Carrot-Almond Cake with Brandied Whipped Cream Recipe

Name: Carrot-Almond Cake with Brandied Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sifted all purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon salt; 4 large eggs; 1 cup vegetable oil; 1 cup sugar; 1 cup (packed) golden brown sugar; 2 1/2 cups finely grated peeled carrots (about 1 pound); 1 8-ounce can crushed pineapple in syrup, drained; 2 tablespoons brandy; 2 teaspoons vanilla extract; 2 teaspoons grated orange peel; 1 cup sliced almonds, toasted; 3/4 cup dried currants; 1/4 cup orange marmalade; Brandied Whipped Cream

Servings: persons

2 cups sifted all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
2 1/2 cups finely grated peeled carrots (about 1 pound)
1 8-ounce can crushed pineapple in syrup, drained
2 tablespoons brandy
2 teaspoons vanilla extract
2 teaspoons grated orange peel
1 cup sliced almonds, toasted
3/4 cup dried currants
1/4 cup orange marmalade
Brandied Whipped Cream

1
Preheat oven to 350F.
2
Butter and flour 12-cup Bundt pan.
3
Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend.
4
Whisk eggs, oil and both sugars in large bowl to blend.
5
Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants.
6
Add dry ingredients and stir just to blend.
7
Transfer batter to prepared pan.
8
Bake cake until tester inserted near center comes out clean, about 1 hour.
9
Cool in pan on rack 15 minutes.
10
Turn cake out onto rack; cool completely.
11
Stir marmalade in heavy small saucepan over low heat until melted.
12
Brush warm marmalade over cake.
13
(Can be made 1 day ahead.
14
Cover with cake dome and store at room temperature.)
15
Serve cake with Brandied Whipped Cream.

1598

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups sifted all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, and more.

Yes, Carrot-Almond Cake with Brandied Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Almond Cake with Brandied Whipped Cream

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