Carrot Bundt Cake With Glaze - cooking recipe

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

Preparation

Set oven to 350 degrees F.
Generously grease a bundt pan or a 10-inch tube pan.
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).
In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
Add the flour mixture to the egg/oil mixture and beat until just combined.
Mix in grated carrots and raisins.
Pour into prepared bundt or tube pan.
Bake for about 1 hour or until cake tests done.
Cool cake for about 20 minutes then remove to a wire rack to cool.
Refrigerate until completely cold.
For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
Spread over cold cake.