Carrot Bundt Cake With Cream Cheese Glaze
photo by Pamela
- Ready In:
- 1hr 10mins
- Ingredients:
- 24
- 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
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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
Reviews
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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. :-)
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Great recipe it turned out nicely, my only gripe is with the glaze. I followed the directions and it came out chunky.. I realized after she meant that you have to beat the cream cheese with the powdered sugar first before adding the other ingredients. Other than that, it was good! If you're a low-sugar person, I wouldn't scale back too much, maybe just a 1/4 cup off the white and a 1/4 cup off the brown.
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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!!!
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RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba