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
  1. Preheat oven to 325 degrees and grease a bundt pan (or 13x9 cake pan)
  2. In a medium bowl whisk together flour, baking soda, baking powder and spices, set aside
  3. In a large bowl, cream butter and sugars
  4. Add eggs, one at a time, beating well after each addition
  5. Add lemon zest, oil, vanilla and lemon juice
  6. Gradually add dry mixture to wet mixture until combined. Stir in carrots
  7. Pour into bundt pan.
  8. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  9. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
For the Glaze
  1. In a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
  2. Mixture should be quite thick
  3. Pour over warm cake letting glaze drip down the sides
  4. Cool to room temperature before serving
Recipe by Awesome with Sprinkles at https://www.awesomewithsprinkles.com/spiced-carrot-bundt-cake/