Carrot Bundt Cake With Cream Cheese Glaze |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6) 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 |
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) |
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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