CARROT CAKE

Carrot Cake image

This is one of the few recipes my husband every requested from a coworker and brought home for me to make.

Provided by Marg CaymanDesigns

Categories Dessert

Time 1h35m

Yield 1 bundt, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups carrots, grated
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1 teaspoon salt
1/2 teaspoon nutmeg, ground
1 cup golden raisin (optional)
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Steps:

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins.
Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or Bundt pan.
Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

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