Brandy-Glazed Carrot Cakes
- Cook Time: 30 - 35 minutes
- Servings: 18 slices
- Course: Dessert
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- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 beaten eggs
- 1-1/2 cups finely shredded carrots
- 1/3 cup cooking oil
- 1/3 cup butter (no substitutes)
- 2 cups sifted powdered sugar
- 1 tablespoon brandy, orange liqueur, or vanilla
- 1 teaspoon water
- Chopped toasted pecans or hazelnuts (optional)
Grease an 8x8x2-inch baking pan. Line bottom with Reynolds® Parchment Paper. Grease paper; set pan aside.
Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
Combine egg, carrots, and oil in another mixing bowl.
Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.
Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper.
Turn right side up. Cool thoroughly.
Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy, orange liqueur, or vanilla. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.
Cut cake into nine squares. Cut each square in half diagonally to form triangles.
Place cake pieces on a rack over a baking sheet.
Slowly spoon brandy glaze over each piece, allowing some glaze to drizzle down sides. Top with chopped toasted pecans or hazelnuts, if desired.
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