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Carrot Bundt Cake

Carrot Bundt Cake
 
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Ahhhh....carrot cake! Everyone's favorite! This version of that classic cake is made from scratch and baked in a bundt pan and is surprisingly easy to do. I love the simplicity and shape of a bundt pan, just make sure to generously grease it so it comes out with ease. You'll love the moist, perfectly spiced cake, full of carrots, nuts and raisins and the cream cheese glaze finishes this masterpiece! If you'd like more icing, just double the recipe.
Author:
Recipe type: Cake
Serves: 14
Ingredients
  • 2½ cups of all purpose flour
  • 1½ tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of cinnamon
  • ½ tsp of nutmeg
  • ½ tsp of ground cloves
  • 2½ cups of sugar
  • 1 cup of vegetable oil
  • 4 eggs, room temperature
  • 5 Tbs of hot water
  • 1½ cups of grated carrots
  • 1 cup of chopped walnuts or pecans
  • 1 cup of raisins - optional
Cream Cheese Glaze
  • 3 oz of softened cream cheese
  • 1 Tbs of softened butter
  • ½ tsp of vanilla
  • 1½ cups of sifted powdered sugar
  • 2 - 3 Tbs of whole milk or cream
Instructions
  1. Here we go! Preheat the oven to 325 degrees. Generously grease and flour a 10 - 12 cup Bundt pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
  3. Using an electric mixer, beat the sugar, oil, eggs, and water until light and fluffy, then add in the carrots and mix until well blended.
  4. Now, add in the flour mixture slowly, beat until combined. Remove the bowl from the mixer and stir in the nuts and raisins by hand.
  5. Pour into the prepared bundt pan
  6. Bake for 65 - 70 minutes or until a skewer or toothpick comes out clean.
  7. Make the icing while the cake is baking, using a mixer, beat the cream cheese, butter, vanilla and powdered sugar until smooth, then gradually add in the milk until smooth and creamy.
  8. When the cake comes out of the oven, cool it for 10 minutes, then invert the cake onto a plate. Now let it cool completely, then drizzle on the icing, all done! Enjoy!
Notes
If you'd like more glaze, or icing, just double the ingredients.

 

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