This carrot cake is so incredibly moist, is covered in a Grand Marnier glaze and it was my birthday cake!
Joe made this cake for me for my birthday. He grated the carrots using a food processor (just for a little bit, make sure they don’t get mushy) and chopped the pecans in a food processor too. The recipe came from his mom and is awesome. I have already eaten some for breakfast, lunch and a snack today. Now for some birthday sushi dinner….
Carrot Cake
: Ginger Bear Kitchen from Katy Akers
Recipe type: Dessert
Ingredients
Cake
- 1 ⅓ cups unsalted butter, at room temperature
- 1 ¾ cups sugar
- 4 eggs, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups finely grated carrots, about 1 pound
- 1 ¼ cups finely chopped pecans plus ¼ cup for decoration
Icing
- Grand Marnier
- Powdered sugar
Instructions
- Preheat oven to 325 degrees. Butter and flour a bundt pan.
- In a large bowl cream the butter. Gradually add sugar and beat. Add eggs one at a time, beating after each addition.
- Whisk flour, baking soda, cinnamon, allspice, nutmeg and cloves together. Mix in pecans.
- Add dry ingredients to butter mixture and beat until well blended. Stir in carrots.
- Pour batter into pan and bake 50-65 minutes or until skewer comes out clean.
- Cool in pan on wire rack. Poke holes in bottom of cake and drizzle some Grand Marnier over the hot cake.
- Mix some powdered sugar and Grand Marnier together to make icing.
- Flip cake out of bundt pan and continue to cool on wire rack. After about 15 minutes drizzle the Grand Marnier icing over the cake and sprinkle with extra pecans.
Comments
I hope you had a great birthday! We had sushi last night to celebrate with you. Love you lots.
Thanks for the link to it – and the lack of frosting that you told me about; well you made up for it with the Gran Marnier! Love it!
The Grand Marnier is what won me over too!