Carrot Bundt Cake With Cream Cheese Glaze

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 cup butter, softened
• 1 cup 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
• 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)

Recipe

• 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