Carrot Bundt Cake (Edit recipe)

Carrot cake

1. Combine the flour, sugars, cinnamon, baking soda, salt and baking powder in a large mixing bowl. Stir to combine.
2. Add the eggs, one at a time, beating well after each addition with a hand mixer on low speed.u00a0
3. Add the oil and finely shredded carrots. Mix on medium speed for 3-4 minutes. Use a rubber scraping spatula intermittently to scrape down the sides of the bowl while mixing.
4. Bake in a well greased Bundt/tube pan on the middle oven rack for 70-75 minutes, or until long cake tester comes out clean.
5. Invert pan after 20 minutes and allow cake to completely cool on wire rack before adding frosting.

Cream cheese frosting

1. Cream softened butter and room temperature cream cheese with hand mixer on low speed for 1-2 minutes.
2. Add vanilla and mix until blended.
3. Using the hand mixer, gradually work in confectioner's sugar until frosting is the right consistency for spreading.u00a0Then add a pinch of salt and stir.
4. Spread frosting on cooled cake. Decorate with sprinkles, raisins, shredded carrots or coconut, pecans and/or walnuts if desired.

Storing

1. Store in a cake saver and keep refrigerated for up to 5 days.
2. Unfrosted cake can be frozen in proper freezer safe packaging (either whole or individual slices) for up to 2 months.
3. Frosted cake needs to freeze on a sheet pan first to set the frosting. Then wrap individual slices or the whole cake in freezer safe packaging and store for up to 1 month.