Carrot Bundt Cake

Holiday gatherings are a perfect time to show off family recipes. For our Memorial Day barbecue, I made my Aunt Louise’s carrot cake recipe. The grated carrots and the shredded sweet coconut are what make this cake moist and delicious. This recipe will make a two layer cake, but I made a Bundt cake today just to keep things simple. Enjoy a slice of this tasty treat while you’re watching war movies today. That’s what we do.

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Carrot Bundt Cake Recipe

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12

Author olives-n-okra

Ingredients

For the cake:

• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 cups all-purpose flour
• 4 unbeaten eggs
• 1 teaspoon vanilla
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups raw carrots grated
• 1 cup sweet shredded coconut
• 1 cup raisins
• 1 cup chopped pecans

For the icing:

• 1 box powdered sugar
• 8 tablespoons unsalted butter
• 8 ounces cream cheese
• 2 teaspoons clear vanilla

Instructions

To make the cake:

• Preheat oven to 350°F. Spray a 9.75x3.38-inch Bundt pan with baking spray.
• Mix oil and sugar on medium speed until light and fluffy. Add eggs and vanilla; beat well. Sift together dry ingredients. Add to wet ingredients and mix on low-speed until blended. Add carrots, coconut, pecans, and raisins, and stir.
• Pour batter in pan. Bake for 45-50 minutes, or until cake tester inserted in center of cake comes out clean. Let rest for 5 minutes then remove from pan. Cool on wire rack.

To make the icing:

• On medium speed, cream together cream cheese, butter, and vanilla. Set speed to low and add powdered sugar. Mix until blended. Spread on cooled cake.