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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)


Step 1

Grease an 8x8x2-inch baking pan. Line bottom with Reynolds® Parchment Paper. Grease paper; set pan aside.

Step 2

Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.

Step 3

Combine egg, carrots, and oil in another mixing bowl.

Step 4

Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.

Step 5

Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

Step 6

Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper.

Step 7

Turn right side up. Cool thoroughly.

Step 8

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.

Step 9

Cut cake into nine squares. Cut each square in half diagonally to form triangles.

Step 10

Place cake pieces on a rack over a baking sheet.

Step 11

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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