yummy carrot walnut cake
(1 rating)
This is one of my favorite carrot cakes. It has a lot of ingredients, but well worth the time and effort to make.The original recipe was good, but it was missing something. I added the Grande Marnier and coconut in the cake which gave it a richer flavor and added the Ameretto to the frosting. That was just what it needed.
(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For yummy carrot walnut cake
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3 cunsifted all-purpose flour
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2 tspbaking powder
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1 tspbaking soda
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1 tspground cinnamon
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1/2 tspsalt
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1 lbcarrots
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1 cbutter softened
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1 tspalmond extract
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1 tspgrand marnier
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1 tspvanilla
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1 clight brown sugar
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1 cgranulated sugar
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4 lgeggs
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1 1/2 Tbspgrated lemon peel
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1 1/2 Tbspgrated orange peel
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1 tsplemon juice
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2 Tbsporange juice
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1 ccoarsely chopped walnuts ( toasted)
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2 cseedless raisins (reg or golden)
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1/2 ccoconut
- CREAM-CHEESE GLAZE
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1 pkgcream cheese (8 oz) softened
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1 Tbspamaretto or almond extract
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1/2 tspgrated lemon peel
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1 1/2 cconfectioners' sugar
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1/2 ccoarsely chopped walnuts (toasted)
How To Make yummy carrot walnut cake
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1Lightly grease and flour a 10-by-4 inch tube pan. Sift flour with baking powder,soda,cinnamon and salt; set aside. Wash and pare carrots; grate on medium grater or use coarse blade of food processor. Should measure 4 cups. Preheat oven to 350F.
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2In large bowl of mixer, at highest speed, beat butter and brown sugar and granulated sugars,scrapping side of bowl with rubber scrapper, occasionally till light and fluffy-about 4 minutes. Add eggs,one at a time; beat well after each one until smooth and light.
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3In measuring cup, combine lemon and orange peels and juices along with extracts and liquor. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds),beginning and ending with flour mixture. Beat just until smooth-about 3-5 minutes.
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4With a wooden spoon, stir in grated carrots,nuts, coconut and raisins; mix well. Turn into the prepared tube pan;spread evenly. Bake about 90 minutes, or until a cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 20 minutes, to cool slightly.
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5Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon peel, ameretto and confectioner's sugar. With portable electric mixer at medium speed, beat mixture till smooth. Set aside. Gently loosen edge of cake with a spatula.
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6Turn out of pan onto rack. Spread glaze over top of the warm cake, letting it run down the sides of the cake. Carefully remove cake to cake platter. Sprinkle chopped walnuts around top edge of cake. Serves 12. ( Store in tightly covered cake dish or cover and refrigerate ).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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