real carrot cake

How To Make real carrot cake

• 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.
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