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    You are in: Home / Recipes / Carrot Bundt Cake With Cream Cheese Glaze Recipe
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    Carrot Bundt Cake With Cream Cheese Glaze

    Carrot Bundt Cake With Cream Cheese Glaze. Photo by * Pamela *

    1/1 Photo of Carrot Bundt Cake With Cream Cheese Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    * Pamela *'s Note:

    This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

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    Units: US | Metric

    For the Cake

    For the Frosting


    1. 1
      In a large bowl, cream butter and sugars
    2. 2
      Add eggs, one at a time, beating well after each
    3. 3
      Add lemon zest, oil, extract and lemon juice
    4. 4
      Combine dry ingredients; gradually add to wet mixture
    5. 5
      Stir in carrots, raisins, and nuts
    6. 6
      Pour into a bundt pan that has been greased well
    7. 7
      Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
    8. 8
      Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
    9. 9
      For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
    10. 10
      Mixture should be quite thick
    11. 11
      Pour over warm cake letting glaze drip down the sides
    12. 12
      Cool to room temperature before serving

    Ratings & Reviews:

    • on July 24, 2012


      This review is for the glaze only as that is the only part of the recipe I made. I made some pumpkin spice bread and wanted a cream cheese glaze to go on top. This glaze was very easy to make and tasted so good. Instead of using the powdered milk and water, I used 6 tablespoons of milk. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2009


      OOOLALALALA!! I wish this system of stars were a larger scale. I am a fanatic carrot cake fan. Always trying new recipes. So far pamela.. lol yours tops the charts. I didnt have nuts on hand so I subbed for coconut, I did add the lemon soaked currants,* love currant anything* To this recipe. Other then that. Did exactly as directed. I did have to bake for 20 minutes more. That's most likely MY OVEN.. it has a mind of its own.. this is surely going to be a make all the time kinda cake. work parties, holiday parties.. and just because.. TySVM again.. a real winning carrot cake recipe.. !!! For to add to review.. I didnt make the glaze.. this cake stands on its own. I placed a doily over the cake and sprinkled powdered sugar over it to leave a neat pattern.. No icing is required for this cake in my opinion. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2007


      This recipe is wonderful. The cake had the perfect amount of spice to it and the lemon added another type of zing. I loved the idea of the raw cashews and they gave the perfect bit of nuttiness to each bite. I used currents soaked in lemon water for my fruit and followed *Pamela*'s other ingredients as she directed. The cake was a lovely addition to my Easter Holiday dinner and I will definitely be making it again and again. My only regret was I could not make the suggested frosting because of a lack of cream cheese on hand. I improvised with a simple lemon icing of my own, however the cake is so deliciously moist that it could work with no icing at all. Thank you for the great recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Carrot Bundt Cake With Cream Cheese Glaze

    Serving Size: 1 (232 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 795.3
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 16.5 g
    Cholesterol 138.0 mg
    Sodium 549.5 mg
    Total Carbohydrate 115.2 g
    Dietary Fiber 2.9 g
    Sugars 77.0 g
    Protein 10.7 g

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