- 4 large eggs
- 1½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (240ml) vegetable oil
- 2 tsp vanilla extract
Add-Ins
- 3 cups freshly grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For Topping
- Powdered sugar or cream cheese glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Add the vegetable oil and vanilla extract, mixing until fully combined.
- Gradually stir the dry ingredients into the wet ingredients until no dry streaks remain. Do not overmix.
- Fold in the grated carrots, walnuts, and raisins until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Dust generously with powdered sugar or drizzle with cream cheese glaze before serving.
Tips & Notes
NEXT PAGE
