Gluten-Free Carrot Bundt Cake

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recipe by Jessica Entzel

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    348
based on 1 ratings

Bundt cakes are my homage to growing up in the midwest. They look gorgeous and are easy to make in a pinch. I frequently make this when I host a brunch because of the simplicity and how delicious it is with coffee or tea. I have a few friends that are gluten-free, and I recently discovered that I preferred this recipe with a gluten-free flour–it's even more moist!

recipe updated Feb 21, 2022

Ingredients

  • Granulated sugar icon
    Granulated sugar
    250 g
  • Egg icon
    Egg
    125 g
  • Vegetable oil icon
    Vegetable oil
    170 g
  • Gluten-free flour icon
    Gluten-free flour
    190 g
  • Baking soda icon
    Baking soda
    7 g
  • Baking powder icon
    Baking powder
    7 g
  • Nutmeg icon
    Nutmeg
    3 g
  • Kosher salt icon
    Kosher salt
    2 g
  • Carrot icon
    Carrot
    265 g

Tools

  • kCook icon Stand mixer
  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Stand mixer bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Bundt pan - 10 x 4"

Step preview

  1. Pre-heat oven - 175°C
  2. Grease a clean bundt pan
  3. Add granulated sugar, egg and vegetable oil to a clean stand mixer bowl
  4. Mix - approx 1 min, paddle attachment
  5. Add gluten-free flour, baking soda, baking powder, nutmeg and kosher salt to a clean large mixing bowl
  6. Whisk until combined
  7. Transfer dry ingredients to batter
  8. Mix until just combined
  9. Fold carrots into batter
  10. Transfer batter to bundt pan
  11. Bake until springy to touch - 35 min, 175°C
  12. Let cool
  13. Decorate
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