Carrot Bundt Cake With Cream Cheese Glaze
Ready In: 1 hr 10 mins
Serves: 10
Ingredients
For the Cake
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 tablespoons lemons, zest of
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (or pineapple, almond, or lemon)
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 2 cups grated carrots
- 1 cup raisins
- 1 cup chopped cashews
For the Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons powdered milk
- 6 tablespoons water
- 2 cups icing sugar
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon vanilla extract (or pineapple, almond, or lemon)
Directions
- In a large bowl, cream butter and sugars
- Add eggs, one at a time, beating well after each
- Add lemon zest, oil, extract and lemon juice
- Combine dry ingredients; gradually add to wet mixture
- Stir in carrots, raisins, and nuts
- Pour into a bundt pan that has been greased well
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
- For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
- Mixture should be quite thick
- Pour over warm cake letting glaze drip down the sides
- Cool to room temperature before serving
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