🥕 Moist & Delicious Homemade Carrot Bundt Cake

Ingredients
For the Carrot Cake
2 cups (250 g) all-purpose flour
2 cups finely grated carrots
3 large eggs
1 cup (200 g) granulated sugar
¾ cup (180 ml) vegetable oil
2 teaspoons vanilla extract
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup (60 g) chopped walnuts or pecans, optional
For Finishing
Powdered sugar, for dusting
👩‍🍳 Instructions
Prepare the carrots: Peel and finely grate the carrots. If they are very wet, gently squeeze out a little excess moisture, but don’t dry them completely.
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or cooking spray and lightly dust it with flour.
Mix the wet ingredients: In a large bowl, whisk the eggs and sugar for about 2–3 minutes until slightly lighter and well combined.
Add the vegetable oil and vanilla extract. Whisk until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture. Mix gently just until combined. Do not overmix.
Fold in the grated carrots and, if using, the chopped walnuts or pecans. Stir gently until evenly distributed.
Fill the pan: Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake: Bake at 350°F (175°C) for approximately 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let the cake cool in the pan for 10–15 minutes.
Carefully invert the cake onto a serving plate and allow it to cool completely.
Finish: Dust generously with powdered sugar before serving.