Carrot Bundt Cake With Cream Cheese Glaze

Carrot Bundt Cake With Cream Cheese Glaze

Time: 1 hrs 10 mins

Ingredients

• 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

Directions

• 1 In a large bowl, cream butter and sugars
• 2 Add eggs, one at a time, beating well after each
• 3 Add lemon zest, oil, extract and lemon juice
• 4 Combine dry ingredients; gradually add to wet mixture
• 5 Stir in carrots, raisins, and nuts
• 6 Pour into a bundt pan that has been greased well
• 7 Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• 8 Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• 9 For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• 10 Mixture should be quite thick
• 11 Pour over warm cake letting glaze drip down the sides
• 12 Cool to room temperature before serving

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