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Carrot Raisin Bundt Cake

Here is another recipe that will be a huge hit. This cake is perfect for those cooler weather months. You the moths that are just around the corner? I like to make this for the holidays and especially in October. Don’t ask me why, it just seems like the perfect time to make it to me.

Today I thought I would share my carrot raisin bundt cake recipe with you all. First though why in the world is is spelled bundt and bunt? I mean it pronounced bunt as the d is silent. This is just one of the things I think about when I am making this. I typically make a cupcake version for Easter or sometime in the spring. The carrots remind me of Easter just as much as they the fall weather. I was feeling a little blue and thought I would make for you all since it seems to make me very happy.

Before I get to the recipe let me tell you about the icing (cream cheese flavored or buttercream works best with this cake.) I sometimes make my own or use store bought. Although there are times when I don’t use any icing at all which is what I did when I made this. If you want to ice the entire cake feel free to do so. I have found if you take a little icing, maybe a cup, place it in the microwave for like 20 seconds it will drizzle very nicely on a bundt cake. Keep doing that until you have the desired amount on the cake. Of course you could also just sprinkle a little powdered sugar on there.

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract ( lemon although I like to use the vanilla)
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
    2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon nutmeg
  • 1⁄4 teaspoon ginger
  • 2 cups grated carrots
  • 1 cup raisins

Directions

  1. In a large bowl, cream butter and sugars
  2. Add eggs, one at a time, beating well after each
  3. Add lemon zest, oil, extract and lemon juice
    Combine dry ingredients; gradually add to wet mixture
  4. Stir in carrots and  raisins
  5. Pour into a bundt pan that has been greased well
  6. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  7. Cool to room temperature before serving
Rita
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I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.

Comments

  3. This is just the sort of recipe I love–not too fussy, but with impressive results. Carrot cake is my spouse’s favorite, and I’m pinning this so I’ll have it to refer to when I’m ready to bake him a cake. Thanks!

  4. Love carrot cake..my favourite..I always find an excuse to bake a carrot cake for someone’s birthday..lol

  6. Wow this looks really good! I think my family would do buttercream versus cream cheese frosting. I will have to check to see if I still own a bundt pan – not sure if I do or don’t.

  8. That sounds like my kind of recipe. I will definitely make this one. I’m sure the family will love this one. Thanks! Ritz

  10. I love cakes with carrots, and this cake with raisins and in a bundt pan, looks so delicious and special! Love the spices, I’d like to try it.

  11. This looks so easy and so good! i think this is going to be tops on guest for christmas! Giving this one a try. Thanks

  12. omg—Perfect! I made a Lemon Bundt cake for our family 4th of July, and my BIL asked if I would do a Carrot cake for Thanksgiving. I hadn’t even started looking for a recipe, yet…but this one! Pinned for the holidays. Thanks!

  13. This looks so delicious! It’s been too long since I’ve made a bundt cake. I’m definitely making one soon!

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