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Gourmet Carrot Cake Recipe

Some people think of carrot cake as an everyday cake, but the additions of fresh pineapple, orange marmalade, and Grand Marnier make this recipe as gourmet as any dark chocolate ganache! Serve it to dinner guests and change how they think about carrot cake forever.

Warning: do NOT use these cooking oils!

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Gourmet Carrot Cake

Ingredients

Cake

2 cups (500 mL) cake flour
2 teaspoons (10 mL) baking soda
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) freshly ground nutmeg
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
4 large eggs
1 cup (250 mL) safflower oil
1 cup (250 mL) sugar
1 cup (250 mL) golden brown sugar
2 1/2 cups (625 mL) finely grated carrots
1 8-ounce (250 g) fresh crushed pineapple
¼ cup (60 mL) Grand Marnier
2 teaspoons (10 mL) vanilla extract
2 teaspoons (10 mL) almond extract
2 teaspoons (10 mL) grated orange peel

Topping

1/4 cup (60 mL) orange marmalade
1 cup heavy cream
2 tablespoons (30 mL) Grand Marnier
¼ cup (60 mL) confectioner’s sugar

Directions

Cake

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend. Whisk eggs, oil and both sugars in large bowl to blend. Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants. Add dry ingredients and stir just to blend. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

Topping

Melt marmalade in a saucepan over low heat, stirring constantly. Brush warm marmalade over the cake and allow to cool. While marmalade cools, whip cream, Grand Marnier, and confectioner’s sugar together. Top cake with whipped cream and serve immediately.

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