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
- Preheat oven to 180C
- In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
- In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
- 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.
- Empty batter into well-greased bundt tin and bake for 35 – 45 minutes.
- Remove from oven, turn onto cooling rack and allow to cool before frosting.