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.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Resting Time 10 minutes mins
Total Time 45 minutes mins
Course Brandy cake, cake, Easter cake
Cuisine American
Large Mixing Bowl
Measuring Cup + Spoons
Spatula + Whisk
Baking Mold + Sheet
Grater + Peeler
- 1 ½ cup grated peeled carrots
- 3 large Eggs
- ⅔ 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
- ⅓ cup Pineapple Juice
- 3 tbsp Brandy (Used E&J Vanilla)
- Powdered Sugar for Dusting (Used Lakanto Powdered Sugar)
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