Carrot Cake  Pound Cake

This is the cake when you’re in the mood for a slow food showstopper.  This beautifully-spiced carrot cake features macerated currants and is a centerpiece-worthy addition to any table.

For the Batter: -  Brandy -  Currants -  Cinnamon stick -  Flour -  Kosher salt -  Baking soda -  Baking powder -  Cloves -  Nutmeg -  Butter -  Granulated sugar



Before the Batter: Step 1 Place the currants, brandy, and cinnamon stick in a small bowl.  Cover with plastic wrap and allow to soak for 30 minutes to 12 hours.

To Make the Batter with a Stand Mixer: Step 1 Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe.

Step 2

Peel and shred the carrots immediately before baking the cake.

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