Easter Carrot Bundt Cake is a sponge cake with shredded carrots. It’s delicious, soft, half vanilla – half chocolate bundt cake. Carrot bundt cake is an easy and fast recipe. If you are trying to find a quick and easy dessert recipe for Easter – this is the one.

Ingredients:

• 310 g shredded carrots
• 160 ml oil
• 50 g melted butter
• 3 eggs
• 300 g granulated sugar
• 20 g vanilla sugar
• 12 g baking powder
• 320 g cake flour
• the cocoa powder just to make it brown

Chocolate Coat

• 200 g white chocolate for the white coat
• 100 ml warm whipping cream for the white coat
• 200 g white chocolate for the orange coat
• 100 ml warm whipping cream for the orange coat
• 1 tsp orange food colouring or 1/2 tsp red food colouring and 1/2 tsp yellow food colouring
• chocolate eggs for decoration

Easter carrot bundt cake is a classic bundt cake with a nice twist. Sweet shredded carrots will level up the taste of the vanilla-chocolate bundt cake. This sponge carrot bundt cake is SO GOOD. It’s super easy, fast and delicious. You can add even more carrots because in this recipe you slightly taste the carrots.

What is the point of the bundt cake?

Bundt cake can be easier to make for starting bakers. The bundt cake pan has a hole in the middle, which means the heat is transferred more evenly. It also touches the sides of the cake so there is not a big chance to get an underbaked cake. This is also the reason why we bake this cake at 165℃ for a longer time. The results are great.

My bundt cake fell apart when I tried to get it out of the pan.

This can happen due to various reasons:

• wrong temperature – you accidentally baked it at a higher/lower temperature and the cake was too dry/too moist to come out whole
• the bundt cake wasn’t cool enough – you didn’t wait long enough to take the bundt cake out of the oven. I know sometimes it can be a real struggle! 😄
• too dry – sometimes you need to add wet ingredients to make bundt cake more spongy and moist. Add milk, oil, yoghurt, buttermilk, sour cream or any other wet ingredient. The bundt cake gets more fat and moisture so it comes out of the pan easily.
• use silicone pans – I change the classic bundt cake for a silicone one for more design options and so far I like it A LOT! it seems easier to get it out.
• use enough baking spray, oil or butter for greasing the pan – maybe you have an older pan with scratches on the sides. I recommend using more fats for greasing the sides and the middle of the pan.

HOW TO MAKE EASTER CARROT BUNDT CAKE:

Preheat the oven to 165℃. Prepare a bundt cake pan and grease it with butter and sprinkle it with flour.

Whip the sugars with eggs until foamy. Whip it for at least 5 minutes. Add butter with oil and whip again for 5 minutes. Stir in the carrots.

Gently add the flour with baking powder while mixing the batter on low speed.

Take out ⅓ of the batter into another bowl. Add cocoa powder (just enough to make it brown). Now you have two batters – vanilla batter and chocolate batter.

Pour the vanilla batter into the pan. Add chocolate batter on top, then swirl it in with a toothpick. Bake for 45-60 minutes, until the toothpick, comes out clean.

Take the carrot bundt cake out of the oven and let cool completely. Take the cake out of the pan.

Chocolate coat

Mix warm melted white chocolate (not hot) with warm (not hot!) whipping cream. Let the chocolate get thick. Once it’s lukewarm, cover the bundt cake with it. Let it get dry.

Repeat the same process, but this time add the food colouring. When the chocolate has a nice orange colour, pour it over the white chocolate.

Add chocolate eggs on top.

WOULD YOU LIKE TO SEE MORE DESSERTS?

If you decide to make the Easter Carrot Bundt Cake, please tag me or send me a message on Instagram or Pinterest.  Thank you so much for sending me the meals of mine you’ve tried. ❤️