REAL Carrot Cake

Connee Conehead


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


★★★★★ 2 votes

15 Min
1 Hr


  • CAKE

  • 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


  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.

Printable Recipe Card

About REAL Carrot Cake

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

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