Carrot & Hazelnut Bundt Cake

Carrot and Hazelnut Bundt Cake checks every box for a homemade treat that feels special without demanding complicated techniques or hard-to-find ingredients. The combination of grated carrots and carrot puree keeps every slice wonderfully moist, while hazelnut flour adds a rich, nutty character that pairs perfectly with bright lemon zest.

This cake is ideal for breakfast, afternoon coffee, weekend brunch, or as a simple dessert after dinner. It comes together in a blender and a mixing bowl before baking into a beautifully tall Bundt cake and a light dusting of powdered sugar.

What Is Carrot and Hazelnut Bundt Cake?

Long before refined sugar became common, carrots were often used to naturally sweeten baked goods because of their high sugar content. Over time, different countries developed their own versions, adding spices, dried fruit, nuts, or citrus depending on local traditions.

This Bundt-style variation takes a slightly different approach by using two preparations of carrots. Half are grated to create texture throughout the cake, while the other half are blended with vegetable oil and lemon zest into a silky puree. The result is an exceptionally soft crumb that stays tender for days.

Pro Tips for the Best Carrot and Hazelnut Bundt Cake

• Freshly grated carrots contain more moisture than pre-packaged shredded carrots, giving the cake a softer texture.
• Blend the carrot puree until completely smooth. A silky puree distributes evenly throughout the batter and helps create a consistent crumb.
• Beating the eggs and sugar until pale and thick introduces air, helping the cake rise taller.
• Sift the dry ingredients to help flour, potato starch, and baking powder blend evenly and reduce the chance of lumps.
• Grease every corner of the Bundt pan. The center tube and decorative edges need just as much attention as the sides.

Frequently Asked Questions

Can I substitute hazelnut flour?

Almond flour is the closest substitute and provides a similar richness. Finely ground walnuts also work well, although they'll produce a slightly stronger flavor. Keep the measurements the same for the best consistency.

Why is potato starch added?

Potato starch helps produce a lighter crumb by reducing the overall gluten content of the batter. It also helps the cake stay tender for longer. If unavailable, cornstarch can usually be substituted in the same amount.

Do I need a Bundt pan?

A standard round cake pan or loaf pan can also be used, although baking times may vary depending on the depth of the batter. Start checking for doneness a few minutes earlier than the original recipe suggests.

Can I add spices?

Cinnamon is the most popular addition, while nutmeg, ginger, or cardamom also pair nicely with carrots and hazelnuts. Use them sparingly so they complement rather than overpower the citrus flavor.

How to Store Leftovers

Keep the cake in an airtight container or under a cake dome at room temperature for up to 3 days or in the fridge for about 5 days.

How to Make Carrot and Hazelnut Bundt Cake

Step 1

Step 1

Peel all the carrots and grate half of them using the coarse side of a box grater and set them aside.

Peel all the carrots and grate half of them using the coarse side of a box grater and set them aside.

Step 2

Step 2

Slice the remaining carrots and place them in a blender with the vegetable oil and freshly grated lemon zest. Blend until smooth and set the mixture aside.

Slice the remaining carrots and place them in a blender with the vegetable oil and freshly grated lemon zest. Blend until smooth and set the mixture aside.

Step 3

Step 3

Crack the eggs into a large mixing bowl and add the granulated sugar. Beat with an electric mixer for several minutes until the mixture becomes pale.

Crack the eggs into a large mixing bowl and add the granulated sugar. Beat with an electric mixer for several minutes until the mixture becomes pale.

Step 4

Step 4

Add both the grated carrots and the carrot puree to the whipped egg mixture and mix.

Add both the grated carrots and the carrot puree to the whipped egg mixture and mix.

Step 5

Step 5

Sift in the all-purpose flour together with the vanilla baking powder and mix.

Sift in the all-purpose flour together with the vanilla baking powder and mix.

Step 6

Step 6

Then, sift in the potato starch and continue mixing until the batter becomes smooth.

Then, sift in the potato starch and continue mixing until the batter becomes smooth.

Step 7

Step 7

Add the hazelnut flour along with a pinch of salt and mix.

Add the hazelnut flour along with a pinch of salt and mix.

Step 8

Step 8

Brush a 24cm Bundt pan with melted butter, sprinkle in a little flour, and rotate the pan until evenly covered.

Brush a 24cm Bundt pan with melted butter, sprinkle in a little flour, and rotate the pan until evenly covered.

Step 9

Step 9

Pour the batter into the prepared pan and bake in a preheated static oven at 170°C (340°F) for 45 minutes on the middle-lower rack.

Pour the batter into the prepared pan and bake in a preheated static oven at 170°C (340°F) for 45 minutes on the middle-lower rack.

Step 10

Step 10

Remove the cake from the oven, allow it to cool, and dust with powdered sugar. Enjoy!

Remove the cake from the oven, allow it to cool, and dust with powdered sugar. Enjoy!