REAL Carrot Cake
By
Connee Sheckler
@conneeconehead
1
Modern day recipes added cream cheese frosting; the traditional cake has a rum-infused glaze.
Rating:
★★★★★ 2 votes
Serves:
12
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 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
- 1/2 c
- dry white wine or vermouth
- 1 c
- confectioners' sugar
- 2 Tbsp
- buttermilk
- 1 tsp
- dark rum
CAKE
TOPPING
How to Make REAL Carrot Cake
- 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.
