Brandy-Glazed Carrot Cakes
Recipe from Better Homes and Gardens

This carrot cake recipe is a lighter, yet moist, version of the traditonal recipe. To ensure easy removal, line the cake pan with paper.


Brandy-Glazed Carrot Cakes


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Prep Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 18 servings
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Ingredients
 
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  • 1  cup  all-purpose flourOn Sale
  • 1  cup  granulated sugarOn Sale
  • 1  teaspoon  baking powderOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 2    beaten eggsOn Sale
  • 1-1/2  cups  finely shredded carrotsOn Sale
  • 1/3  cup  cooking oilOn Sale
  • 1/3  cup  butter (no substitutes)On Sale
  • 2  cups  sifted powdered sugarOn Sale
  • 1  tablespoon  brandy, orange liqueur, or vanillaOn Sale
  • 1  teaspoon  waterOn Sale
  •     Chopped toasted pecans or hazelnuts (optional)On Sale
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Directions
1.
Grease an 8x8x2-inch baking pan. Line bottom with parchment or waxed paper. Grease paper; set pan aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
2.
Combine egg, carrots, and oil in another mixing bowl. Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.
3.
Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper. Turn right side up. Cool thoroughly.
4.
Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy, orange liqueur, or vanilla. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.
5.
Cut cake into nine squares. Cut each square in half diagonally to form triangles. Place cake pieces on a rack over a baking sheet. Slowly spoon brandy glaze over each piece, allowing some glaze to drizzle down sides. Top with chopped toasted pecans or hazelnuts, if desired. Makes 18 servings.
Nutrition information
Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 33 mg, Sodium 120 mg, Carbohydrate 28 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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