Magnificent Carrot Cake Recipe

4.5 7 7
Magnificent Carrot Cake Recipe
Magnificent Carrot Cake Recipe photo by Taste of Home
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Magnificent Carrot Cake Recipe

Read Reviews
4.5 7 7
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups sugar
  • 3/4 cup buttermilk
  • 3/4 cup canola oil
  • 3 large 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

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

Nutritional Facts

1 slice: 681 calories, 35g fat (14g saturated fat), 99mg cholesterol, 449mg sodium, 85g carbohydrate (68g sugars, 2g fiber), 7g protein.

  • 2 cups sugar
  • 3/4 cup buttermilk
  • 3/4 cup canola oil
  • 3 large 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour glaze over hot cakes; cool 10 minutes before removing from pans to wire racks to cool completely.
  5. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
  6. 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.
Originally published as Magnificent Carrot Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p165

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BrownieQueen2 User ID: 1836231 265182
Reviewed Apr. 26, 2017

"I made this for Easter. It is a very good, super moist carrot cake recipe. Some people loved the rum flavor while others did not. I normally love rum flavor but did not care for it in this recipe so would change it to vanilla extract. It is really personal preference."

MY REVIEW
sugarcrystal User ID: 5836839 223350
Reviewed Mar. 22, 2015

"This was good, but I did halve the rum extract in the cake and used only 1 teaspoon in the frosting. I also added vanilla. Rum extract is pretty potent, so any more would have over powered."

MY REVIEW
Hannah0418 User ID: 1795891 144776
Reviewed Feb. 20, 2013

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

MY REVIEW
pattisplace User ID: 4621173 106421
Reviewed Oct. 12, 2012

"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."

MY REVIEW
LennaO User ID: 6230023 182483
Reviewed Nov. 21, 2011

"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."

MY REVIEW
Trinodino User ID: 1345028 184009
Reviewed Apr. 25, 2011

"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."

MY REVIEW
4tyeking User ID: 5735811 182482
Reviewed Apr. 8, 2011

"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."

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