REAL Carrot Cake

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

The Cook

Connee Sheckler Recipe
x1
Cooked to Perfection
Chestertown, MD (pop. 5,252)
conneeconehead
Member Since Jun 2012
Connee's notes for this recipe:
Modern day recipes added cream cheese frosting; the traditional cake has a rum-infused glaze.
Make it Your Way...

Personalize This

Directions

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

Comments

0 comments

Showing OLDEST First
(Switch to Newest First)

footer
Gift Membership