Ruth’s Carrot Cake with Currant Icing
🕒 Total Time: 1 hour
- 🕒 Prep Time: 20 minutes
- 🕒 Cook Time: 40 minutes
Description:
Indulge in the delightful flavors of Ruth’s Carrot Cake with Currant Icing, a recipe cherished and shared from lovewithrecipes.com. This decadent dessert promises a symphony of moist carrot cake layers adorned with a luscious currant-infused icing. Perfect for any occasion, this recipe combines wholesome ingredients with a touch of sweetness, resulting in a treat that will leave taste buds tingling for more.
Recipe Category: Dessert
Keywords: < 60 Mins, Oven
Nutritional Information (per serving):
- Calories: 939.1
- Fat: 49.5g
- Saturated Fat: 12.2g
- Cholesterol: 84.2mg
- Sodium: 730.9mg
- Carbohydrates: 118.5g
- Fiber: 3.5g
- Sugar: 84.4g
- Protein: 9.8g
Servings: 12
Ingredients:
| Cake | Quantity |
|---|---|
| Cake flour | 3 cups |
| Sugar | 2 cups |
| Cinnamon | 2 tsp |
| Salt | 1 1/2 tsp |
| Baking soda | 1 1/2 tsp |
| Baking powder | 1 tsp |
| Crushed pineapple | 1 cup |
| Raw carrots | 3 cups |
| Eggs | 3 |
| Vanilla extract | 2 tsp |
| Nuts | 1 1/2 cups |
| Currant Icing | Quantity |
|---|---|
| Confectioners’ sugar | 2 cups |
| Cream cheese | 1 package |
| Butter | 1/2 cup |
| Milk | 1/4 cup |
| Vanilla extract | 1 tsp |
| Currants | 1/4 cup |
Instructions:
-
Preparation:
- Preheat your oven to 325°F (165°C). Grease and flour two 9-inch cake pans, ensuring they are thoroughly coated to prevent sticking.
-
Mix Dry Ingredients:
- In a large mixing bowl, combine the cake flour, sugar, cinnamon, salt, baking soda, and baking powder. Mix well to ensure even distribution of ingredients.
-
Prepare Wet Ingredients:
- Drain the crushed pineapple, reserving the syrup. Add the syrup to the dry mixture. Then, incorporate the eggs, oil, and vanilla extract. Beat the mixture for approximately 3 minutes until smooth and creamy.
-
Incorporate Pineapple, Carrots, and Nuts:
- Stir in the drained crushed pineapple, grated raw carrots, and nuts into the batter until evenly distributed. The combination of these ingredients adds moisture, flavor, and texture to the cake.
-
Bake:
- Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for about 40 minutes or until a toothpick inserted into the center comes out clean. The gentle heat of the oven will work its magic, turning the batter into moist, fluffy cake layers.
-
Cool and Unmold:
- Once baked, allow the cakes to cool in the pans for 10 minutes to set. Then, carefully unmold them and transfer to a wire rack to cool completely. This step ensures the cakes maintain their structure while cooling down.
-
Prepare Currant Icing:
- Plump the currants by soaking them in 1/4 cup of hot water for 5 minutes. Drain them well to remove excess water.
- In a separate mixing bowl, combine the confectioners’ sugar, cream cheese, butter, milk, and vanilla extract. Beat the mixture until smooth and creamy.
- Fold in the plumped currants and nuts into the icing mixture until evenly distributed. This step adds a burst of fruity flavor and a delightful crunch to the creamy icing.
-
Assemble:
- Once the cake layers are completely cooled, spread a generous layer of the prepared currant icing between the layers and on top of the cake. Use an offset spatula to create smooth, even layers of icing.
-
Serve and Enjoy:
- Slice the cake into servings and serve with a smile. Each bite of this luscious carrot cake with currant icing is a celebration of flavors and textures, sure to delight everyone who tastes it.
-
Storage:
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making each slice even more irresistible with time.
Indulge in the irresistible allure of Ruth’s Carrot Cake with Currant Icing, a dessert that captures the essence of homemade goodness in every bite. Whether enjoyed with a cup of coffee or as the centerpiece of a celebration, this recipe is sure to become a cherished favorite among family and friends.
