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  • Carrot Bundt Cake with Cinnamon Glaze

    1 vote
    Carrot Bundt Cake with Cinnamon Glaze
    Prep: 30 min Cook: 60 min Servings: 8
    by Paojava
    1 recipe
    >

    Ingredients

    • For the Cake
    • 1 cup butter
    • 1 cup white sugar
    • 1 cup packed brown sugar
    • 4 eggs
    • 2 tablespoons lemons zest
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1 lb. grated carrots
    • 1 cup flaked coconut
    • For the Glaze
    • 1/4 cup+ milk
    • 2 cups confectioners sugar
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Directions

    1. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Add lemon zest, oil, extract and lemon juice.
    2. Combine dry ingredients; gradually add to wet mixture.
    3. Stir in carrots and coconut.
    4. Pour into a bundt pan that has been greased and floured well.
    5. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
    6. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm.
    7. For the glaze, in a mixing bowl, beat the confectioners sugar, milk, cinnamon, salt, and extract until smooth. Add more milk as needed. Mixture should be quite thick.
    8. Pour over warm cake letting glaze drip down the sides.
    9. Cool to room temperature before serving.

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