Carrot and Raisin Bundt Cake

Carrot and Raisin Bundt Cake (Vegan Gluten-Free)

A lightly spiced, fruity and nutty carrot cake baked as a delicious Bundt cake topped with luscious vanilla buttercream, extra walnuts, red currants, and caramel sauce. This cake is easy to bake, it’s naturally vegan and gluten-free and is a great cake for all the family.

Not much beats a homemade cake, especially when it is a homemade birthday cake. This Carrot and Raisin Bundt Cake is one I made a few years ago now for my mum’s birthday. We love it so much and has had some amazing feedback from all of you that it deserved a glow up. So I’ve re-worked the recipe, making the method even easier to follow, with clearer directions to make your own DIY Bundt tin and added the best vanilla buttercream, too.

Frosting a Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake

This Carrot and Raisin Bundt Cake is:

  • Sweet, nutty and fruity
  • Packed with carrot
  • Lightly spiced and warming
  • Autumnal but fresh
  • Moist, cakey and fluffy
  • Topped with the fluffiest vanilla buttercream
  • Studded with juicy raisins and crunchy walnuts
  • Oozing with caramel sauce
  • Naturally vegan and easily gluten-free
  • A great family classic cake for all celebrations
Close up Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake

So whether you are making this Carrot and Raisin Bundt Cake for a birthday, a family get-together, or just because you fancy some carrot cake (we all do!), this bake hits the spot every time. As mentioned, the recipe has changed ever so slightly to make it even better and simpler to follow, but the basics are the same.

What do we need for this Carrot and Raisin Bundt Cake?

  • Apple sauce/puree or mashed banana: I originally use apple sauce or homemade apple puree for this recipe, but I’ve also tried it with ripe, mashed banana and you’d never tell the difference. They both add moisture to the cake and help with the classic cosy texture and bind the batter, too.
  • Plant-based milk: any milk will do here like oat, almond, soya or coconut (from a carton).
  • Sunflower or coconut oil: any neutral tasting, light oil works really well for this bake. I usually go for sunflower oil, but vegetable oil, avocado oil, light olive oil or melted coconut oil work really well.
  • Maple syrup: for a little bit of sticky sweetness. Any syrup will work like agave, coconut or date nectar or vegan honey.
  • Coconut sugar: I love the caramel richness it adds to the bake but light brown or caster sugar also work.
  • Ground chia or flax seed: as with a lot of my bakes, this helps to bind the batter (while adding omegas!). I opt for ground chai seed mostly, but you can use them interchangeably here.
  • Plain or GF plain flour: this keeps the Carrot and Raisin Bundt Cake really light and fluffy. If you are using a GF flour, use a 1:1 baking blend with xantham gum or try spelt or wholemeal flour for a more wholesome texture.
  • Cinnamon and mixed spice: I love using them both for a cosy autumnal flavour and smell. If you don’t have mixed spice, you can use ground ginger, too. Or try adding a dash of cardamom or nutmeg.
  • Raising agents: this cake calls for baking powder and bicarbonate of soda.
  • Ground almonds: this adds such a great texture to the bake. It makes the cake a little more wholesome and nuttier in feel and I love the sweet almond-y taste. You could also use extra plain flour or try ground up seed like sunflower seed, too.
  • Grated carrot: this is essential for a carrot cake!
  • Raisins: I love the texture of the raisins in carrot cakes. You can also use sultanas or other dried fruits like goji berries, chopped dried figs or dates, too.
  • Walnuts: along with the raisins these add so much textural interest to the cake that takes it to the next level. If you are nut-free, you can skip this out or use extra raisins.
Pouring caramel over a slice of Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake
A sliced Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake

That’s all that is needed for the batter for the Carrot and Raisin Bundt Cake. My favourite way to make this is to blend up the wet ingredients and then stir in the dry ingredients before folding in the carrot, raisins and walnuts. It takes less than 5 minutes and makes for the best batter!

As for the vanilla buttercream, this is a simply blend of:

  • Vegan butter
  • Icing sugar
  • Vanilla essence
  • Plant-based milk

Bake the batter until smelling amazing, the cake has risen and is golden brown and then allow the Carrot and Raisin Bundt Cake to cool fully. Now is the fun part: whip up the buttercream and spread it on thickly. I like to then top mine with some red currants, extra walnuts and some caramel sauce if I am feeling fancy. You can use this delicious caramel sauce here or use a shop-bought one, I love the Coconut Caramel Sauce from Natures Charm.

How to store this Carrot and Raisin Bundt Cake?

Once frosted, store the cake in an airtight container for 2-3 days at room temperature or for 3-5 days in the fridge. You can also save unfrosted cake in the freezer for up to 1 month. As with most cakes, it is best eaten fresh.

Can I make this nut-free?

Yes you can. Instead of the walnuts inside the cake and on top, use extra dried fruits, try chocolate chips or skip it all together. Swap the ground almonds in the batter for extra plain flour or use sunflower seed meal, or the meal of another seed.

A slice of Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake

How do I make my own DIY Bundt tin?

This is actually really easy and works every time, just be patient.

  • Take an 8-inch round cake tin (ideally loose-bottomed)
  • Cut a circle of parchment to cover the base
  • Take a circular small ceramic (or metal/oven-proof dish) roughly 3-inches/8-cm in diameter – this will be the hole of the Bundt cake
  • Cut this size out of the centre of the parchment circle
  • Place the circular small ceramic in the centre of the cake tin and line with the piece of parchment.
  • Grease the edges of the small ceramic dish well so it can slide out
  • Grease and line the sides of the cake tin as normal
  • When placing the batter into the tin, spoon it in carefully, filling up the Bundt tin evenly
  • To remove the Bundt cake, firstly loosen the base of the cake then carefully ease the ceramic dish out of the centre and no need to invert the cake, leave it the right way up

Can I make this into a regular round cake?

Yes, still use an 8-inch round cake tin and adjust the cooking times as necessary. The cake will be a little less tall and may cook more quickly.

I hope you will fall in love with this family classic cake and if you are looking for more baking ideas, how about my:

Carrot and Raisin Bundt Cake (Vegan Gluten-Free)

  • Servings: 10-12
  • Difficulty: easy
  • Print

A lightly spiced, fruity and nutty carrot cake baked as a delicious Bundt cake topped with luscious vanilla buttercream, extra walnuts, red currants, and caramel sauce. This cake is easy to bake, it’s naturally vegan and gluten-free and is a great cake for all the family.

Ingredients

    For the Bundt Cake:
  • 125g apple sauce/puree (or mashed banana)
  • 100ml plant-based milk
  • 60ml sunflower oil or melted coconut oil
  • 2 tbsp maple syrup
  • 50g coconut sugar
  • 1 ½ tsp ground chia/flax seed
  • 110g plain or GF plain flour
  • 1 tsp cinnamon
  • ½ tsp mixed spice, optional (or use ground ginger)
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 90g ground almonds
  • A pinch of salt
  • 100g grated carrot (about 1 medium carrot, peeled)
  • 50g raisins
  • 50g walnuts, chopped small
  • Vanilla Buttercream:
  • 60g vegan butter
  • 180g icing sugar
  • ½ tsp vanilla essence
  • 1-2 tbsp plant-based milk
  • To decorate:
  • crushed walnuts, red currants, caramel sauce

Directions

  1. Preheat the oven to 160Fan/180*C and grease/line your Bundt tin. See above for how to make your own Bundt tin.
  2. Add the apple sauce (or banana), plant-based milk, sunflower or coconut oil, maple syrup, sugar and chia/flax seed to a blender and blend until smooth, or whisk together well.
  3. Sift in the flour, cinnamon, mixed spice (if using), baking powder and bicarbonate of soda and add in the ground almonds and salt. Stir to a thick, smooth batter.
  4. Fold in the grated carrot, raisins and walnuts until evenly distributed.
  5. Pour into the Bundt tin and smooth over the top. Bake for 35-40 minutes or until an inserted skewer comes out clean.
  6. Allow to cool for 15 minutes in the tin, then carefully remove from the tin and cool fully on a wire rack.
  7. To make the buttercream, allow the butter to rest at room temperature for 30 minutes then beat with a electric whisk or standing mixer until fluffy. Gradually add the icing sugar, vanilla essence and plant-based milk and continue to beat for 1-2 minutes until light and fluffy.
  8. Spread the buttercream over the cooled cake and top with extra walnuts, red currants, and caramel sauce.
  9. The cake will keep for 2-3 days at room temperature in an airtight container for 3-5 days in the fridge. You can freeze the un-frosted cake for up to 1 month in the freezer.
Carrot and Raisin Bundt Cake
Carrot and Raisin Bundt Cake

I look forward to hearing what you think of this Carrot and Raisin Bundt Cake so please let me know in the comments below. I you make the cake, please tag me in your creations, I’d love to see them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With carrot Bundt love x

15 thoughts on “Carrot and Raisin Bundt Cake (Vegan Gluten-Free)

  1. sophielol says:

    Your carrot and Raisin Bundt cake that you did for you Mums birthday looks super! I am so going to try this awesome cake recipe soon and your photography makes the cake even more drooling. I have seen Rebel Mylks in supermarkets but I never knew what they actually were lol 😂! So are they just like Alpro Coconut milks? Hope your Mum had a lovely Birthday 🍰 and enjoyed her special cake.xxxx

Leave a Reply to sophielol Cancel reply