Carrot Bundt Cake

carrot cake

carrot cake close up

Cakes with veggies, fruits and nuts are not for everyone. I really like it. And so I love this carrot cake full of these things. It became one of my favourite cake recipes. It is actually more of a fruit cake than a carrot cake and it tastes even better after a couple of days.

Now that Christmas is coming closer, I am looking forward to baking with spices of all sorts – especially cinnamon, cloves and star anise.

We bought an additonal spice rack as the old one became too small. Now we have a lot of small glass jars filled with all kinds of little treasures. It is not only useful but it also looks very pretty.

carrot cake piece

The recipe is a variation of the “Healthier Carrot Cake” recipe by Green Kitchen Stories

What you need for the cake:

  • 200g grated carrots
  • 175g spelt flour
  • 2 ripe bananas, mashed
  • 3 eggs
  • 100g shredded, dried coconut
  • 50g pitted dates, finely chopped
  • 100g walnuts, chopped
  • 100g raisins
  • 30ml sunflower oil
  • 1 tablespoon vanilla sugar
  • 100ml rice syrup
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger powder
  • A pinch of salt
  • What you need for the icing:

  • 175g cream cheese
  • 2 tablespoons maple syrup
  • lemon zest

  • Steps:

  • Easy as that: Combine all the ingredients for the cake in a bowl and mix well
  • Preheat the oven to 180°C
  • Grease a bundt cake baking pan and fill with the mixture
  • Bake for 45 minutes
  • Let the cake cool down and then turn out the cake on a plate
  • Mix cream cheese and mayple syrup for the icing, add lemon zest from half a lemon and stir well
  • Spread the icing on top of the cake, decorate with walnuts and some cinnamon
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