Brandy-Glazed Carrot Cakes Options

[JlIaTMK]

Makes 18 servings
Prep: 35 minutes
Bake: 30 minutes


Ingredients

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)


Directions

1.
Grease an 8x8x2-inch baking pan. Line bottom with parchment or waxed paper. Grease paper; set pan aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
2.
Combine egg, carrots, and oil in another mixing bowl. Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.
3.
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.
4.
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.
5.
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. Makes 18 servings.


Nutritional Information

Nutritional facts per serving
calories: 190, total fat: 8g, saturated fat: 3g, cholesterol: 33mg, sodium: 120mg, carbohydrate: 28g, fiber: 0g, protein: 2g, vitamin A: 0%, vitamin C: 1%, calcium: 2%, iron: 2%

[inthemudhole]

Looks good.

I need to go bake.