Irish cream carrot cake

Here is a classic carrot cake with a twist -- liquor! And then a crunch of almond. I just fell in love with the color and texture of this beauty. A simple yet fabulous glaze makes this cake complete.

What you need: Makes 2-9 inch cakes
2 tbsp Irish cream liquor
3 1/2 cups grated carrots
1 cup chopped/slivered almonds
4 eggs
1 1/2 cups vegetable oil
1 cup white sugar
1 cup brown sugar
2 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 teaspoon salt

For the glaze:
2 cups confectioners' sugar
2 tbsp milk
2 tsp Irish cream liquor
1 cup chopped almonds

Preheat oven to 350 degrees. Grease and flour a 9- x 13-inch pan. Mix in flour, baking soda, baking powder, salt and set aside.

Grate the carrots and set aside. In a large bowl, beat together eggs, oil, sugar and vanilla. When the sugar dissolves, add in the flour mixture; combine.

Stir in carrots. Fold in almonds, and finally pour in the liquor. Stir to combine. Pour into prepared pans.

Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the glaze:
In a medium bowl, combine confectioners' sugar, milk and liquor. Mix with a rubber spatula until the mixture is smooth and creamy. Drizzle it over the cooled cake. Sprinkle the almonds. Serve it at room temperature. Enjoy!

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