Super moist, spongy, easy to cut, and bakes perfectly every time! Filled with classic carrot cake ingredients such as shredded carrots, pineapple, and walnuts topped with vanilla bean glaze.
Prep Time20 minutes
Cook Time1 hour15 minutes
Additional Time30 minutes
Total Time2 hours5 minutes
Ingredients
2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated carrots
13.5 ounces of canned crushed pineapple with juice
1 cup chopped walnuts
Vanilla Bean Glaze:
3 cups confectioner’s sugar
1 teaspoon vanilla bean paste
1-2 Tablespoons milk
Instructions
Preheat the oven to 350 F. Grease a large bundt pan (~12 cups) with baking spray.
In a large bowl, cream the sugar, eggs, and oil until light and creamy, about 2-3 minutes, on medium speed. Beat in the vanilla extract.
Whisk together the flour, baking soda, cinnamon, and salt in a separate large bowl.
In two additions, add the flour mixture to the butter mixture, mixing until combined after each addition. The mixture will be a bit thick at this point.
Gently mix in the carrots, pineapple, and walnuts at low speed. The mixture should now resemble more of a batter.
Pour the batter into the prepared bundt pan and evenly smooth the surface.
Bake in the center of the oven for about 1 hour and 15 minutes, or until a cake tester inserted into the cake comes out almost clean. The cake should be firm but bouncy when pressed.
Remove from the oven and cool in the pan for about 15 minutes before flipping over onto a wire rack to cool completely before glazing.
To make the glaze: Whisk together the glaze ingredients in a medium-sized bowl, starting with 1 Tablespoon of milk and adding more as needed.
Drizzle the glaze over the cooled cake. Serve.
Notes
Substitutions & Add-ons: Raisins are a common ingredient in carrot cake and could be added with walnuts. Other nuts are also delicious. Instead of walnuts try pistachios, almonds, or pecans.
Storage: Carrot cake will last about a week on the countertop covered, longer if refrigerated.
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