Description
This moist and spiced Thanksgiving Bundt cake is a perfect addition to your holiday dessert table. It’s easy to make, travels well, and tastes even better the next day. Featuring fresh carrots, warm spices, and pineapple, this cake is a crowd-pleaser.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups freshly grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 10-cup bundt pan thoroughly.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, lightly beat the eggs, then whisk in the vegetable oil and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
- Gently fold in the grated carrots, drained pineapple, and chopped walnuts.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Toast walnuts for enhanced flavor.
- Allow the cake to cool completely before decorating or slicing.
- This cake tastes best when made a day in advance.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Thanksgiving Bundt Cake, Holiday Dessert, Carrot Cake, Fall Baking, Autumn Desserts, Festive Cakes