Orange Carrot Bundt Cake
Brighten up your dessert repertoire with this irresistibly moist and flavorful Orange Carrot Bundt Cake! Packed with the natural sweetness of finely shredded carrots and the zesty, citrusy punch of orange zest and freshly squeezed juice, this cake is a refreshing twist on the classic carrot cake. A warm medley of cinnamon and ginger adds a cozy spice, while optional chopped walnuts provide a delightful crunch. Baked to golden perfection, this bundt cake is finished with a delicate dusting of confectioners' sugar for a touch of elegance. Perfect for celebrations, afternoon tea, or as a show-stopping dessert, this easy-to-make cake is sure to impress. With just 20 minutes of prep time and a heavenly aroma filling your kitchen as it bakes, the Orange Carrot Bundt Cake is a must-try for carrot cake and citrus lovers alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 0.5 cup Freshly squeezed orange juice
- 3 cups Carrots (finely shredded)
- 0.75 cup Chopped walnuts (optional)
- 2 tablespoons Confectioners' sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or use a non-stick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
In another bowl, whisk together the vegetable oil, eggs, vanilla extract, orange zest, and freshly squeezed orange juice until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in the finely shredded carrots and chopped walnuts (if using) with a spatula until evenly distributed in the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with the spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely.
Once completely cooled, dust the top with confectioners' sugar before serving.
Slice and enjoy your Orange Carrot Bundt Cake as a delightful dessert or snack!
Nutrition Facts
Calories |
5665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.3 g | 377% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 728.7 g | 265% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 436.8 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 594 mg | 46% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3809 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
