Screwdriver Carrot Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 5 | tablespoons |
orange zest
|
|
| 3 ¼ | teaspoons |
baking powder
|
|
| ½ | cup |
vodka
|
* |
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | cups |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 4 | large |
eggs
beaten |
|
| ¼ | teaspoon |
allspice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
carrots
raw, grated |
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
pecans
chopped |
|
| glaze | |||
| 2 | cups |
sugar
powdered |
|
| 4 | teaspoons |
vodka
|
* |
| 2 | teaspoons |
orange juice
|
|
| 2 | tablespoons |
light corn syrup
|
|
| ½ | teaspoon |
orange extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 75 | ml |
orange zest
|
|
| 16 | ml |
baking powder
|
|
| 118 | ml |
vodka
|
* |
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 5 | ml |
cinnamon
|
|
| 473 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 4 | large |
eggs
beaten |
|
| 1.3 | ml |
allspice
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
carrots
raw, grated |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
chopped |
|
| glaze | |||
| 473 | ml |
sugar
powdered |
|
| 2E+1 | ml |
vodka
|
* |
| 1E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 2.5 | ml |
orange extract
|
*
|
Directions
Stir grated orange rind into vodka and set aside.
Cream butter, gradually add sugar and beat until light and fluffy.
Beat in beaten eggs and add vanilla.
Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix.
Add carrots and chopped pecans.
Bake in buttered, floured 10 inch tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour.
Cool in pan on rack for 15 minutes, turn out, finish cooling on rack.
Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth.
Spoon glaze over top of cooled cake, then spread evenly with knife.
If desired, sprinkle with more chopped nuts.
