Carrot cake - with Irish Creme Liquor for added flavor!

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

  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Grease two 9 inch pans generously with butter. Top it with flour dust. Set aside. 
  3. Mix the dry ingredients: flour, baking powder, powdered sugar, salt and set aside.
  4. 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.)
  5. Add in the dry flour mixture; combine with a spatula until here are no lumps. 
  6. Fold in grated carrots, almonds, and the Irish liquor. Gently stir to combine. Pour into prepared pans.
  7. 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.
  1. In a medium bowl, combine confectioners' sugar, milk and liquor. 
  2. Mix with a rubber spatula until the mixture is smooth and creamy. Drizzle it over the cooled cake.
  3. Sprinkle more almonds. Serve it at room temperature. Enjoy!