REAL Carrot Cake

Connee Sheckler


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

★★★★★ 2 votes
15 Min
1 Hr



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
1 c
black walnuts, chopped
1 c
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
2 Tbsp
1 tsp
dark rum


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

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American