Ingrédients pour Carrot Bundt Cake With Cream Cheese Glaze
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- Brown Sugar
- 4 large eggs
- Lemons, Zest Of
- Vegetable Oil
- Vanilla Extract
- 2 tablespoons lemon juice
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Cloves
- Nutmeg
- Ginger
- 3 cups grated carrots
- 1 cup raisins
- Cashews
- 8 ounces cream cheese, softened
- 2 tablespoons powdered milk
- 2-4 tablespoons water (add gradually)
- 3 cups powdered sugar
- Cream Of Tartar
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Comment préparer Carrot Bundt Cake With Cream Cheese Glaze
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, vegetable oil, vanilla extract, and lemon juice.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, raisins, and nuts.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still warm, prepare the glaze: In a mixing bowl, beat together the softened cream cheese, powdered sugar, cream of tartar, and powdered milk until smooth.
- Gradually add water, 1 tablespoon at a time, until the glaze reaches desired consistency. Stir in vanilla extract.
- Pour the glaze over the warm cake, allowing it to drip down the sides.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
308g
Fat
82g
Carbs
38g
