Carrot Bundt Cake With Glaze |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a delicious moist high-riser cake that also may be made in a 10-inch tube pan :) Ingredients:
4 eggs |
1 cup vegetable oil |
1 cup white sugar |
1 cup light brown sugar, packed |
2 teaspoons vanilla |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/4-1/2 teaspoon nutmeg |
3 cups finely grated carrots |
1 1/2 cups golden raisins |
1 1/4 cups confectioners' sugar |
1 (3 ounce) package cream cheese, room temperature |
1 tablespoon white corn syrup |
1 teaspoon vanilla |
Directions:
1. Set oven to 350 degrees F.
2. Generously grease a bundt pan or a 10-inch tube pan.
3. In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
4. In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
5. Add the flour mixture to the egg/oil mixture and beat until just combined.
6. Mix in grated carrots and raisins.
7. Pour into prepared bundt or tube pan.
8. Bake for about 1 hour or until cake tests done.
9. Cool cake for about 20 minutes then remove to a wire rack to cool.
10. Refrigerate until completely cold.
11. For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
12. Spread over cold cake.
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