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    You are in: Home / Baking / Carrot Bundt Cake With Glaze Recipe
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    Carrot Bundt Cake With Glaze

    1/1 Photo of Carrot Bundt Cake With Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Kittencalskitchen's Note:

    This is a delicious moist high-riser cake that also may be made in a 10-inch tube pan :)

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    1. 1
      Set oven to 350 degrees F.
    2. 2
      Generously grease a bundt pan or a 10-inch tube pan.
    3. 3
      In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
    4. 4
      In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
    5. 5
      Add the flour mixture to the egg/oil mixture and beat until just combined.
    6. 6
      Mix in grated carrots and raisins.
    7. 7
      Pour into prepared bundt or tube pan.
    8. 8
      Bake for about 1 hour or until cake tests done.
    9. 9
      Cool cake for about 20 minutes then remove to a wire rack to cool.
    10. 10
      Refrigerate until completely cold.
    11. 11
      For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
    12. 12
      Spread over cold cake.

    Ratings & Reviews:

    • on March 21, 2010

      55

      This was good. I've never been a fan of carrot cake but it had a good texture and I absolutely loved the frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009

      55

      Kitten this cake will send the taste buds into a frenzy.......texture is perfect,.. moisture lever right on tee..loved the glaze.. everyone wanted the recipe.. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2009

      55

      We loved it! It's very moist and full of flavor. I liked that it was also very simple to do. Mine was perfectly done at 1 hour. I made it in the 15 cup big bundt pan. I only cooled it for 30 minutes and then put it right in the cake dome and in the frige so it would stay really moist and have that great texture and it does! I wondered if the glaze would be enough and of course it was plenty. We tried it the first day (because my little girl couldn't wait to try carrot cake- she's never had it before) and the second day after sitting and chilling overnight. It's great both ways but it's definitely better thoroughly chilled the next day after the flavors blend. Something happens to it and the flavors meld into this amazing, deliciousness. I made it exactly as written except I added an extra teaspoon of vanilla. Oh, I did use shortening instead of oil because I was out of oil. Thanks Kittencal! Made for 123 Hit Wonders game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Carrot Bundt Cake With Glaze

    Serving Size: 1 (165 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 543.2
     
    Calories from Fat 204
    37%
    Total Fat 22.6 g
    34%
    Saturated Fat 4.5 g
    22%
    Cholesterol 78.3 mg
    26%
    Sodium 538.5 mg
    22%
    Total Carbohydrate 82.1 g
    27%
    Dietary Fiber 2.1 g
    8%
    Sugars 59.3 g
    237%
    Protein 5.6 g
    11%

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