RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

This has been a family favorite for many years and is the first dessert I taught my niece, Amber how to bake with so it has some seriously “sweet” memories 😀

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
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** SEE NOTE
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°.
  • 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.

Save Room for dessert new badgeOriginally posted 7-26-2010 for OURkRazZykitchen a food blog a friend and I hosted 😀
Update posted 7-26-2022

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