Carrot Bundt Cake

Great anytime, but I like this for Easter.

• Ready In: 1 hr 40 mins
• Serves: 10

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

• Honey Butter Glaze

• 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.