Carrot Bundt Cake With Glaze

From: nita 284904 southern girl

On May 29, 2009

Kitten this cake will send the taste buds into a frenzy.......texture is perfect,.. moisture lever right on tee..loved the glaze.. everyone wanted the recipe.. thanks for sharing.

From: Realtor by day, Chef by night

On May 4, 2009

We loved it! It's very moist and full of flavor. I liked that it was also very simple to do. Mine was perfectly done at 1 hour. I made it in the 15 cup big bundt pan. I only cooled it for 30 minutes and then put it right in the cake dome and in the frige so it would stay really moist and have that great texture and it does! I wondered if the glaze would be enough and of course it was plenty. We tried it the first day (because my little girl couldn't wait to try carrot cake- she's never had it before) and the second day after sitting and chilling overnight. It's great both ways but it's definitely better thoroughly chilled the next day after the flavors blend. Something happens to it and the flavors meld into this amazing, deliciousness. I made it exactly as written except I added an extra teaspoon of vanilla. Oh, I did use shortening instead of oil because I was out of oil. Thanks Kittencal! Made for 123 Hit Wonders game.

From: Chef #1234311

On Apr 11, 2009

This has to be one of the best cakes I have ever eaten. I hadn't had carrot cake in quite a long time, and went on line to find just the right recipe. I read through quite a few before finding this one. What appealed to me over the others I really can't say, but I am more than pleased with the results. And as I love raisins the addition really put a spin on things. But I'm still trying to decide if I like it better in or out of the refrigerater. Either way it is a great cake, and I think you for sharing. This might become a tradition.