Description
A delicious and moist carrot bundt cake, perfect for any occasion.
Ingredients
Scale
- 2 cups Fresh Carrots (Peeled and sliced)
- 1 large Egg
- 2 tablespoons Fresh Lemon Juice (Can substitute with lime juice)
- 1 teaspoon Salt
- 1/2 cup Butter or Shortening (Can use canola oil for a lighter option)
- 1 cup Dark Brown Sugar (Maple syrup can be used as a swap)
- 1 cup All-Purpose Flour (Use gluten-free blend for a gluten-free option)
- 1 teaspoon Baking Soda (Ensure freshness)
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 4-cup tube pan or small Bundt pan.
- Boil peeled and sliced carrots in water for 20-30 minutes until tender, then mash them into 1 cup and mix until smooth and creamy.
- Incorporate the cooled carrot mash into the mixture, followed by the flour and baking powder. Stir gently until just combined.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 30-40 minutes until the top springs back when pressed lightly, and a toothpick inserted comes out clean.
- Serve warm, optionally garnished with fresh herbs or a dollop of sour cream.
Notes
- This recipe is versatile; you can substitute ingredients based on preferences or availability.
- For a lighter option, consider using canola oil instead of butter.
- Add nuts or raisins for extra texture, if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg