RUM RAISIN CARROT CAKE
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts
- Pour rum over raisins and set aside for at least an hour.
- Preheat oven to 350 degrees.
- Grease and flour 2-9 inch cake pans.
- In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
- In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
- Add dry ingredients gradually until well blended.
- Add carrots, pineapple and walnuts until well blended.
- Drain raisins and fold in last.
- Pour batter into prepared pans.
- Bake 1 hour or until toothpick comes out clean.
- Cool 10 minutes.
- Invert cakes onto rack and cool completely.
NOTE*: As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.
FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon juice and vanilla. Beat until blended.
- Add powdered sugar gradually until well blended and smooth.
- Ice first layer and then add 2nd cake top and ice again including sides of cake.
- Refrigerate 1 hour to set icing before serving.
This recipe is also great as cupcakes.
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