Pumpkin Carrot Bundt Cake

Satisfy your fall cravings with this incredible Pumpkin Carrot Bundt Cake. Moist, flavorful, and a must-try for the season.

Heyyyyy bake fam!!! Boy, do I have a beauty of a recipe for you! But first, I am the happiest of happy today. About a month ago I applied for Shemedia and guess what? I GOT IN! Someone liked what I had to say and I AM IN. I was ecstatic when I saw the email, it made my entire day. Like what! I’ve been approved! After ALLLLLL the “no’s”, I FINALLY got a “yes” haha I am happy, ahhhhh all the hard work, constantly creating something, ahhhh yes, I am happy!

Let it soak in, be happy, celebrate 🥂 …

Alright, enough about me, let’s bake!

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What Is Lactose Free:

First and foremost, I bake using lactose free ingredients, such as butter, milk, cream cheese etc.

What is lactose free?

Great question! contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free is almond milk or soy milk. You can learn more about the differences here.

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Why You Will Love Pumpkin Carrot Bundt Cake:

• This recipe has a mix of pumpkin and carrot, making this the perfect fall dessert.
• The frosting for this cake is made with lactose free cream cheese.
• Each bite will give you an aroma of pumpkin spice including cinnamon.
• This pumpkin carrot cake is moist and full of flavor.

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Recipe At A Glance:

Flour: All purpose flour is needed for this recipe.

Baking Soda: 1 tsp.

Baking Powder: 1 tsp.

Brown Sugar: 1 cup will be needed.

Granulated Sugar: 1/2 cup will be needed.

Cinnamon: 2 tsp. for taste.

Vanilla Extract: 1 tbsp. for taste.

Pumpkin Spice: 2 tbsp will be needed. I used LorAnn Oils Pumpkin Spice Bakery Emulsion which I purchased from Michael’s.

Pumpkin Puree: 1 can of Ed. Smith pumpkin pie filling.

Carrot: 1 carrot, grated.

Oil: 1 cup of oil will be needed. I used Canola oil.

Salt: 1 tsp.

Eggs: three eggs are needed.

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Equipment Needed:

Mixing Bowl: You will need two bowls. One for dry ingredients and the other for the wet ingredients.

Spatula: For mixing the batter.

Whisk: For use on the dry ingredients to get rid of any lumps.

Measuring Spoons and Cup: For measurements.

Hand Blender: For mixing the batter.

Bundt Pan: For your batter to go into.

Cheese Grater: To grate the carrot.

Spoon: To scoop the batter into the Bundt pan.

Can Opener: To open the can of pumpkin.

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Step By Step Instructions:

Step One:

First, Preheat your oven to 350F and gather all your ingredients.

Grease your Bundt pan using cake pan grease and set aside.

Step Two:

In a mixing bowl, grate your washed carrot using a cheese grater then set a side.

Step Three:

In a mixing bowl add flour, sugar, baking soda, baking powder, salt and cinnamon. Mix together using a whisk until there are no lumps.

In a separate bowl, add in oil, eggs, vanilla and pumpkin extract, pumpkin puree and your grated carrots then mix.

Step Four:

Next, Add your wet ingredients into the dry ingredients, and mix using a hand blender. Try not to over mix the batter, just enough to incorporate all the ingredients.

Using a spatula, scrape the sides and give the batter one more final mix using the spatula.

Step Five:

Using a spoon, scoop the batter and add it evenly to the Bundt pan. Completely fill the pan until there is no batter left in the bowl then give the Bundt pan a light slam on the counter top so release any air bubbles.

Step Six:

Finally, Place the Bundt pan into the oven and bake for about an hour at 350F.

To check the readiness of the cake, use the toothpick method, only, insert a skewer instead of the toothpick. If the skewer comes out clean your pumpkin carrot cake is baked. If the skewer comes up dirty, your cake still needs more time.

Once the cake is done baking, remove from the oven and allow the cake to rest for at least 10 minutes before inverting.

Add cream cheese frosting or glaze to your cake and enjoy.

Tips And Variations:

• Allow the cake to fully cool down before adding glaze or icing.
• If you want to opt out of the carrot feel free. It will not impact the cake.
• Bundt cakes take longer to bake, so be patient.
• Let the bundt pan sit for 10 minutes before inverting.

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Recipes To Try:

• If you are interested in more pumpkin recipes, have a look at my Pumpkin Ice Cream Cake.
• Click here for my cake grease concoction. This recipe works wonders on any cake pan, I promise!

Thank You:

Thank you for reading my post today! If you enjoyed my post, show some love.

Comment below if you have any questions or if you’ve tried my Pumpkin Carrot Bundt Cake.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.