Carrot Bundt Cake-InsideBrewCrewLife

By srumbel

This spiced Carrot Bundt Cake is loaded with carrots, nuts, and raisins. It is a soft, dense cake that is great for Easter parties or dinners.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup oil
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 2 1/2 cups shredded carrots
• 1 cup finely chopped pecans
• 1 cup raisins
• For the Frosting
• 4 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 2 Tablespoons milk
• 2 Tablespoons finely chopped pecans

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with nonstick baking spray.
Mix together the oil and sugars until it looks like wet sand. Add the eggs, vanilla, and sour cream and beat until creamy.
Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add 1/2 the flour mixture to the egg mixture and beat until mixed in. Add the rest of the flour and beat again.
Stir in the carrots, pecans, and raisins by hand. Pour into the prepared pan. Bake for 55-57 minutes, or until a knife inserted in the center comes out with a few crumbs sticking to it.
Remove and let the cake cool in the pan for 15 minutes. Place a plate over the top of the cake and flip the cake out. Let cool completely.
Beat together the cream cheese, butter, vanilla, and salt until creamy. Add the powdered sugar and milk and beat until light and creamy. Spread or pipe the frosting on the cooled cake. Garnish with chopped pecans. Store tightly covered in the refrigerator. Cut cake into 14 slices. Serve chilled or warm each slice for about 10 seconds in the microwave.

Yield: 1 bundt cake - 14 slices