Pumpkin Bundt Cake with Sugar Icing on a White Plate

Pumpkin Bundt Cake with Sugar Icing on a White Plate

Carrot Cake with Orange Glaze

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Cake Ingredients

  • 2 C Pioneer® Sugar
  • 1 ¼ C vegetable oil
  • 2 C all-purpose flour, sifted
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 4 eggs
  • 3 C grated carrots
  • 1 C pecans, chopped

Orange Glaze:

  • 1 C Pioneer® Sugar
  • ¼ C cornstarch
  • 1 C orange juice
  • 1 tsp. lemon juice
  • 2 T butter
  • 2 T orange zest
  • ½ tsp. salt

Directions

  1. Preheat oven to 325° F. Lightly spray 10-inch tube pan with cooking spray; set aside.

Cake Directions:

  1. In a mixing bowl combine Pioneer® Sugar with the vegetable oil; beat well on medium speed.
  2. In a separate bowl sift flour, baking powder, baking soda and salt together. Add the dry ingredients, including the cinnamon, to the sugar and oil mixture. Beat until blended together.
  3. Beat in eggs one at a time and continue to beat for 1 minute. Stir in the carrots and nuts; mix until blended. Pour mixture into prepared pan.
  4. Bake for 60-70 minutes or until knife inserted comes out clean. Remove from the oven and cool completely.

Orange Glaze Directions:

  1. In a heavy saucepan combine the Pioneer® Sugar with the cornstarch. Turn on the burner to low heat and add the orange and lemon juices slowly; stir until smooth. Add butter, orange zest and salt. Continue to cook until thick and glossy. Cool.
  2. Remove cooled cake from baking pan and position on a serving platter. Gently pour glaze over entire cake letting it run down the sides.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.