Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

Great anytime, but I like this for Easter.

Ingredients Nutrition

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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