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Carrot Cake
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Serves/Makes:1 bundt cake

  • 3 cups (700 ml) grated carrots
  • 4 eggs
  • 1-1/4 cups (300 ml) vegetable oil
  • 2 cups (475 ml) white sugar
  • 2 cups (475 ml) sifted all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 2 tsp (10 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) ground nutmeg
  • 1 cup (225 ml) golden raisins (optional)
  • 1-1/4 cups (300 ml) confectioners sugar
  • 1 (3 ounce) package cream cheese
  • 1 tbsp (15 ml) light corn syrup
  • 1/2 tsp (2 ml) vanilla extract
  • Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  • Sift together flour, baking powder, baking soda, salt and spices.
  • Add the carrots and raisins.
  • Pour egg mixture into dry ingredients, and mix well.
  • Pour batter into well greased 10 inch tube or bundt pan.
  • Bake at 350 degrees (175 C.) oven for 45 to 50 minutes.
  • Cool cake on wire rack, and then refrigerate until completely cooled.
  • To make Cream Cheese Glaze:
  • Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla.
  • Spead over cooled cake.

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