CARROT CAKE GLAZE RECIPE RECIPES

Name: Carrot Bundt Cake With Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 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

CARROT BUNDT CAKE WITH GLAZE RECIPE - BAKING.FOOD.COM

Carrot Bundt Cake With Glaze Recipe - Baking.Food.com image

Make and share this Carrot Bundt Cake With Glaze recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

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, FatContent 22.7, SaturatedFatContent 4.5, CholesterolContent 78.3, SodiumContent 538.5, CarbohydrateContent 82.1, FiberContent 2.2, SugarContent 59.4, ProteinContent 5.7

CARROT CAKE WITH BUTTERMILK GLAZE RECIPE: HOW TO MAKE IT

Carrot Cake with Buttermilk Glaze Recipe: How to Make It image

This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 20 servings.

Number Of Ingredients 21

Ingredients

CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, well-drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup sweetened shredded coconut
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Steps:

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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