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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Great anytime, but I like this for Easter. Ingredients:
1 1/2 cups finely grated carrots |
1 tablespoon lemon juice |
1/2 cup crushed pineapple |
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
3/4 cup vegetable oil |
3 eggs |
1 cup golden raisin |
1 cup chopped walnuts |
8 tablespoons butter, softened |
6 tablespoons honey, warmed slightly |
Directions:
1. Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
2. Combine carrots, lemon juice, and pineapple in a bowl; set aside.
3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
4. Add in oil and beat until smooth.
5. Add in eggs one at a time, beating after each addition.
6. Add in the carrot mixture and mix well.
7. Stir in the raisins and walnuts; pour batter into prepared pan.
8. Bake for 55-60 minutes or until pick comes of clean.
9. Cool for 10 minutes in the pan and invert on a rack or serving platter to cool thoroughly.
10. To make the glaze: beat the butter and honey together until light and fluffy; allow it to return to room temperature or warm in the microwave for 8-10 seconds before using. Beat the honey butter again just before using.
11. Slather warm cake with honey butter glaze.
12. Alternative topping: cream cheese frosting is usually expected and always nice; also can just dust with powdered sugar.
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