Brilliant Bundt Cakes: 35 Cakes & Toppings To Help You Celebrate With Style! by Sommer Collier

Author:Sommer Collier [Collier, Sommer]
Language: eng
Format: epub
Tags: General Fiction
Published: 2014-11-01T00:00:00+00:00

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1⁄4 cup cornstarch

2 teaspoons baking soda

1 tablespoon pumpkin pie spice (or apple pie spice)

1 teaspoon salt

1 1⁄2 cups vegetable oil (or coconut oil)

1 teaspoon vanilla extract

4 large eggs

3 cups fresh grated carrot

1 cup chopped walnuts

1 cup shredded coconut

2 ounces cream cheese, softened

5 tablespoons heavy cream

1 – 1 1⁄2 cups powdered sugar

Directions

Preheat the oven to 350 degrees F. Grease and flour a 12 cup bundt pan and set aside.Mix the flour, granulated sugar, cornstarch, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk in the oil, followed by the vanilla and eggs. Scrape the bowl and whisk until smooth.Then stir in the shredded carrots, walnuts and coconut.

Pour the batter into the prepared bundt pan and bake for 55-65 minutes. Test the cake by inserting a wooden skewer into the center. If it comes out clean, remove the cake from the oven. Cool on the counter for 30 minutes, then flip out onto a cooling rack and cool to room temperature.

Beat the cream cheese and heavy cream with an electric mixer until smooth. Slowly add in the powdered sugar. Use as much as needed until the glaze is very thick, but still pourable. Then drizzle the glaze over the top of the bundt cake. Allow the glaze to set before cutting or wrapping.

Prep Time: 15 minutes

Cook Time: 65 minutes

Yield: 12 servings

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