Carrot Bundt Cake With Cream Cheese Glaze - cooking recipe

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)
Preparation
    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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