Easy Carrot Cake Bundt Cake

– 1 (16) oz box carrot cake mix – 1 (3.4) oz box instant vanilla pudding mix – 1 teaspoon cinnamon – 1/2 cup water – 1/2 cup butter, melted – 1/3 cup vegetable oil – 4 large eggs – 2 teaspoons vanilla extract – 1/2 cup sour cream – 1 cup crushed pineapple, drained – 2/3 cup chopped nuts, optional – 1/2 cup raisins, optional

Ingredients for the cake:

– ½ cup unsalted butter, room temperature – 8 oz cream cheese, room temperature – 1 teaspoon vanilla extract – 1/2 teaspoon cinnamon – 3 cups confectioner’s sugar – 3 tablespoons milk or cream

Ingredients for the glaze:

Preheat oven to 325 degrees F.  Grease and flour a large bundt pan very well.

Add all of the ingredients (except for the nuts and raisins) to a large mixing bowl and mix until well combined.

Stir in nuts and/or raisins if desired. The batter will be thick.

Spoon the batter into the prepared bundt pan and bake for approximately 60-65 minutes.

Remove the cake from the oven and set on a wire rack to cool for 20 minutes.

Turn the cake out onto the rack to cool completely before adding the glaze.

Make the glaze by adding the butter, cream cheese, vanilla and cinnamon to a bowl, then mix well. Add the confectioner’s sugar and milk. Mix well.

Spoon the glaze onto the top of the cooled cake.

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