Spiced carrot bundt cake

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

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