As soon as I read through Emily‘s post on her Guilt-Free Carrot Bundt Cake, I knew I had to make it. Carrot cake is without a doubt my favorite kind of cake, as is evidenced in the many carrot-cake inspired recipes I’ve posted (see end of this post for links).
| Name | Carrot Cake Bundt Bread |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 1 hour 10 minutes (approx) |
| Servings | 12 servings |
| Yield | 1 Bundt Bread |
My initial intention of making Emily’s cake morphed into a desire to make a breakfast bread, but I loved the idea of baking the bread in a bundt pan.
My poor, unused bundt pan has been collecting dust for… years.
I think it was waiting for this recipe to come along!
It was worth the wait.
This bread is delicately sweetened with Sucanat, which is unrefined sugar cane that tastes faintly of molasses, and crushed pineapple. I don’t always include raisins and nuts in carrot cake, but this bread would not be nearly as good without them as they add both flavor and texture.
Sifting the whole wheat pastry flour ensures a light consistency, and a modest amount of canola oil combined with buttermilk, carrots, and pineapple keep the bread moist.
I found that the bread tasted even better after a few day of resting (tightly wrapped) in the fridge. The flavor intensified, and the texture softened even further.
The best aspect of this bread? You can eat it for breakfast, snack, or dessert… or even all three in one day 🙂
Carrot Cake Bundt Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup unsweetened applesauce
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese glaze (see instructions below)
Estimated Nutrition (per serving)
Calories: 280 kcal
Fat:12g Saturated
Fat: 6g
Cholesterol: 57mg
Sodium: 230mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 26g Protein: 4g
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake comes out easily.
2. Mix the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
3. Cream the Butter and Sugar
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the pure vanilla extract. Mix well after each addition.
5. Incorporate Carrots and Wet Ingredients
Stir in the grated carrots, applesauce, crushed pineapple, and chopped nuts (if using).
6. Combine Dry and Wet Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Bake the Bundt Bread
Pour the batter into the greased and floured Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze
Allow the Carrot Cake Bundt Bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with cream cheese glaze.
Other carrot cake-inspired recipes from Healthy Food For Living:
