This version is my take on everyone’s favorite spiced carrot bundt cake. The coconut sugar adds an almost caramel like flavor and cinnamon glaze just takes the cake over the top.
The secret to making this spiced carrot cake all the better is to toast the walnuts because it adds a whole ‘nother level of flavor!
It’s Easter time!
Hoppy Easter everyone! I can’t believe that Easter is already around the corner! That means we are finally done with the cold winter season!
I wish I could say that the weather in Spring is much better than what we experience in the winter time, but unfortunately, here in Vancouver, practically every season is rain season.
Anyways, let’s not focus on the rain much longer because I’ve had enough of it around here already!
Although to be honest, the rain was one of the reasons as to why I decided to make this delicious carrot bundt cake in the first place!
Making bundt cake
I don’t make cake very often because my household doesn’t have a sweet tooth and we always back savory over sweet. But I was craving a warm and spicy pastry of sorts and just had to make carrot cake since Easter was coming up too!
I mean how could anyone resist a cake that’s packed full of carrots, walnuts, currants and cozy spices? Not to mention that there are vegetables in it and that automatically means that you can have practically the whole cake because you’re just eating your daily servings of vegetables 😛
Jokes aside, I was actually surprised that lil’ bun enjoyed this cake as much as I did because she doesn’t like mixing her “healthy foods” with her indulgences.
What are your plans for Easter weekend?
Spiced carrot bundt cake recipe
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup shredded carrots
- 1/4 cup currants
- 1/4 cup raisins
- 1/2 cup chopped toasted walnuts
- glaze: 1 1/2 cup icing sugar + 1 1/2 tablespoons milk + 1/2 teaspoon cinnamon
- Place the currants and raisins in a cup of water. Set aside to let them soak.
- Preheat the oven to 350F.
- In a large bowl, using an electric mixer, whisk the eggs and sugar together until combined. Pour in the oil and mix on medium speed for 2 minutes.
- Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
- Remove the raisins and currants from the water. let them dry off in a sieve.
- Add the dry ingredients into the wet mixture in 1/3 additions. Making sure that you beat on medium speed until smooth in between each addition.
- Fold in the currants, carrots, raisins and walnuts with a rubber spatula. Pour the batter into a lined baking pan.
- Bake at 350F for 20 – 25 minutes until golden brown and a toothpick comes out clean when inserted into the middle.
- Prepare the glaze by combining the icing sugar, milk and cinnamon together in a small bowl. If it is too wet for your liking, add in more icing sugar and if it’s too thick, add in more milk.
- Let cool before pouring the cinnamon glaze on top.
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I’d say anything with walnuts and carrots makes for healthful eating. Your cake looks like a great way to brighten up a rainy day!
This cake looks delicious Cynthia! I love carrot cakes!
It’s April Fool’s Day today, but I don’t think it’s too late to enjoy this cake at all! I love it all year-round, actually! The walnuts, carrots, raisins and spices really complement each other so well!
Perfect balance of everything and of course, it’s never too late for cake!