This carrot bundt cake is the perfect choice for your next bake! It is incredibly moist and easy to make— no mixer needed! Topped with a crunchy almond crumble, it’s the perfect treat. The best part? You can prepare this carrot bundt cake in just 15 minutes, and it’s completely vegan-friendly. A must-try for every carrot cake lover!
If you’re a fan of carrot cake but want something a little more special, this carrot bundt cake is a must-try! It’s moist, packed with warm flavors, and topped with a delicious almond crumble. Perfect for any celebrations or a cozy afternoon treat that we all deserve! With its soft, tender crumb and the perfect balance of sweetness and spice, this carrot bundt cake hits the spot.
The crumb is soft, and the sweetness and spice are perfectly balanced. What is the best part? It’s easy to make, even if you’re new to baking. Plus, it’s completely vegan, made with simple pantry staples — no eggs or dairy, and you won’t miss them one bit.
Ready to bake something delicious? Let’s do it!
Table of Contents
The love for carrot bundt cake
Carrot cakes can often go one of two ways: too sweet and oily, or too dry and dense. Finding the middle ground is the key, and this recipe does just that. I have created a moist but not greasy cake, fluffy without being overly airy, and rich in flavor without overwhelming sweetness.
The finely grated carrots are the star ingredient as there is a whopping 300 grams of them in this recipe, giving natural sweetness and moisture. To add even more flavor, I added orange zest, which might seem like a minor ingredient, but don’t underestimate it. Its oils infuse the batter which brings a subtle citrusy brightness that pairs beautifully with the warmth of vanilla and the nuttiness of almond flour, and I think matches perfectly with the carrot!
And then there’s the aquafaba—the liquid gold in all vegan baking! Unlike some egg substitutes that can weigh a cake down or create a gummy texture, aquafaba keeps the cake light and fluffy. But it’s not just about the fluffiness. The whipped chickpea water mimics the structure eggs provide, ensuring the cake rises beautifully without collapsing.
I couldn’t stop at the simple carrot bundt cake! The almond flour crumble topping takes it to the next level. It adds texture and a hint of buttery sweetness that makes this cake feel indulgent and a little bit fancy. Plus, it creates a beautiful contrast to the soft cake underneath, giving you a bite that’s as satisfying as it is delicious.
Hero ingredients rundown:
Plain cake flour – provides structure and stability to the cake through gluten formation.
Almond flour – Adds a moist, tender crumb and nutty flavor to this carrot bundt cake
Sugar – an obvious added sweetness but sugar also helps the cake stay soft and gives it a golden brown color.
Grated Carrots– The secret to a super moist cake! They also add a natural sweetness and a beautiful orange tint.
Rapeseed oil -This keeps the cake incredibly moist without overpowering the flavor, so the carrots and spices can shine.
Aquafaba (Whipped)– A genius vegan hack! Whipping chickpea water makes the cake fluffy and helps it rise, just like eggs.
Orange Zest – A great pop of citrus that brightens up the flavor and adds a little zing.
Almond Crumble Topping – Crunchy, nutty, and slightly sweet—this topping adds the perfect texture contrast to the soft cake.
Instructions for perfect moist carrot cake:
1. Prep the Dry Ingredients
Start by sifting the wheat flour, baking powder, and salt into a large mixing bowl. Add the almond flour and give everything a good mix.
2. Whip the Aquafaba
Pour the liquid from a can of chickpeas into a small bowl. Using a hand mixer, whip the aquafaba until it’s frothy and light, resembling egg whites. This is what makes the cake airy and moist.
3. Combine the Wet Ingredients
In another bowl, whisk together the sugar, vanilla sugar, yoghurt and oil until smooth. Fold in the whipped aquafaba gently to keep it light.
4. Mix the Batter
Add the dry ingredients to the wet mixture in batches, stirring gently until just combined. Finally, fold in the grated carrots and orange zest, being careful not to overmix.
5. Prep Your the Tin
Line the bottom of your cake tin with baking paper or grease it well with vegan butter. Pour in the batter and spread it evenly.
6. Make the Almond Crumble
In a small bowl, use a knife to mix the sugar, flour, and cold vegan butter until it forms a crumbly texture. Stir in the almond flakes gently and sprinkle the crumble over the batter.
7. Bake to Perfection
Preheat your oven to 170°C (338°F). Bake the cake for about 1 hour. To check if it’s done, insert a toothpick into the center; it should come out clean.
8. Cool and Enjoy
Let the cake cool completely in the tin before removing it. Trust me, the wait is worth it—it ensures a perfectly moist crumb and lets the flavors fully develop. For added touch sprinkle some icing sugar on top.
Expert Tips for the Perfect Carrot Bundt Cake
Grating the Carrots: Use the fine side of a box grater for best results. It helps the carrots blend seamlessly into the batter and also gives more of that beautiful orange colour
Aquafaba Magic: If you’re new to aquafaba, remember to save the liquid from a can of chickpeas—it’s a game-changer for vegan baking!
Preheat your oven (and trust an oven thermometer!)
Ovens can be sneaky and run hotter or cooler than the dial says. To avoid any surprises, use an oven thermometer to make sure it’s really at 170°C (338°F). And give it enough time to fully preheat—don’t rush this part, or your cake might bake unevenly.
Don’t overmix the batter
Mixing too much once the dry and wet ingredients come together can lead to a dense or chewy cake. Just stir until everything is combined and no more flour streaks remain. The batter should be thick, but still easy to work with.
Be patient and let it cool completely
I know, the smell and look are irresistible! But wait until the cake is fully cooled before slicing. This keeps the texture perfect and prevents crumbling.
Substitutes for this Carrot Bundt Cake
No almond flour for the crumble?
You can swap it out for more wheat flour or use finely ground hazelnuts for a similar nutty texture. You can use the crumble recipe from my Brioche Sweet bun with Cherries.
Want to replace the sugar?
Feel free to use coconut sugar for a deeper, caramel-like flavor. Just be aware that it’ll make the cake a bit less sweet, but still delicious.
No aquafaba on hand?
I haven’t personally tried as skipping aquafaba can make the cake denser, drier, and less fluffy since it helps with moisture, structure, and rise. But if you don’t mind that change use unsweetened applesauce or mashed banana instead. About 3 tablespoons of either will help bind the batter nicely.
Don’t have orange zest?
Lemon zest works just as well to give a burst of citrus flavor. You can even leave it out if citrus isn’t your thing. However orange complements the carrots a little bit better.
Out of almond flakes for the crumble?
Chopped walnuts, pecans, or even pumpkin seeds can give you that same satisfying crunch on top.
FAQs About Carrot Bundt Cake
How long does Vegan Carrot Cake last?
You can keep your carrot cake in a covered container in the refrigerator for up to a week.
Can I freeze Vegan Carrot Cake?
Freeze any left-over vegan carrot bundt cake in a covered container for up to three months. The icing may not look quite as pretty after being frozen and thawed but it will still taste great!
Can I skip the almond crumble topping?
Absolutely! The cake is just as delicious without the crumble, but would you really want to miss on that added delicious crunch and flavor?
Other recipes you might like:
If you try this recipe for this Carrot Bundt Cake feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Carrot Bundt Cake Recipe (Vegan-Friendly!)
Equipment
- 1 stand mixer
Ingredients
Cake batter
- 290 gram cake flour
- 200 gram sugar
- 100 ml oil
- 135 gram aquafaba
- 100 gram soy yoghurt
- 2 tbs orange zest
- 1 tsp baking powder
- pinch salt
- 1 tsp vanilla extract
Almond crumble
- 40 gram butter
- 40 gram sugar
- 30 gram flour
- 50 gram almonds flaked
Instructions
- In a large bowl, sift the wheat flour, baking powder, and salt. Add the almond flour and mix well.
- Using a hand mixer, whip the aquafaba until light and frothy (like whipped egg whites)
- In another bowl, whisk together the sugar, vanilla sugaryoghurt, and oil until smooth. Gently fold in the whipped aquafaba.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the grated carrots and orange zest until just combined. Don’t overmix.
- Grease a 23–24 cm bundt tin and dust lightly with flour. Pour the batter into the tin and smooth the top.
- In a small bowl, mix sugar and flour. Cut in cold vegan butter until crumbly. Add almond flakes and sprinkle the mixture over the batter.
- Preheat oven to 170°C (338°F). Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for 15–20 minutes. Invert onto a cooling rack and let it cool completely before slicing.
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