I mean; I know food purists will say this isn’t a proper bundt. They’ll say it’s just a cake with a hole. I’m less concerned with food purity and more concerned with the fact that it’s cute AF.

You can never have enough nuts. Pecans, pistachios, walnuts, hazelnuts; a carrot cake can take them all. Experiment with your favourite nuts and find out what you like. My current preference is a 50g toasted pecans, 50g toasted walnuts and 50g pistachios. If you give it a go, please send me pictures of your bakes and your nut preference; it’ll make my day!


  • 250g plain flour
  • 2 teaspoons baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 295ml vegetable oil
  • 200g granulated sugar
  • 200g lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 300g grated peeled carrots (5 to 6 medium carrots)
  • 150g coarsely chopped mixed nuts 

  1. Preheat oven to 180C
  2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
  3. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
  4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and nuts.
  5. Empty batter into well-greased bundt tin and bake for 35 – 45 minutes. 
  6. Remove from oven, turn onto cooling rack and allow to cool before frosting. 

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