Menu
Wonderful Carrot Cake Wonderful Carrot Cake
Carrot Cake Carrot Cake
Classic Carrot Cake Classic Carrot Cake
Best Carrot Cake Best Carrot Cake
Carrot Layer Cake Carrot Layer Cake
Carrot Sheet Cake Carrot Sheet Cake
Surprise Carrot Cake Surprise Carrot Cake
Carrot Dump Cake Carrot Dump Cake
Chocolate Carrot Cake Chocolate Carrot Cake
Frosted Carrot Cake Frosted Carrot Cake
Old-Fashioned Carrot Cake Old-Fashioned Carrot Cake
Carrot Cheesecake Carrot Cheesecake
Zucchini Carrot Cake Zucchini Carrot Cake
Layered Carrot Cake Layered Carrot Cake
Spiced Carrot Cake Spiced Carrot Cake
Carrot Fruitcake Carrot Fruitcake
Carrot Raisin Cake Carrot Raisin Cake
Grandma's Carrot Cake Grandma's Carrot Cake
Tropical Carrot Cake Tropical Carrot Cake
Buttermilk Carrot Cake Buttermilk Carrot Cake

Magnificent Carrot Cake

6 reviews
Test Kitchen Approved
Total Time

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

Makes

16 servings

Updated: Oct. 12, 2022
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
Magnificent Carrot Cake
Magnificent Carrot Cake Recipe photo by Taste of Home
Next Recipe

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

  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.

Nutrition Facts

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