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This Carrot Bundt Cake recipe is a new favorite of mine. I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake’s Carrot Cake texture. Our homemade versions of the Nothing Bundt Cake cakes are easy to make and so delicious!
Our Nothing Bundt Cake’s Carrot Cake Copycat is easy to make and so delicious! Always a hit at parties and special events. Preheat oven to 350 degrees. Using an electric mixer, beat the cake mix, pudding, sour cream, egg yolks, oil, and water for 2 minutes. Stir in carrots and pineapple. In a separate bowl, beat egg whites until white and frothy.
Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside. Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute.
Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined.
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