yummy carrot walnut cake
This is one of my favorite carrot cakes. It has a lot of ingredients, but well worth the time and effort to make.The original recipe was good, but it was missing something. I added the Grande Marnier and coconut in the cake which gave it a richer flavor and added the Ameretto to the frosting. That was just what it needed.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups unsifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 pound carrots
- 1 cup butter softened
- 1 teaspoon almond extract
- 1 teaspoon grand marnier
- 1 teaspoon vanilla
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 tablespoons grated lemon peel
- 1 1/2 tablespoons grated orange peel
- 1 teaspoon lemon juice
- 2 tablespoons orange juice
- 1 cup coarsely chopped walnuts ( toasted)
- 2 cups seedless raisins (reg or golden)
- 1/2 cup coconut
- CREAM-CHEESE GLAZE
- 1 package cream cheese (8 oz) softened
- 1 tablespoon amaretto or almond extract
- 1/2 teaspoon grated lemon peel
- 1 1/2 cups confectioners' sugar
- 1/2 cup coarsely chopped walnuts (toasted)
How To Make yummy carrot walnut cake
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Step 1Lightly grease and flour a 10-by-4 inch tube pan. Sift flour with baking powder,soda,cinnamon and salt; set aside. Wash and pare carrots; grate on medium grater or use coarse blade of food processor. Should measure 4 cups. Preheat oven to 350F.
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Step 2In large bowl of mixer, at highest speed, beat butter and brown sugar and granulated sugars,scrapping side of bowl with rubber scrapper, occasionally till light and fluffy-about 4 minutes. Add eggs,one at a time; beat well after each one until smooth and light.
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Step 3In measuring cup, combine lemon and orange peels and juices along with extracts and liquor. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds),beginning and ending with flour mixture. Beat just until smooth-about 3-5 minutes.
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Step 4With a wooden spoon, stir in grated carrots,nuts, coconut and raisins; mix well. Turn into the prepared tube pan;spread evenly. Bake about 90 minutes, or until a cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.
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Step 5Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel, ameretto and confectioner's sugar. With portable electric mixer at medium speed, beat mixture till smooth. Set aside. Gently loosen edge of cake with a spatula.
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Step 6Turn out of pan onto rack. Spread glaze over top of the warm cake, letting it run down the sides of the cake. Carefully remove cake to cake platter. Sprinkle chopped walnuts around top edge of cake. Serves 12. ( Store in tightly covered cake dish or cover and refrigerate ).
- 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!
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