Ingredients
-
4
-
1
-
1
-
1
-
2
-
2
-
2
-
2
-
1
-
1
-
1/4 - 1/2
-
3
-
1 1/2
-
-
1 1/4
Directions
Carrot Bundt Cake With Glaze, This is a delicious moist high-riser cake that also may be made in a 10-inch tube pan :), YUM! The cake was spot on for spice, moisture and flavor I did tweak the glaze because I made the carrot cake in a two-piece bunt pan which had to be glued together needing a thicker glaze Except for leaving the corn syrup at 1 tablespoon, I doubled the glaze ingredients and added about a teaspoon of lemon zest Everyone raved about it, noting the lemon flavor/scent EXCELLENT RECIPE!, This was good I’ve never been a fan of carrot cake but it had a good texture and I absolutely loved the frosting
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
Generously Grease a Bundt Pan or a 10-Inch Tube Pan. |
|
3
Done
|
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
Done
|
in a Bowl Sift Together Flour With Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg. |
|
5
Done
|
Add the Flour Mixture to the Egg/Oil Mixture and Beat Until Just Combined. |
|
6
Done
|
Mix in Grated Carrots and Raisins. |
|
7
Done
|
Pour Into Prepared Bundt or Tube Pan. |
|
8
Done
|
Bake For About 1 Hour or Until Cake Tests Done. |
|
9
Done
|
Cool Cake For About 20 Minutes Then Remove to a Wire Rack to Cool. |
|
10
Done
|
Refrigerate Until Completely Cold. |
|
11
Done
|
For the Glaze; Beat the Confectioners Sugar With Cream Cheese, Corn Syrup and Vanilla. |
|
12
Done
|
Spread Over Cold Cake. |
