Here is a rich cake infused with fresh carrots and liquor, then a crunch of almond. I just fell in love with the color and texture of this beauty. A simple yet fabulous glaze makes this cake complete. Liquor is completely optional.
Makes two 9 inch cakes
- 1 Tbsp. Irish Creme liquor (optional)
1 1/2 cups (300g) vegetable oil
- 2 cups (400g) sugar
- 1 tsp salt
- 4 eggs (Egg substitute, check below)
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 cups (250g) maida/all purpose flour
- 3 cups (300g) finely grated carrots
- 1 cup (150g) chopped almonds
To substitute for eggless, instead of 4 eggs, use:
- 1 cup condensed milk
- 1/2 cup yogurt
- 1 tsp baking soda
For the glaze:
- 1 cup confectioners' sugar
- 1 Tbsp milk
- 1 tsp Irish creme liquor (optional)
- 1 cup chopped almonds
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9 inch pans generously with butter. Top it with flour dust. Set aside.
- Mix the dry ingredients: flour, baking powder, powdered sugar, salt and set aside.
- Whisk wet ingredients together; eggs, oil and vanilla. (NOTE: For the eggless version, add baking soda, yogurt and condensed milk, along with the liquid ingredients, combine well.)
- Add in the dry flour mixture; combine with a spatula until here are no lumps.
- Fold in grated carrots, almonds, and the Irish liquor. Gently stir to combine. Pour into prepared pans.
- Bake in a preheated oven for 40 to 45 minutes, in the middle rack. This time will vary with each oven. Bake until a skewer inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a medium bowl, combine confectioners' sugar, milk and liquor.
- Mix with a rubber spatula until the mixture is smooth and creamy. Drizzle it over the cooled cake.
- Sprinkle more almonds. Serve it at room temperature. Enjoy!