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TAMY’S SOUTHERN APPLE WALNUT CARROT CAKE

CAKE

1 cup golden raisins
1/4 cup Malibu rum
2 cups plus more for pans all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons QUALITY ground cinnamon
1 teaspoon salt
4 LARGE eggs
1 1/2 cups vegetable oil
1 1/2 cups grated apples – half grated and half chopped (I used Pink Lady apples)
1 1/2 cups grated carrots
1/4 cup WONDRA flour
1 cup small chopped walnuts

• Pour rum over raisins in a small bowl. Set aside for 10 minutes and then drain well for several minutes.
• Preheat oven to 350°.
• Grease and flour 2 (9-inch) round pans or a 9×13 cake pan.
• Line bottom of the pans with parchment paper.
• In a large bowl whisk together the flour, sugar, baking soda, cinnamon and salt.
• Add eggs and vegetable oil, blending JUST until combined.
• Dredge drained raisins in Wondra flour, shaking off excess.
• Fold in apples, carrots, raisins and walnuts, if using.
• Pour into pans.
• Bake for 40 minutes or until toothpick comes out clean.
• Remove from oven and cool for 5 minutes.
• Remove from pans to a cooling rack.
• Allow to cool completely before frosting.

FROSTING

8 ounces cream cheese, room temperature
8 ounces salted butter, room temperature
4 cups powdered sugar
1 teaspoon PURE vanilla extract
FINELY chopped walnuts for garnish, optional

• In a large bowl cream together the cream cheese and butter.
• Add the vanilla and powdered sugar, beating until fluffy.
• Fold in nuts if using.
• Spread frosting on top of each cake layer.
• Stack the cakes on a serving plate and serve.

NOTE: I tried making this gluten free. I also tried using Bob’s red mill egg substitute in making this recipe. Both are FAILS!