real carrot cake

How To Make real carrot cake

• Step 1
  FOR THE CAKE: Shred carrots using the food processor, fitted with the shredding disk; set aside.
• Step 2
  Adjust oven rack to the middle position; heat oven to 325 degrees.
• Step 3
  Grease and flour a 12-cup Bundt pan.
• Step 4
  Whisk 2 cups flour, baking powder, baking soda, cinnamon and salt in a medium bowl
• Step 5
  Toss the black walnuts with the remaining 2 teaspoons flour in a small bowl until well coated; set aside.
• Step 6
  With an electric mixer on medium-high speed, beat the eggs and granulated sugar until combined.
• Step 7
  Reduce speed to medium and slowly add the oil until incorporated.
• Step 8
  Increase speed to high and beat until the mixture is light and creamy
• Step 9
  Using a rubber spatula, stir in the flour mixture, black walnuts, raisins and carrots until combined.
• Step 10
  Scrape batter into prepared pan and bake until a cake tester, inserted into center of cake, comes out clean, 50-60 minutes.
• Step 11
  Cool the cake in the pan for 30 minutes, then turn out onto a rack to cool completely, at least 1 hour.
• Step 12
  FOR THE TOPPING: Brush wine or vermouth over cake until it is absorbed.
• Step 13
  Whisk the confectioners' sugar, buttermilk and rum in a medium bowl.
• Step 14
  Drizzle over cake as shown in photograph.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!