Carrot Bundt Cake

For my friend Gabriela’s birthday, I did a variation on my standard carrot cake recipe (that usually gets made as cupcakes) to bake up as a bundt cake, and also to use more local ingredients.

2 eggs, lightly beaten
1 1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup raisins
1 cup rum
1/2 cup apple sauce
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

One hour prior to baking, soak raisins in rum.

Preheat oven to 350 degrees F (175 degrees C). Butter and flour 12-cup bundt pan.

Beat together the eggs, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots, raisins and apple sauce. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Transfer to prepared pan.

Check cake after 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool completely on wire rack before serving.