This easy to make Carrot Bundt Cake is light, moist and flavoured with warm spices and a subtle tang of orange. It is dairy free too. Give it a try next time you fancy making a carrot cake.
Carrot Cake is very popular with my children, and I like to think that with it containing fruit and vegetables that it is one of the more healthier cakes I make for them. With banana cake coming in a close second.
I usually make my carrot cake in a square tin so I can cut it into equals portions which are easier for their packed lunches. However, with it being National Bundt Day this week, I thought it was time to make a Carrot Bundt Cake.
The thing I love about this recipe is that it is so easy to make. If I had to moan about anything, it would be the fact that it involves peeling and then grating the carrots, the same as any other carrot cake recipe of course. However, that aside this takes no time to make and is delicious.
When cutting into a carrot cake, I love to see all the little orange flecks from the grated vegetable. Now my children do not like walnuts , or indeed any notes, so I do not add any to my recipe instead using raisins. Ultimately, you could swap the dried fruit for some nuts if you prefer.
Equally, if you would prefer to have a cream cheese frosting you could top your carrot bundt cake with this instead of icing. Again, my boys are not fans of cream cheese which is why I ice my carrot cake. Furthermore, a plain carrot cake with no topping is also nice.
Either way, this recipe is great and I love all the flavours inside the cake and it stays moist for a few days due to its fruit and veg content. Mind you, Carrot cake never lasts long in my house!
Recipe for my Carrot Bundt Cake
- 225g self-raising flour
- 2 eggs
- 100g soft brown sugar
- 125ml sunflower oil
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 eating apple, grated
- 200g carrots, peeled and grated
- 2 tsp orange marmalade
- 50g sultanas
- 100g icing sugar
- cold water
- Preheat the oven to 180ºC/160oC (fan oven)
- Grease a bundt tin, I used a Gugelhupf Tin (roughly 22cm) with oil, and then dust the sides with gluten-free flour.
- In a free standing mixer, beat the eggs, oil and sugar in a large bowl.
- Sieve in the flour and spices, and fold through to combine
- Add the grated apple and carrots and stir into the mixture along with the marmalade and sultanas.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 40 minutes, until and an inserted knife comes out clean.
- Allow the cake to cool in the tin for around 15 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing by mixing the icing sugar with a little water to make a thickish paste and cover the top of your cake - you may well not use up all the icing.
- enjoy x
Bake of the Week
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Welcome to a new Bake of the Week which this week is hosted by Helen and if you pop over to her blog and check out her recipe for Mini Pumpkin Spiced Eclairs, you can link up your new baking recipe. .
Be sure to check back here next week when I host the new #BakeoftheWeek linky and round up.