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Magnificent Carrot Cake

 Magnificent Carrot Cake
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
16 ServingsPrep: 40 min. Bake: 30 min. + cooling

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

2 of 2

Magnificent Carrot Cake (continued)

Ingredients (continued)

  • 4 cups confectioners' sugar
  • 4 teaspoons rum extract

Directions

  • Preheat oven to 350°. In a large bowl, beat sugar, buttermilk,
  • oil, eggs and extract until well blended. In another bowl, combine
  • flour, baking soda, cinnamon, salt and allspice; gradually beat into
  • sugar mixture until blended. Stir in carrots, pineapple, walnuts and
  • currants.
  • Transfer to two greased and floured 9-in. round baking pans. Bake
  • 30-35 minutes or until a toothpick inserted in center comes out
  • clean.
  • Meanwhile, for glaze, combine sugar, buttermilk, butter, corn syrup
  • and baking soda in a small saucepan. Bring to a boil; cook and stir
  • 4 minutes. Remove from heat; stir in vanilla.
  • Pour glaze over hot cakes; cool 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.