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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 16 |
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If youâre 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:
2 cups sugar |
3/4 cup buttermilk |
3/4 cup canola oil |
3 eggs |
3 teaspoons rum extract |
2 cups king arthur unbleached 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. Yield: 16 servings.
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