Step 1 of 11
Carrot Bundt Cake
Preheat the oven to 350°F.
Step 2 of 11
Carrot Bundt Cake
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
PRO TIP If using a nonstick pan, coat the pan in a small amount of butter, melted shortening, or oil rather than using nonstick cooking spray. Dust with granulated sugar, flour, or nut flour (optional) to assist in pulling the bundt cake out of the pan later.
Step 3 of 11
Carrot Bundt Cake
Grate the carrots, finely chop the walnuts, and thoroughly drain the canned crushed pineapple.
Step 4 of 11
Carrot Bundt Cake
Place the canola oil, sugars, vanilla, eggs, and crushed pineapple in a large mixing bowl. Whisk until thoroughly combined.
Step 5 of 11
Carrot Bundt Cake
Sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt into the bowl. Whisk until the ingredients come together to form a smooth, medium-thick batter.
Step 6 of 11
Carrot Bundt Cake
Add the grated carrots, raisins, and chopped walnuts to the bowl. Fold with a rubber spatula until the ingredients are evenly distributed throughout the batter.
Step 7 of 11
Carrot Bundt Cake
Pour the batter into the bundt pan.
Step 8 of 11
Carrot Bundt Cake
Bake the bundt cake on the middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
Step 9 of 11
Carrot Bundt Cake
Check to see that cake is done. Remove from oven or add time as needed.
Step 10 of 11
Carrot Bundt Cake
Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
PRO TIP Make sure to let the cake cool for a bit before inverting the pan! This helps prevent the cake from falling out into a crumbly mess. Don't wait too long though - the cake can become damp and stick to the pan.
Step 11 of 11
Carrot Bundt Cake
Allow the cake to cool for 1-2 hours before slicing and serving.