Moist Carrot Bundt Cake with Refreshing Icing

This is probably one of most delicious carrot cakes I’ve ever tried, with a moist and soft consistency and rich and refreshing flavor. A moist carrot Bundt cake with refreshing icing is ideal for any season! It goes perfectly with a nice cup of fruit tea (hot or cold) and strong espresso coffee. Try it! It will take you around 5 minutes to prepare it plus 45 minutes to cook. And your kitchen will smell lovely! Here is the recipe:

Servings 10-12


For the carrot Bundt cake:

  • 3 -4 medium carrots (270 grams)
  • 160 ml peanut oil (or extra-virgin olive oil)
  • 3 eggs, at room temperature
  • 220 grams sugar
  • 1 organic orange, grated
  • 240 grams flour
  • 1 sachet of baking powder

For the icing:

  • 1 cup icing sugar.
  • 1 tablespoon freshly squeezed orange juice
  • Water


To make the carrot cake:

  • Preheat the oven to 180°C/ 350°F/Gas Mark 4. Grease and flour a 24 cm Bundt cake mold. Set aside.
  • In the food processor/blender, process the carrots, add the oil and continue to blend until you have a nice orange cream.
  • In a mixing bowl, using an electric mixer, beat the eggs and sugar together (1-2 minutes) or until they are light and fluffy.
  • Then, add the grated orange peel, the blended carrots, and Apply the flour and baking powder and mix well.
  • Pour the batter into the prepared mold. Bake for about 40-45 minutes (always do the toothpick test – the cake should be dry).
  • Let the cake cool in the mold and then turn it into a wire rack.

To make the icing:

  • In a bowl, apply the icing sugar.
  • Add 1 tablespoon of orange juice and 1 tablespoon water.
  • Mix thoroughly.
  • Apply more water one teaspoonful at a time until the desired consistency is reached; spread it all over the cake. Slice and serve.