Categories: Cake, Dessert

Ingredients

• 1 1/2 cups finely grated carrots
• 1 tablespoon lemon juice
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 3/4 cup vegetable oil
• 3 eggs
• 1 cup golden raisin
• 1 cup chopped walnuts
• Honey Butter Glaze:
• 8 tablespoons butter, softened
• 6 tablespoons honey, warmed slightly

Directions

1. Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.

2. Combine carrots, lemon juice, and pineapple in a bowl; set aside.

3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.

4. Add in oil and beat until smooth.

5. Add in eggs one at a time, beating after each addition.

6. Add in the carrot mixture and mix well.

7. Stir in the raisins and walnuts; pour batter into prepared pan.

8. Bake for 55-60 minutes or until pick comes of clean.

9. Cool for 10 minutes in the pan and invert on a rack or serving platter to cool thoroughly. To make the glaze: beat the butter and honey together until light and fluffy; allow it to return to room temperature or warm in the microwave for 8-10 seconds before using. Beat the honey butter again just before using.

10. Slather warm cake with honey butter glaze. Alternative topping: cream cheese frosting is usually expected and always nice; also can just dust with powdered sugar.

Email to a friend | Print this recipe | Back