Magnificent Carrot Cake
TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
YIELD: 16 servings.
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
Ingredients
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2 cups sugar
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3/4 cup buttermilk
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3/4 cup canola oil
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3 large eggs
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3 teaspoons rum extract
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground allspice
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2 cups shredded carrots
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1 can (8 ounces) crushed pineapple, drained
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3/4 cup chopped walnuts
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3/4 cup dried currants
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GLAZE:
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1/2 cup sugar
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1/4 cup buttermilk
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1/4 cup butter, cubed
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1/2 teaspoon corn syrup
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1/4 teaspoon baking soda
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1/2 teaspoon vanilla extract
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FROSTING:
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2 packages (8 ounces each) cream cheese, softened
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2/3 cup butter, softened
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4 cups confectioners' sugar
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4 teaspoons rum extract
Directions
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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.
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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.
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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.
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4.
Pour glaze over hot cakes; cool 10 minutes before removing from pans to wire racks to cool completely.
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5.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
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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.
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