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Late Harvest Carrot Cake
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Ingredients:
1/4 cup St. James Winery Late Harvest Vignoles
1 pound carrots, pared, cut into chunks
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
4 eggs
1 cup walnuts, chopped
1/2 cup golden raisins
3 cups unsifted all-purpose flour
1 tbsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg
2 tsp vanilla
1 1/4 cups vegetable oil
1 cup shredded coconut
1 8 oz. can crushed pineapple, drained. Reserve juice for use in glaze.
3 oz. softened cream cheese
2/3 cup sifted powered sugar
Method:
1.Preheat oven to 375. Steam carrots until very tender. Puree in food processor. You should have about 1 1/2 cups. Set aside.
2.Grease and flour 12 cup bundt pan.
3.Stir together flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg in large bowl until well mixed.
4.Beat eggs in small bowl, stir in oil, wine, vanilla and carrots.
5.Pour liquid ingredients into flour mixture. Blend at low speed until mixed well. Then beat at medium 3 minutes. Scraping down sides occasionally. Stir in walnuts, coconut, raisins and pineapple. Pour into prepared pan.
6.Bake in lower third of oven for 45 minutes. Lower oven temperature to 350 and bake an additional 30 minutes. Cool pan on rack for 15 minutes. Remove cake from pan. Cool to room temperature.
7.Place cake on serving plate. Spoon glaze over cake.
Cream Cheese Glaze: Stir together the cream cheese and powdered sugar in small bowl until smooth. Mix 1 to 1 1/2 tbsp reserved pineapple juice until good glazing consistency.
(May use wine instead of pineapple juice)
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