Vignoles Carrot Cake

Cake Ingredients

  • 1/4 cup St. James Winery Vignoles Wine
  • 1 pound carrots, pared, cut into chunks
  • 2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 cup walnuts, chopped
  • 1/2 cup golden raisins
  • 3 cups unsifted all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons vanilla
  • 1-1/4 cups vegetable oil
  • 1 cup shredded coconut
  • 1 (8-ounce) can crushed pineapple, drained

Glaze Ingredients

Cake Instructions

  1. Preheat oven to 375°F. Grease and flour 10 inch bundt pan.
  2. Steam carrots until very tender. Puree in food processor. You should have about 1 1/2 cups. Set aside.
  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.
  6. Stir in walnuts, coconut, raisins and pineapple, then pour into prepared pan.
  7. Bake in lower third of oven for 45 minutes. Lower oven temperature to 350° and bake an additional 30 minutes.
  8. Cool pan on rack for 15 minutes. Remove cake from pan.
  9. Cool to room temperature. Place cake on serving plate. Spoon glaze over cake.

Glaze Instructions

  1. Stir together the cream cheese and powdered sugar in small bowl until smooth.
  2. Mix 1 to 1 1/2 tablespoons wine until mixture reaches a glazing consistency.