Fall its upon as, and it’s kinda chilly here in N.Y.C . So, enjoy this Yummy carrot bundt cake with a butter rum cream cheese glaze.
Ingredients
Cake
1 cup of butter
1 cup of sugar
1 cup of brown sugar
4 eggs
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
2 tablespoons of olive oil
1 tablespoon of lemon juice
3 cups of flours
2 teaspoons of baking soda
2 cups of grated carrots
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon
Frosting
1/2 cup of cream cheese softened
1/2 cup of butter
2 tablespoons of rum
3 tablespoons of milk
6 tablespoons of water
2 cups of powdered sugar
1/2 teaspoon of cream tartar
1 teaspoon butter rum extract
Directions
1.Preheat oven at 325. In a large bowl, cream butter and sugars together, add eggs one at a time, beating well after each addition.
2.Add lemon zest, oil, and lemon juice. Combine dry ingredients, and gradually add to wet mixture. Stir in carrots. { add raisin or nuts if you like.}
3.Spray bundt pan with oil and pour batter in pan and bake for 50-60 mins. or until toothpick comes out clean.
4.Take and cool.
5.Glaze: in a mixing bowl , beat the cream cheese, powdered sugar,
cream tartar, butter,milk, rum,water, until smooth.
6. Mixture should be thick. Once cake has cool down a bit , pour glaze over cake and let it drip down the sides. Let sit for a few mins and serve .
