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

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.

Printable Recipe Card

About REAL Carrot Cake

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