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Rahim's Carrot Bundt Cake

Source of Recipe

my recipe


Recipe Introduction

December 23, 2009: This is the 2nd carrot cake I've made for Gaz on this trip. He said, "Reluctantly, I have to say that this is the best one you've made". June 10, 2011: Mikael and Samantha (student) said it is the best carrot cake "in the world". !!!!!

List of Ingredients

2 1/2 cups all purpose flour (10.625 oz)
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
2 1/2 cups sugar (1 lb 1.5 oz)
3 large eggs
2/3 cup vegetable oil
1/2 cup pineapple juice from drained pineplle
1/2 cup crushed pineapple, well-drained
1 tsp vanilla extract
3 cups shredded carrots (about 4 large carrots) (8ish oz)
1/2 cup walnuts, chopped

Glaze
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water (I USED MILK)
2 cups icing sugar (I added sugar to desired consistency)
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
lemon extract to taste
juice from 1/2 Meyer lemon
2 drops lemon oil


Recipe

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a large mixing bowl, whisk together flour, baking soda, salt and spices.
In a medium mixing bowl, whisk together sugar, eggs, butter, pineapple and juice, and extracts/flavorings until smooth. Pour into dry ingredients and stir until almost combined. Stir in shredded carrots, followed by walnuts. Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining.
Pour cake batter into prepared pan.
Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.
Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) Cool completely before frosting.