Italian Carrot Bundt Cake

Recipe for a moist carrot bundt cake with an orange note

Today I have a delicious Italian carrot bundt cake, perfect for both Easter holidays and everyday. Try my recipe for this unique carrot bundt cake, which delights with its moistness and delicate orange aroma. It’s an excellent choice for lovers of classic baked goods with a touch of originality. Discover how quickly and easily you can prepare this aromatic and tasty dessert that will surely please the whole family and guests.

Italian Carrot Bundt Cake Recipe Step by Step

If you like aromatic and moist cakes prepared with fresh vegetables, then you must bake such a carrot bundt cake.

Moist carrot bundt cake recipe with video

Wypieki Beaty

A recipe for a delicious, simple, and quick bundt cake prepared with fresh carrots.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Cakes

Kuchnia Italian cuisine

Servings 12

Calories 328 kcal

Wyposażenie

• Bundt cake pan with a chimney. or several smaller bundt cake molds.

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Składniki

ingredients for carrot bundt cake

• 200 g carrots (peeled)
• 160 g oil
• 60 ml milk (at room temperature)
• 2 eggs (size L – at room temperature)
• 150 g sugar (3/4 cup)
• 250 g wheat flour – all-purpose (1 and 2/3 cups)
• 50 g potato starch (2 more heaped tablespoons)
• 2 teaspoons baking powder
• orange zest (or orange extract – to taste)

ingredients for bundt cake glaze

• approx 150 g powdered sugar (1 cup)
• approx 20-30 ml milk (to consistency – a few tablespoons)

Instrukcja

 

Step 1 – preparing carrots for carrot bundt cake

• Peel the carrots with a slotted peeler.
  200 g carrots
  
• Slice the carrots into quite thin slices and transfer to a food processor or blender
• Add milk and oil and blend together until you get a puree.
  160 g oil, 60 ml milk
  

Step 2 – preparing the carrot bundt cake batter

• Sift together wheat flour, potato starch, and baking powder through a sieve.
  250 g wheat flour – all-purpose, 50 g potato starch, 2 teaspoons baking powder
  
• In a large bowl, mix eggs with sugar until you get a fluffy and light mixture.
  2 eggs, 150 g sugar
  
• Add the blended carrots and orange zest or orange extract to the beaten eggs and mix together or blend on low speed with a mixer.
  orange zest
  
• Add the sifted flour and mix briefly – just until combined. You can even turn off the mixer when you still see remnants of flour and quickly mix it in with a spoon at the end.
  

Step 3 – baking the carrot bundt cake

• Transfer the batter to the prepared bundt cake pan, thoroughly greased with butter and floured (you can see my short video below the recipe, where I show how to make a brilliant pan release). Here I used one smaller bundt cake pan and several small cupcake molds.
  
• Place the pan with the carrot bundt cake in the oven preheated to 180 degrees Celsius (top/bottom heat mode) and bake for about 35-40 minutes.
• Check with a skewer if the bundt cake is well baked – if the skewer inserted into the center of the cake and pressed to the bottom is wet when removed, you should extend the baking time.
• Remove the finished bundt cake from the oven and cool it for about 10 minutes on a wire rack before removing it from the pan.
• Then carefully invert the bundt cake and remove it onto a plate or platter. Cool completely before pouring the glaze.

Step 4 – preparing the glaze for the carrot bundt cake

• Pour powdered sugar into a bowl, add about 2-3 tablespoons of milk and mix. If the glaze is too thick and the sugar has not dissolved, add a little more milk.
  approx 150 g powdered sugar, approx 20-30 ml milk
• Spread the glaze over the bundt cake. You can also decorate it with colorful sprinkles or festive decorations.
  
• If you don’t want to prepare a glaze, simply sprinkle the bundt cake with powdered sugar before serving – it will still taste delicious!

Film

Uwagi

A glass has a capacity of 250 ml. 

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 328kcalWeglowodany: 43gProtein: 4gTłuszcz: 15g

Keyword carrot bundt cake, Italian Christmas bundt cake

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Carrot Bundt Cake for Easter

My carrot bundt cake today is a classic recipe from Italian cuisine. This bundt cake differs from the traditional carrot cakes known from American and English cuisine. Those cakes usually have finely grated carrots and added warm spices, as well as very often crunchy nuts. This Italian carrot bundt cake is more in the style of the Brazilian carrot cake presented here earlier. Here, the carrot is blended into a puree and added to the dough in this form. Additionally, we don’t add cinnamon or nutmeg to this bundt cake, but only orange. It can be orange zest or orange extract. Such a wonderfully orange-colored bundt cake will look excellent on the holiday table, but the recipe is so versatile that this bundt cake can be eaten all year round. You must try it!

What are the essential ingredients for preparing carrot bundt cake?

To prepare this carrot bundt cake, you will only need a few very basic ingredients that are generally available in any store. Below is a condensed list of the products I used and possible substitutes.

• carrot – in the recipe, I used 200 g of carrots (weight after peeling) – this is roughly one medium carrot
• oil – I used 160 g of rapeseed oil here (which is roughly 2/3 cup), you can also use another oil, or even coconut oil (melted beforehand)
• milk – I used regular 1.5% cow’s milk here, you can substitute it with plant-based milk if you have lactose intolerance
• orange – I didn’t have an orange at home at the moment, so I added a little orange extract to the batter, you can also grate the zest of a medium orange and add it to the batter

How to prepare a perfect carrot bundt cake – tips

Preparing the bundt cake itself is very, very simple and quick. Start by blending the carrots together with oil and milk into a puree – it’s best to do this with a blender – you can use a stand blender or an immersion blender. The second thing is to properly whisk the eggs with sugar – into a thick, fluffy, and light mixture – this will ensure the bundt cake’s fluffiness and lightness. Also, remember that the ingredients you add to the batter should be at room temperature – so at least an hour before preparing the bundt cake, take the eggs and milk out of the refrigerator. If you keep carrots in the refrigerator, take them out earlier too. Sift both flours and baking powder through a fine sieve – this will add fluffiness and lightness to them. After adding the flour to the batter, do not mix the batter for too long – just until the ingredients are combined. This will ensure the bundt cake’s lightness.

Transfer the bundt cake batter to a bundt pan with a chimney. I used a slightly smaller mold here, which resulted in such a charming bundt cake as in the photos. In addition, I baked a few smaller cupcakes that looked wonderful next to this bundt cake. Such smaller carrot cupcakes will be perfect for placing in the Easter basket! If you also want to bake a few such cupcakes, bake them for about 25 minutes in an oven preheated to 180 degrees Celsius with convection mode.

How to make the perfect pan release?

If you have a fancy-shaped bundt pan and then have trouble removing the finished bundt cake because it sticks in the crevices, I have the perfect solution for you! Traditional greasing the pan with butter and dusting with flour doesn’t always work, as it’s hard to reach all the nooks and crannies of the mold. In such situations, a special pan release helps me. You can prepare it in a minute, and then you’ll save yourself a lot of work. I highly recommend it! Watch my short video where I show how to make such a release. Add equal portions of margarine, wheat flour, and oil – blend them together – done!

How to make orange glaze for carrot bundt cake?

If you want to further emphasize the slightly orange flavor of the carrot bundt cake, you can drizzle it with orange glaze. Its preparation is very simple; just replace the milk added to the glaze with orange juice. This can be juice squeezed from a fresh orange or carton juice. If you don’t have orange juice but really want to make orange glaze, make a glaze with milk and add a little orange extract to it. Drizzle the bundt cake with this glaze. You can also grate orange zest and sprinkle it over the glaze.

I hope you enjoy this Italian carrot bundt cake and will use the recipe often. If so, I would be delighted if you share your impressions in a comment below the recipe. And if you like carrot cakes, be sure to try my other recipes for these delicious baked goods; there’s a huge selection on the blog – including for cupcakes and cookies.

Recommended bundt cake recipes perfect for Easter

If you like to eat a nice bundt cake for Easter, and not just cheesecakes, then you must also try these recipes. And you’ll find many more on the blog, so I highly encourage you to browse around.

Red Velvet Bundt Cake recipe with video

Vanilla-Caramel Bundt Cake recipe with video

Pistachio Bundt cake recipe with video