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New Year's: Brandy-Glazed Carrot Cakes

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 1 cup all-purpose flour
  
• 1 cup granulated sugar
  
• 1 tsp baking powder
  
• ¼ tsp baking soda
  
• ¼ tsp salt
  
• 2 beaten eggs
  
• 1½ cups finely shredded carrots
  
• 1/3 cup cooking oil
  
• 1/3 cup butter (no substitutes)
  
• 2 cups sifted powdered sugar
  
• 1 Tbsp brandy (or orange liqueur, or vanilla)
  
• 1 tsp water
  
• Chopped toasted pecans or hazelnuts (optional)
  






Instructions



1. Grease an 8x8x2-inch baking pan. Line bottom with parchment or wax 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.
   
   
2. Bake in a 350° 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 cake right side up. Cool thoroughly.
   
   
3. Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.
   Cut cake into 9 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 nuts, if desired.
   
   Makes 18 servings.