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