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Magnificent Carrot Cake Recipe

Magnificent Carrot Cake Recipe photo by Taste of Home

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If you’re looking for something a little more traditional, nothing says Easter like a homemade carrot cake covered in rich cream cheese frosting. A touch of rum extract lends wonderful flavor to every bite of this baked-from-scratch indulgence.—Melanie Madeira, Dallas, Pennsylvania

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Magnificent Carrot Cake Recipe

Prep: 40 min. Bake: 30 min. + cooling

Yield: 16 Servings

40 30 70

Ingredients

2 cups sugar
3/4 cup buttermilk
3/4 cup canola oil
3 eggs
3 teaspoons rum extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
3/4 cup chopped walnuts
3/4 cup dried currants
GLAZE:
1/2 cup sugar
1/4 cup buttermilk
1/4 cup butter, cubed
1/2 teaspoon corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
FROSTING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup butter, softened
4 cups confectioners' sugar
4 teaspoons rum extract

Directions

In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. In another bowl, combine the flour, baking soda, cinnamon, salt and allspice; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, walnuts and currants.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, for glaze, combine the sugar, buttermilk, butter, corn syrup and baking soda in a small saucepan. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in vanilla.
Pour glaze over hot cakes; cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 681 calories, 35 g fat (14 g saturated fat), 99 mg cholesterol, 449 mg sodium, 85 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Magnificent Carrot Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p165

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Magnificent Carrot Cake

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Reviewed on Feb. 20, 2013 by Hannah0418

My sister makes this cake and its DIVINE! So moist - even after freezing. LOVE LOVE LOVE

Reviewed on Oct. 12, 2012 by pattisplace

I made this cake for the first time last Easter. It was a huge hit. Very rich, very high calorie, but soooo worth it for a special occasion.

Reviewed on Nov. 21, 2011 by LennaO

Truly a magnificent carrot cake! I made this for a Halloween party and also brought some to work. Everyone that tried it raved about how delicious it was. I did not include currants or nuts as i didn't have them on hand and didn't feel like the cake really NEEDED it. Instead of rum extract, I used a half a shot of Captain Morgan spiced rum as I didn't have any rum extract. So that was also not included in the frosting. I decided to do without the glaze as well. Everything else was followed accordingly. I would definitely make this again! also, in addition to great flavor, it also came out super moist.

Reviewed on Apr. 25, 2011 by Trinodino

I made this for Easter. It was amazing! It is the best carrot cake I have ever had! Everyone loved it! It will definitely be my go-to recipe for carrot cake from now on.

Reviewed on Apr. 08, 2011 by 4tyeking

The second time I made this,I didn't use any allspice or dried currants.I also used vanilla extract instead of rum extract.To cut down on calories I didn't use the glaze.