Recipe Notes:
- Increasing the mix-ins will make the cake dense. You may prefer to swap out some of the plugins rather than increase the plugins to prevent the cake from becoming gummy.
- I prefer to shred the carrots for this cake. While pre-shredded carrot is convenient, you could end up with large chunks of carrot in your cake.
- Carrots contain a lot of fluid. It may be worth the extra step of pressing the freshly grated carrot between a clean, folded tea towel to remove any excess moisture that could affect the cake. The same goes for any shredded zucchini used in this pie recipe.
- This carrot cake is stunning and delicious with the tangy cream cheese frosting and chopped walnuts, but you can also decorate it with a simple sugar frosting and some orange zest!
Can I Freeze This Carrot Cake Bundt Cake?
Yeah! Individual servings can be stored, wrapped tightly with plastic wrap, in the freezer for up to 3 months. Thaw overnight in the fridge and serve chilled or at room temperature.
How should I store this cake?
This carrot cake should be covered loosely and stored in the refrigerator for 4-5 days.
WHAT VARIATIONS CAN I MAKE TO THE CARROT BUNDT CAKE?
