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Super Moist Carrot Bundt Cake
This Carrot Bundt Cake is super easy. It only uses one pan and uses packaged frosting. The best carrot cakes are super moist and have a creamy frosting.
Servings
12
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
▢
2
cups
sugar
▢
1 1/4
cups
vegetable oil
▢
2
teaspoons
baking soda
▢
1
teaspoon
salt
▢
2
cups
flour
▢
2
teaspoons
cinnamon
▢
4
eggs
▢
3
cups
grated carrots
▢
16
oz
vanilla icing
▢
1/2
cup
chopped walnuts
Instructions
Preheat oven to 275 degrees.
Start by creaming together the oil and sugar.
Add in eggs, baking soda, cinnamon, salt, and flour. Mix well.
Add in grated carrots. Stir until well combined.
Pour into a greased bundt pan.
Bake for 20 minutes, and then an additional 10 minutes at 350 degrees, or until baked through.
Remove the pan from the oven and let the cake cool. Carefully flip the bundt pan over onto a plate.
Frost the entire carrot cake and sides with vanilla icing and sprinkle chopped walnuts on top.
Nutrition
Serving:
1
Calories:
630
kcal
Carbohydrates:
79
g
Protein:
5
g
Fat:
34
g
Saturated Fat:
5
g
Polyunsaturated Fat:
19
g
Monounsaturated Fat:
8
g
Trans Fat:
0.2
g
Cholesterol:
55
mg
Sodium:
490
mg
Potassium:
181
mg
Fiber:
2
g
Sugar:
59
g
Vitamin A:
5427
IU
Vitamin C:
2
mg
Calcium:
32
mg
Iron:
2
mg
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