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Delectable Doctored Carrot Bundt Cake

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Delectable Doctored Carrot Bundt Cake

Jamie Tarence shares how to elevate your classic box cake into the most delicious and moist carrot cake the whole family is sure to love.
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Delectable Doctored Carrot Bundt Cake Jamie Tarence Yield: 1 whole cake Ingredients: Boxed Carrot Cake (I use Duncan Hines) 1 Box Vanilla pudding mix 4 Eggs ¾ C Vegetable Oil ½ Tsp Allspice or ¼ Tsp Cinnamon & ¼ Tsp Nutmeg ¾ C Water ½ C Sugar 1 C Sour Cream Optional ½ Cup Finely grated carrots ½ C Crushed pineapple, well drained Optional Glaze: 1 C Powdered sugar 1 - 2 Tbsp buttermilk or regular milk 1 Tsp Vanilla extract 1 Tbsp Butter Directions: 1. Preheat oven to 350° F with rack in the center of the oven. 2. In a large bowl, mix the cake mix, pudding mix, and sugar. 3. Add eggs, water, and oil and mix for 1-2 minutes. 4. Fold in carrots, sour cream, and crushed pineapple until well combined. 5. Spray a bundt pan with cooking spray and evenly spread batter into pan. 6. Bake for 30-40 minutes until the toothpick inserted into the center comes out clean. 7. Allow cake to cool in the pan for 30 minutes. 8. While cooling, mix the glaze ingredients. 9. Drizzle bundt cake with glaze or dust with powdered sugar.

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