Ingredients
Cake
1/2 salted butter, softened
3/4 cup sugar
2 large eggs
1 cup grated carrots in the food processor
1 cup sifted all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 teaspoon double acting baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Glaze
1/2 cup buttermilk
1/2 cup sugar
1/2 teaspoon baking soda
2 tablespoon butter
1 1/2 teaspoon light corn syrup
1 tablespoon rum
Buttercream Frosting
6 tablespoons salted butter, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Instructions
Cake
Preheat oven 350 degrees.
Prepare springform pan by spraying with cooking oil and dusting with flour then tightly wrapping the outside of the pan with foil to stop the batter from leaking out.
Cream the butter and sugar together with a mixer until smooth.
Beat eggs into creamed mixture one at a time.
Beat in the grated carrots.
Sift together dry ingredients.
Fold dry ingredients into the carrot mixture.
Stir in vanilla.
Spoon batter into prepared pan.
Bake for 35-40 minutes or until a toothpick comes out clean then remove from oven.
Glaze
While the cake is baking, mix buttermilk, sugar, baking soda, butter, and syrup together in a medium saucepan and cook.
Cook for 5 minutes stirring often, the sauce will darken.
Stir rum in and pour glaze over hot cake.
Let cool then remove the cake from pan to frost.
Frosting
Beat butter then add powdered sugar and beat some more until well mixed.
Add milk and vanilla and beat until spreading consistency
Frost the top of the cake and serve.
Notes
Don't overcook the glaze, you want it thin enough to soak into the cake.
Store in the refrigerator, but serve at room temperature.
Make carrot garnishes by soaking thin slices of carrots in cold water with a few tablespoons of lemon juice then curl them and let dry on a paper towel. Arrange with a piece of parsley for carrot top.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: sweets
- Method: baking