3tbsp (1.52 fl oz) (45 ml)natural lemon or lime juice
1tsp (0.16 fl oz) (5 ml)vanilla extract
Shredded coconut, toasted
Small candy or chocolate eggs,for decorating
Instructions
For the cake:
Preheat the oven to 375º F (180° C). Grease and flour a bundt cake pan of approximately 25cm in diameter.
In a medium bowl, sift the flour with the baking powder, baking soda, salt and add the cinnamon, ginger, nutmeg and cloves. Set aside until needed.
Separately, in a large bowl add the shredded carrot with the sugar, vegetable oil, sour cream, yogurt, eggs, vanilla extract and beat with an electric mixer or hand whisk for 2-3 minutes until the mixture lightens and fluffs up a bit.
Carefully add the flour mixture to the bowl of liquids in three separate additions, beating for 30 seconds after each addition, until smooth and homogeneous.
Pour the mixture into the pan and bake at 375ºF (180° C) for approximately 50 minutes until a wooden toothpick comes out clean when inserted and the bundt cake is lightly browned on the surface.
Once ready, let the bundt cake cool for 10 minutes inside the pan, then turn it out and place it on a rack to cool down completely.
For the glaze and to assemble:
Place the cream cheese with the powdered sugar in a medium sized bowl and beat with an electric mixer or hand whisk for 2 minutes until smooth.
Add the lemon juice, vanilla extract and beat for 1 more minute until soft.
Spread the frosting on top of the doughnut in the way you prefer and then decorate it with toasted coconut and Easter eggs.