Carrot bundt cake

OK OK I'll admitt it! My sister recently baked a carrot cake. Which gave me the idea to make one myself. but I'm not a big fan of cream cheese frosting. Or maybe thats just right now. I'm not really sure since I'm still fighting off this cold. As a matter of fact I ate some of this cake, but yet I still can't tell you if its awesomly great. Since I can't taist anything. BUT dear Hubby thought it was good as did my teenaged daughter, so I'm going on their word.

For the Cake
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lime zest
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons lime juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup Raisins
1 cup chopped Pecans

For the Glaze

2 cups powder sugar
Lime juice from half of lime
1-2 tablespoons of water
Add the water very carefully this amount will change as the humidity changes. Too much and it won’t “stick” to the cake



1. In a large bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each
3. Add lime zest, oil, extract and lime juice
4. Combine dry ingredients; gradually add to wet mixture
5. Stir in carrots, raisins, and nuts
6. Pour into a bundt pan that has been greased well
7. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
8. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm