Carrot Bundt Cake with Cream Cheese Glaze

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1/4 tsp Ginger
  • 1 Lemon, zest from medium sized
  • 1 That same lemon, juice from

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 cups All-purpose flour, organic
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 2 cups Powdered sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 cup Butter
  • 4 oz Cream cheese
  • 3 tbsp Goats milk, powdered organic

• Liquids

  • 6 tbsp Water

Found on food52.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 eggs
• zest from one medium sized lemon
• juice from that same lemon
• 1 teaspoon vanilla extract, more if you feel daring
• 3 cups organic all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg (1/2 if you really like the flavor)
• 1/4 teaspoon ginger
• 2 cups grated carrots (I used both red and yellow carrots - could have added another 1/2 cup)
• 1 cup chopped walnuts
• 2 tablespoons olive oil
• 4 ounces cream cheese, softened
• 3 tablespoons powdered organic goats milk
• 6 tablespoons water
• 2 cups powdered sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 325 degrees F.
• Cream together the sugar and softened butter (leave the butter on the counter the morning you plan to make this) in a large bowl.
• Add eggs one at a time, be sure to beat well after each egg.
• Add lemon zest and juice, and oil, mix well.
• In another bowl, combine all dry ingredients, gradually incorporate into other bowl.
• Fold in carrots and nuts.
• Grease your bundt pan, pour mixture into pan.
• Bake for 50 - 60 minutes or until toothpick comes out clear. I think I baked for 75 minutes, minimum.
• Cool for 10 minutes, remove from pan, frosting should be poured on while cake is still warm.
• In a mixing bowl, beat cream cheese, powdered milk, water, powdered sugar, cream of tartar and vanilla extract together until smooth and quite thick.
• This makes A LOT of frosting, you may want to pour half on and reassess. Pour frosting over warm cake and watch it drip down the sides. YUM.
• Let cool to room temperature and serve with a big glass of cold milk.