REAL Carrot Cake

Connee Sheckler Recipe

By Connee Sheckler conneeconehead

Modern day recipes added cream cheese frosting; the traditional cake has a rum-infused glaze.


Recipe Rating:
 2 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

CAKE
1 lb
carrots, peeled
2 c
+ 2 teaspoons all-purpose flour
2 tsp
baking powder
2 tsp
baking soda
2 tsp
ground cinnamon
1/2 tsp
salt
1 c
black walnuts, chopped
1 c
raisins
5 large
eggs (at room temperature)
1-1/4 c
granulated sugar
1 c
vegetable oil
TOPPING
1/2 c
dry white wine or vermouth
1 c
confectioners' sugar
2 Tbsp
buttermilk
1 tsp
dark rum

Directions Step-By-Step

1
FOR THE CAKE: Shred carrots using the food processor, fitted with the shredding disk; set aside.
2
Adjust oven rack to the middle position; heat oven to 325 degrees.
3
Grease and flour a 12-cup Bundt pan.
4
Whisk 2 cups flour, baking powder, baking soda, cinnamon and salt in a medium bowl
5
Toss the black walnuts with the remaining 2 teaspoons flour in a small bowl until well coated; set aside.
6
With an electric mixer on medium-high speed, beat the eggs and granulated sugar until combined.
7
Reduce speed to medium and slowly add the oil until incorporated.
8
Increase speed to high and beat until the mixture is light and creamy
9
Using a rubber spatula, stir in the flour mixture, black walnuts, raisins and carrots until combined.
10
Scrape batter into prepared pan and bake until a cake tester, inserted into center of cake, comes out clean, 50-60 minutes.
11
Cool the cake in the pan for 30 minutes, then turn out onto a rack to cool completely, at least 1 hour.
12
FOR THE TOPPING: Brush wine or vermouth over cake until it is absorbed.
13
Whisk the confectioners' sugar, buttermilk and rum in a medium bowl.
14
Drizzle over cake as shown in photograph.

About this Recipe

Course/Dish: Cakes