Carrot Cake (in a Bundt pan)

My favorite cake of all time is my grandmother's aeblekage (Danish apple cake). However, aeblekage isn't a "cake" in the sense that most people think of cake (it's more wet than dry, since the primary ingredient is applesauce), so when it comes to more traditional cakes, my favorites are carrot and spice.* I've had many good versions of these cakes (even some that have come out of a box - such as quick caramel apple cake), but I've had just as many that have been dry and forgettable. When a really great one comes along - moist, carroty, raisiny, with a cream cheese icing that is delicious without being overpowering - well, that makes me sit up and take notice. I'd like to think that this cake fits that bill - but I'll let you decide for yourself.

* For those who are wondering, chocolate cake is at the bottom of my list - in general, I would to go dessert-less than spend my calories on chocolate cake. However, there are two chocolate cakes that I have had that I think are worth repeating - one is the recipe my roommate uses as the base for her peanut butter-filled cupcakes, the other is the base that Curbside Cupcakes uses for their chocolate cupcake creations (I've tried their peanut butter cup and peppermint varieties so far - both were good).

Carrot Cake (in a Bundt pan)
Cake
1 cup golden raisins
1/2 tsp. orange zest (if desired)
boiling water (enough to cover raisins)
3 cups finely shredded carrots (use a food processor for best results)
4 eggs
1 cup applesauce
2 cups sugar (I used 1 cup white, 1 cup brown)
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/2 cup walnuts (if desired)

Glaze Icing
1 1/4 cups powdered sugar
1 tsp. vanilla extract
4 oz. cream cheese or Neufchâtel cheese
1 T. light corn syrup

1. Place raisins and orange zest in a small bowl and cover with boiling water. Allow to stand while shredding carrots and preparing wet and dry ingredients so that raisins become plump, about 20 minutes. Preheat oven to 350F and spray a Bundt pan with cooking spray or cooking spray with flour.

2. In a medium bowl, whisk together eggs, applesauce, and sugar. In large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Drain raisins and add to dry ingredients, along with carrots and walnuts. Fold in wet ingredients and stir until batter is well mixed. Pour batter into prepared pan.

4. Bake at 350F for 50-55 minutes; test with a toothpick to determine if the cake is done. Allow cake to cool in pan on a wire rack for 15 minutes, then turn cake out of pan and allow cake to continue cooling (at least 30 minutes).

5. While cake is cooling, prepare the glaze icing. Combine powdered sugar, vanilla extract, cream cheese, and corn syrup using a hand mixer at low speed, mixing until icing is smooth.

6. Spread icing over the cake while it is still slightly warm. Allow cake to cool completely, then slice and serve.