Go Back
+ servings
carrot cake with brandy

Easy Carrot Cake with Brandy

Lola - Café Sazón y Vida
Wake up in the morning to Sweet, warm spiced carrot cake with brandy, dust with powdered sugar. Perfect to dunk in your morning latte.
4.29 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Brandy cake, cake, Easter cake
Cuisine American
Servings 8 Servings

Equipment

  • Large Mixing Bowl
  • Measuring Cup + Spoons
  • Spatula + Whisk
  • Baking Mold + Sheet
  • Grater + Peeler

Ingredients
  

  • 1 ½ cup grated peeled carrots
  • 3 large Eggs
  • cup Unsweetened Apple" Sauce
  • 1 ⅓ cup AP Flour
  • 1 cup Sugar ( Used Lakanto Golden)
  • 1 tsp Baking Powder
  • 11/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Nutmeg
  • ½ tsp Salt
  • cup Pineapple Juice
  • 3 tbsp Brandy (Used E&J Vanilla)
  • Powdered Sugar for Dusting (Used Lakanto Powdered Sugar)

Instructions
 

  • Preheat Oven at 350 degrees.
  • All Ingredients must be at room temperature.
  • In a bowl whisk AP flour, baking soda, Baking powder, sugar, spices and salt.
  • Add Apple sauce and eggs and stir until combined.
  • Stir grated peeled carrots, pineapple juice and Brandy. Stir again until all is combined.
  • Grease a Bundt Cake Mold and pour mixture.
  • Bake for 25 minutes until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan.
  • Using a knife, slide it around the cake to detach and invert. Let it cook on the rack.
  • Dust with Powdered sugar.
  • Enjoy and Buen Provecho!
Keyword Brandy, Carrot Cake, Easter Cake, Mothers day cake, Spice Cake
Did you make this recipe?Tag @cafesazonyvida on Instagram and use #cafesazonyvida!