Another nice idea for an Easter dessert, but also as a snack during your regular afternoon tea or coffee. Thanks to carrots, bundt cake has a beautiful orange color, and is also soft and moist. If you love carrot cakes, you will definitely love this cake 🙂


200 g flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cardamom
2 large eggs, at room temperature
½ cup vegetable oil
110 g brown sugar
40 g granulated sugar
1 teaspoon vanilla extract
2 cups shredded carrots
zest and juice of half orange
powdered sugar for dusting


Brush the bundt tin with a soft butter, make sure to cover every angle surface. Dust with flour and shake off the excess. Place the bundt tin in the refrigerator for 30 minutes while making the batter. Sift in flour, baking powder and salt . Set aside. In a large mixing bowl, whisk the eggs, sugars and vanilla. Slowly add the dry ingredients. Fold in shredded carrots and orange zest and juice. Mix everything thoroughly. Pour the batter into the prepared bundt tin and bake for 35-40 minutes at temperature 180ºC. Remove from the oven and allow to cool for 10 minutes before removing the cake from the tin. Dust with powdered sugar. Serve 🙂


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