I had to call this ‘bundt’ carrot cake because I have a few great carrot cake recipes, mostly from Mom, for layered cake, loaf, cupcakes etc. and this one is obviously made in a bundt pan. It’s quite heavy so small pieces are perfect and it works for a crowd. This was Mom’s Birthday Cake – at her big surprise party! What a crazy week, but SO fun!
Bundt Carrot Cake
1 1/2 c. EACH canola oil AND sugar
4 eggs, beaten
1 t. vanilla
3 c. grated carrots
2 c. flour AND 1/2 t. salt
2 t. EACH baking soda AND cinnamon AND allspice
1 c. EACH chopped pecans AND raisins (I often use golden raisins)
Using an electric mixer, cream the oil and sugar. Add the eggs and vanilla, blend well, add the carrots, blend well. Be sure to scrape down the sides of the bowl and the paddle because the carrots tends to get caught in largish lumps. Combine all of the dry ingredients and add to the carrot mixture in small amounts, blending in between additions. Add the pecans, blend well, add the raisins, blend well – be sure to scrape down the bowl.
Pour into a well greased bundt pan and bake at 325 for 1 hour – I find that 1 hour and 5 minutes is perfect in my oven. Let the cake sit in the pan for 10 minutes after you remove it from the oven and then gently shake the pan to make sure the cake is completely loosened before turning it over onto a cake plate. Allow to cool completely before icing. I actually made this the day before due to time constraints of prepping for the party, and because carrot cake is naturally so moist, it worked out just fine.
Cream Cheese Icing – you can also consider the icing from this cake
1, 8 oz. (250 g) package of cream cheese, softened
1/4 c. butter, softened
2 to 3 c. icing sugar, sifted
1/2 t. vanilla
Beat together the cream cheese and butter, then add the icing sugar, starting with 2 cups, beating well to make sure it’s smooth – I find that close to 2 1/2 cups tends to make a good consistency. Add the vanilla and blend to finish. Ice the cake and sprinkle the top with chopped pecans.