carrot bundt cake

ingredients

• 1 box spice cake mix
• 1 small box instant vanilla pudding mix
• 4 large eggs + 1 egg white
• ½ cup melted butter
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1¾ cups finely grated carrots
• 1 tablespoon sugar
• ⅓ cup crushed pineapple, very well drained
• optional: ½ cup chopped pecans or walnuts and or ½ cup raisins
• 8 oz cream cheese, softened
• ½ cup salted butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar, sifted

directions

1. 1 Finely grate the carrots using the small side of a grater. Toss with 1 tablespoon sugar and let sit for 10 minutes to soften.
2. 2 Preheat oven to 350°F. Thoroughly grease a Bundt pan.
3. 3 Mix all cake ingredients on low 30 seconds, then medium 2 minutes.
4. 4 Gently fold in softened carrots (including any liquid)& drained pineapple. Add, nuts and/or raisins if desired. Do not overmix.
5. 5 Pour batter into prepared Bundt pan.
6. 6 Bake for 45–50 minutes, or until a wooden skewer inserted comes out clean.
7. 7 Cool in pan for 10 minutes, then invert onto a rack to cool completely.
8. 8 Mix frosting ingredients, beating for at least 3-5 minutes.
9. 9 Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off.