Yum, yum, yum. This carrot cake is moist and hearty with carrots and bursting with spices. I love carrot cake but often avoid it because it is commonly made chock full of nuts and raisins which I don’t care for as they make the cake “chunky”. But you can add a cup of raisins and/or nuts of you’d like. =)
The cream cheese glaze is sugary and thick and the recipe makes quite a lot, I poured it on thick before I realized how much it would melt and drip down so my cake ended up completely covered in glaze, which tastes amazing but isn’t as “pretty”. =)
I didn’t have any cream-of-tartar on hand so the sugar in the glaze started to separate a bit but it still tasted just fine.
Carrot Bundt Cake with Cream Cheese Glaze
Recipe type: Dessert
Ingredients
For the Cake
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 cups grated carrots
For the Glaze
- 4 ounces cream cheese , softened
- 3 tablespoons powdered milk
- 6 tablespoons water
- 2½ cups icing sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 325 degrees and grease a bundt pan (or 13x9 cake pan)
- In a medium bowl whisk together flour, baking soda, baking powder and spices, set aside
- In a large bowl, cream butter and sugars
- Add eggs, one at a time, beating well after each addition
- Add lemon zest, oil, vanilla and lemon juice
- Gradually add dry mixture to wet mixture until combined. Stir in carrots
- Pour into bundt pan.
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
- Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the Glaze
- In a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
- Mixture should be quite thick
- Pour over warm cake letting glaze drip down the sides
- Cool to room temperature before serving
2.1.7
Original Recipe from Food.com