Carrot Bundt Cake With Glaze

This is a delicious moist high-riser cake that also may be made in a 10-inch tube pan :)

• Ready In: 1 hr 15 mins
• Serves: 12

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

• GLAZE

• 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.