Yummy Fixins: Carrot bundt cake (recipe)
Celebrate Easter Sunday with this delicious dessert recipe, perfect for a large get together or a small family dinner.
If you’re looking to take a break from the traditional Easter dinner, try pistachio crusted salmon (bit.ly/Yummy-Salmon), served with spinach salad and sautéed green beans.
This healthy dinner paring will make you feel much better about having a second piece of carrot cake.
In this recipe I use a bundt pan because it gives the cake a more elegant presentation. However a 9 by 13 inch baking pan should work just fine.
Carrot Bundt Cake
Makes 12 servings.
2 ¼ cups all- purpose flour
1 ¾ teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
½ teaspoon allspice
½ cup sugar
½ cup brown sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3 cups shredded carrot
1 cup chopped pecans
¾ cup raisins
For the glaze:
4 ounce cream cheese, softened
1 ½ cup powdered sugar
2 tablespoon milk
1 teaspoon vanilla
Toasted coconut flakes, for garnish
Preheat the oven to 350 degrees.
Soak the raisins in water until ready to use.
Use butter or non-stick spray to grease the baking pan and lightly coat it with flour, shaking off any excess.
Mix together flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice in a small bowl.
In a large bowl whisk the eggs, sugar, oil and vanilla until well mixed.
Add the dry ingredients to the wet mixture and mix for about two minutes.
Drain the raisins.
Fold the raisins, grated carrots, and pecans into the batter.
Pour batter in the pan and bake for 45-55 minutes.
Insert a toothpick after 45 minutes to test for doneness, it should be dry when taken out.
Cool in the pan for 15 minutes.
Remove from pan, completely cool for about an hour.
To make the glaze, beat cream cheese until creamy. Add in powdered sugar and beat for a minute then add milk and vanilla. Scrape down the sides of the bowl and beat for another two minutes. Spoon the glaze over the cake and let it sit 20 minutes before serving. Refrigerate if needed.
Chef Arica Davis is owner/operator of Yummy Fixins and Personal Chef Services. Visit http://www.yummyfixins.com to book your next dinner party.
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