flour (380 grams)
2 1/2 cups granulated sugar
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
4 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 cup applesauce
2 packed cups shredded and chopped carrot (230 grams)**
1 cup nuts, toasted and chopped walnuts or pecans
3/4 cup plumped raisins plus about ¼ cup dried cherries (optional)
1/3 cup shredded coconut (optional)
Powdered sugar for garnish

Preheat oven to 325 degrees F. Spray a 10 inch 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

Notes: For the carrots, I usually shred the carrots in the food processor or grate them with a grater, then put them on a cutting board and chop them.

I didn’t try this until the next day (today) and can say that it is indeed a great make-ahead. It might even be better today than yesterday. I didn’t bother with a glaze – just a sprinkling of powdered sugar for garnish.

Related posts:

Hyde Park Fudge Cake
Chocolate Pumpkin Bundt Cake
Chocolate Covered Coconut Eggs with a Secret Ingredient

Filed Under: Bundt, Carrot Cakes, Easter

« Potluck Pineapple Cake
White Chocolate Chunk Lemon Cookies »

Comments

  1. Sue says

    February 19, 2008 at 12:35 pm

    Hey Anna! Both of your cakes look delectable. I have a question about the Chips Gone Wild Cookies you posted the other day. If I remember correctly you said you made a half batch and the recipe as you posted it calls for three cups total of various chips, so a full batch would have 6 cups? That seems a like a lot of chips, and before I make them I wanted to double check. Either way this recipe would be good for using up some chips and Rice Krispies that I have in the cupboard.

  2. Melissa from Mass says

    February 19, 2008 at 7:16 pm

    Hi Cookie Girl, one of my favorite recipes is similar to this but has a tunnel of cream cheese inside and just a sprinkle of powdered sugar outside. Thanks for your hard work and great site.

  3. Anna says

    February 19, 2008 at 7:33 pm

    Sue, 6 cups for a full batch or 3 cups for the half batch. The cookies have lots of chips!

    Melissa, I like being called “Cookie Girl”. It sounds so youthful ;). If you’d like to post that recipe here in the comment section, I’m sure a lot of people would love it. I know I would. Tunnels in cakes are the best.

  4. julie says

    February 19, 2008 at 10:22 pm

    Hi Anna,

    I think I remember you saying something about your daughter and Aqua dots? I was at Michael’s today and I saw a recall sign – something in the coating becomes toxic when mixed with the liquid- THey gave a phone number for replacement dots- I am guessing they have aweb site?

  5. Melissa from Mass says

    February 20, 2008 at 6:48 am

    It was easier to find it on google than to dig through my messy recipe clippings so here you go… http://www.vtliving.com/recipes/desserts/carrotcake.shtml

    small suggestion, I try to make a tunnel with a spoon for the filling rather than just pour on top. Delicious!

  6. Anna says

    February 20, 2008 at 7:50 am

    Thanks for the link! I will definitely make that carrot cake. My mom is coming for a visit soon and I think she would love it.

  7. Noble Pig says

    February 20, 2008 at 1:00 pm

    Carrot cake is my hubby’s all time fav. I’m always trying a new recipe so thanks…I’ve never made one in a bundt pan before.

  8. Sarah says

    February 21, 2008 at 4:56 pm

    Did you drain the carrot at all for this recipe? Sometimes I find it’s watery, but I didn’t know if the water content would affect this recipe.

    I’m so excited about this! It looks great!

  9. Anna says

    February 21, 2008 at 5:17 pm

    Sarah, I didn’t drain them.

    The only issue I had, and this happens quite often, is some of the shredded carrots turned green. Nobody seemed to mind, but I hate it when this happens.

  10. Sarah says

    February 22, 2008 at 12:35 pm

    Thanks for the quick response! I didn’t drain them, and it’s so ridiculously delicious! I didn’t use a bundt pan, however, since I don’t actually own one… It tasted great, thanks for the recipe!

  11. Olga says

    September 30, 2010 at 5:11 pm

    Hi.. this looks soo good..Carrot Cake is my favorite cake and you posted it feb 19th .. wich is my birthday.. so i take this as a sign that i must bake this cake..:p what does bound cake means?..i/ve seen it a lot but all i see is they look fluffier?..i tried my wordreference dic.. but couldnt find it :s

  12. Anna says

    September 30, 2010 at 5:30 pm

    Hi Olga!

    I think “Bundt” evolved from the German word “bundkuchen” which describes a ring shaped coffee cake. Here’s the history of the word.

    http://en.wikipedia.org/wiki/Bundt_cake

  13. Olga says

    September 30, 2010 at 6:05 pm

    jeje yes Bundt ups.. thank you for answering so fast… Saludos desde México

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Google+
  • Pinterest
  • RSS
  • Twitter

Categories

  • All-Time Favorites
  • Back to School
  • Bake Sale
  • Bread
    • Biscuits
    • Crackers
    • Doughnuts
    • Granola
    • Muffins
    • Quick Breads
      • Apple Bread
      • Banana Bread
      • Beer Bread
      • Blueberry Bread
      • Bran Bread
      • Carrot Bread
      • Chocolate Bread
      • Cornbread
      • Gingerbread
      • Lemon Orange
      • Pumpkin Bread
      • Spice
      • Zucchini Bread
    • Scones
    • Waffles and Pancakes
    • Yeast Breads
      • Babka
      • Bagels
      • Chocolate Yeast
      • Cinnamon Swirl
      • Dinner Rolls
      • English Muffins
      • Focaccia
      • King Cake
      • Kolache
      • Monkey Bubble
      • No-Knead Bread
      • Pizza Dough
      • Pretzel Bread
      • Rye Bread
      • Sandwich Bread
      • Stromboli
      • Sweet Rolls
  • Cake
    • Angel and Chiffon
    • Black Forest
    • Boozy Cakes
    • Boston Cream
    • Bundt
    • Cake Balls
    • Cake Mix
    • Caramel Cake
    • Carrot Cakes
    • Cheesecake
    • Chocolate Cakes
      • German Chocolate
      • Marble
    • Citrus
    • Coconut Pineapple
    • Coffee Cake
    • Cupcakes
    • Frosting
    • Ice Cream Cake
    • Italian Cream Cake
    • Jellyroll Cakes
    • Kid Cakes
    • Mini Loaf Pan
    • Pound Cake
    • Pudding and Poke
    • Red Velvet
    • Spice Cakes
    • Strawberry Cake
    • Tres Leches
    • Unusual or Retro
    • Upside Down
    • Yellow or White
  • Candy
    • Buckeyes
    • Caramel
    • Caramel Corn
    • Cracker Candy
    • Frito Candy!
    • Fudge
    • Marshmallows
    • Peanut Brittle
    • Pralines
    • Pretzel Candy
    • Rocky Road
    • Toffee
    • Truffle
  • Cookies
    • Bar Cookies
      • Apple
      • Candy Bars
      • Cereal Treats
      • Chip Bars
      • Cream Cheese
      • Dream Bars
      • Fruit Bars
      • Granola Bars
      • Lemon Squares
      • Meringue Bars
      • Oat Bars
      • Oreo Bars
      • Peanut Bars
      • Pecan Bars
      • Protein Bars
      • Pumpkin Bars
      • S'mores Bars
      • Seven Layer Bars
      • Spice Bars
      • Toffee Bars
    • Biscotti
    • Blondies
    • Breakfast Cookies
    • Brownies
      • Banana Brownies
      • Booze-y Brownies
      • Brownie Mix
      • Cake-y Brownies
      • Caramel Brownies
      • Fancy Brownies
      • Frosted Brownies
      • Fudge Brownies
      • Healthy Brownies
      • Loaf Pan Brownie
      • Peanut Butter
    • Cookie Bark
    • Cookie Cakes
    • Cookie Mix
    • Cut-Out
    • Drop Cookies
      • Black & White Cookies
      • Butterscotch
        • Macadamia
      • Candy Cookies
        • Coconut
          • Macaroons
        • M&M Cookies
      • Cereal Cookies
        • Granola Cookies
      • Chocolate Chip
        • Big Fat Cookies
        • Miniature
        • Oatmeal Chip
        • White Chip
      • Double Chocolate
        • Cake Mix Cookies
        • Exceptional
      • Gingersnaps
        • Molasses Cookies
        • Spice Cookies
      • Nutty Cookies
      • Oatmeal
        • Rangers
      • Peanut Butter
      • Pumpkin
        • Banana
        • Blueberry
        • Lemon
      • Snickerdoodles
      • Sugar Cookies
      • Wholesome Cookies
    • Gluten Free
    • Just a Dozen
    • Lofthouse Cookies
    • Macarons
      • Meringues
    • No-Bake
    • Shaped or Cut
      • Marshmallow
      • Sandwich Cookies
        • Whoopie Pies
      • Shortbread
      • Slice and Bake
  • Cupcake Packaging
  • Desserts
    • Cobbler
    • Disney Treats
    • Girl Scout Cookie
    • Ice Cream
    • Ice Cream Desserts
    • Icebox Desserts
    • Mousse
    • Pastries
    • Pastry Cream
    • Pudding
    • Shortcakes
    • Slow Cooker
  • Events
  • Fuzz's Recipes
  • Grain Free
  • Holiday
    • Christmas
    • Cinco de Mayo
    • Easter
    • Halloween
    • Holiday Cookies
    • Jewish Cookies
    • July 4
    • St. Patrick's Day
    • Thanksgiving
    • Valentine's Day
  • My Top Picks
  • Packaging
  • Pets
  • Pies
    • Buttermilk Pie
    • Butterscotch Pie
    • Chocolate Pies
    • Coconut Cream
    • Crostata
    • French Silk
    • Fruit Pies
    • Ice Cream Pies
    • Key Lime
    • Lemon Meringue
    • Other Pies
    • Pecan Pies
    • Pie Crust Recipes
    • Pumpkin Pie
    • Strawberry Pies
    • Tarts
  • Reviews
    • Cookbook Reviews
    • Secret Ingredients
  • Savory
    • Entrees
    • Flavored Nuts
    • Salad
    • Soup
  • Soap/Bath Bombs
  • Teacher Gifts
  • Tips/How-To
  • Travel
    • New York
  • Uncategorized
  • Unusual
  • Vegan
Google+
Privacy Policy

© 2018 - Copyright Anna Ginsberg