• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350°.
• Grease and flour 2-9 inch cake pans or line cupcake tins.
• 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.

**NOTES:

• As an option you could soak the raisins in orange juice instead of the rum and then substitute 1 teaspoon maple flavoring for the rum.
• This recipe also makes scrumptious cupcakes.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE 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, beating.
• 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.

Originally posted 7-26-2010 for OURkRazZykitchen a food blog a friend and I hosted 😀
Update posted 7-26-2022