As the weather become a little more fall like I am much more tempted to make warm comforting meals. My husband has a real sweet tooth so I decided to take advantage of the abundance of carrots at the Farmer’s Market and make a real carrot cake. Carrot cakes often have a thick cream cheese frosting but this cake has a rum infused glaze.

Use your food processor fitted with a shredding disk to make a simple job of grating up a pound of carrots!

Real Carrot Cake



3 cups plus 2 tsp. Flour
2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
1 cup walnuts, chopped
1 cup raisins
5 large eggs, room temperature
1 ¾ cups sugar
1 cup vegetable oil
1 pound carrots, peeled and grated


½ cup dry white wine of vermouth
1 cup confectioners’ sugar
2 Tbsp. buttermilk
1 tsp. dark rum


For the cake:

Adjust the racks in your oven to the middle position and preheat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Whisk the 3 cups of flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Toss the walnuts, raisins and 2 tsp. flour in a small bowl until well coated.

With an electric mixer at medium-high beat the eggs and sugar until combined. Lower the speed to medium and slowly add the oil, turn the speed back to high and beat until the mixture is light and creamy. Gently stir in the flour mixture, the walnuts and raisins and the carrots until well combined. Scrape the batter into the prepared pan and bake for 50-60 minutes or until the cake is done. Cool the real carrot cake in the pan for 30 minutes and then turn onto a wire rack to cool completely. This will take at least an hour.

real carrot cake

Once the cake is cool brush the top with the vermouth or wine. Whisk the confectioners’ sugar, buttermilk and run in a medium bowl. Drizzle over the cake. Serve. This cake can be stored at room temperature of up to 5 days.

Real Carrot Cake

Serving this real carrot cake is a perfect way to welcome in the fall season.

9 comments on “Making a Real Carrot Cake

Carol Sue Dickey on September 13, 2019 5:59 pm

How much oil?

Nancy Wolff on September 13, 2019 6:38 pm

Good catch, even my proof reader missed that! corrected now! 🙂

Elise Ho on September 13, 2019 10:48 pm

I love that your carrot cake dos not have a heavy cream cheese frosting. This allows the carrot taste to come shining through.

Nancy Wolff on September 14, 2019 12:26 am

I had never made a carrot cake without all the frosting until this cake and I’m amazed at how delicious it is! 🙂

Jean | Delightful Repast on September 14, 2019 1:07 pm

Nancy, it never matters to me what type of frosting is on a cake–because I always scrape it off anyway! 😀 Bundt cakes always look a mess with regular frosting; your glazed Bundt looks lovely. I still remember all the carrots I shredded by hand for cakes, but when I got a food processor I never looked back!

Pat on September 18, 2019 4:10 am

Nancy your carrot cake looks delicious!’ I love you made it in a bundt pan, as that is my favorite pan to bake with. I pinned your recipe!

Mrs. White on September 19, 2019 11:31 am

Your cake looks wonderful! I never made a carrot cake, but I think the family would enjoy it. Thank you!

April J Harris on September 25, 2019 2:06 pm

What a beautiful carrot cake, Nancy! The glaze sounds wonderful too. Sharing on the Hearth and Soul Facebook page today. Thank you so much for all your support of the Hearth and Soul Link Party! I hope your week is going well.

Nancy Wolff on September 25, 2019 2:44 pm

thanks for sharing my post! It is my pleasure to support you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Post!

Find Me


Nancy’s Archives