Best Carrot Bundt Cake With Orange Bourbon Glaze Recipes

Carrot Bundt Cake With Glaze image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar, packed
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
3 cups finely grated carrots
1 1/2 cups golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese, room temperature
1 tablespoon white corn syrup
1 teaspoon vanilla

Steps:

Set oven to 350 degrees F.
Generously grease a bundt pan or a 10-inch tube pan.
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).
In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
Add the flour mixture to the egg/oil mixture and beat until just combined.
Mix in grated carrots and raisins.
Pour into prepared bundt or tube pan.
Bake for about 1 hour or until cake tests done.
Cool cake for about 20 minutes then remove to a wire rack to cool.
Refrigerate until completely cold.
For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
Spread over cold cake.

Nutrition Facts : Calories 543.3, Fat 22.7, SaturatedFat 4.5, Cholesterol 78.3, Sodium 538.5, Carbohydrate 82.1, Fiber 2.2, Sugar 59.4, Protein 5.7

Orange Carrot Bundt Cake image

Provided by Redsie

Categories Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tablespoons grated orange rind
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup low-fat sour cream
1 cup grated carrot
1 cup icing sugar
3 tablespoons orange juice

Steps:

Grease 10-cup classic or fancy bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternatively with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
Bake in centre of 325F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely.
Glaze: in small bowl, mix icing sugar with orange juice until smooth; brush over cake.
Garnish with chocolate curls and candied orange rind.

Nutrition Facts : Calories 304.1, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.4, Sodium 347, Carbohydrate 46.1, Fiber 0.9, Sugar 26.9, Protein 4.2