Print

Carrot Cake Gugelhupf

Carrot Cake Gugelhupf First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deliciously moist and spiced carrot cake baked in a classic gugelhupf mold.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a gugelhupf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Add the eggs, one at a time, mixing well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots, crushed pineapple, nuts, and vanilla extract.
  6. Pour the batter into the prepared gugelhupf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding raisins or shredded coconut.
  • This cake can be frosted with cream cheese frosting for extra sweetness.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • Best enjoyed with a cup of tea or coffee.

Nutrition

Find it online: https://kochgenusswelt.de/carrot-cake-gugelhupf/