Carrot Bundt Cake With Glaze

• 4 eggs
• 1 cup vegetable oil
• 1 cup white sugar
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 - 1/2 teaspoon nutmeg
• 3 cups finely grated carrots
• 1 1/2 cups golden raisins
• GLAZE
• 1 1/4 cups confectioners' sugar
• 1 (3 ounce) package cream cheese, room temperature
• 1 tablespoon white corn syrup
• 1 teaspoon vanilla

1. Set oven to 350 degrees F.
2. Generously grease a bundt pan or a 10-inch tube pan.
3. In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
4. In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
5. Add the flour mixture to the egg/oil mixture and beat until just combined.
6. Mix in grated carrots and raisins.
7. Pour into prepared bundt or tube pan.
8. Bake for about 1 hour or until cake tests done.
9. Cool cake for about 20 minutes then remove to a wire rack to cool.
10. Refrigerate until completely cold.
11. For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
12. Spread over cold cake.

eggs, vegetable oil, white sugar, light brown sugar, vanilla, flour, baking powder, baking soda, salt, cinnamon, nutmeg, carrots, golden raisins, sugar, cream cheese, white corn syrup, vanilla

Taken from www.food.com/recipe/carrot-bundt-cake-with-glaze-288932 (may not work)