Title: Screwdriver Carrot Cake
Categories: Cake Beverages
Yield: 10 Servings
| CAKE |
| 5 | tb | Grated orange rind |
| 1/2 | c | Vodka |
| 1 | c | Butter, softened |
| 2 | c | Sugar |
| 4 | | Eggs, beaten |
| 1 | ts | Vanilla |
| 3 | c | Flour, sifted |
| 3 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Allspice |
| 1 1/2 | c | Carrots, raw, grated |
| 1/2 | c | Pecans, chopped |
| GLAZE |
| 2 | c | Powdered sugar |
| 2 | ts | Orange juice |
| 1/2 | ts | Orange extract |
| 4 | ts | Vodka |
| 2 | tb | Light corn syrup |
Stir grated orange rind into vodka and set aside. Cream butter, gradually
add sugar and beat until light and fluffy. Beat in beaten eggs and add
vanilla. Sift the dry ingredients together, then blend into the batter,
alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in
buttered, floured 10" tube or Bundt pan in preheated 350~F oven until cake
tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out,
finish cooling on rack. Make glaze by combining powdered sugar, orange
juice, vodka, orange extract and light corn syrup and beating until smooth.
Spoon glaze over top of cooled cake, then spread evenly with knife. If
desired, sprinkle with more chopped nuts.