Rum Raisin Carrot Cake
Ingredients: raisins, rum, nuts, carrots, fresh ginger · 60 min cook time · 450kcal · $22.50
Ingredients
1cup raisins, 0.5cup rum, 1cup nuts, 3cups carrots, 1tablespoon fresh ginger, 1cup oil, 4ea eggs, 16ounces cream cheese, 2cups powdered sugar
Instructions
1. Soak raisins in rum overnight or microwave for a minute if short on time.
2. Toast nuts for about 10 minutes until aromatic.
3. Prepare cake pans by folding parchment paper to fit, then grease bottom and sides of the pan.
4. Grate carrots and fresh ginger, straining out excess liquid.
5. Mix dry ingredients and oil together, then add eggs one at a time beating well after each addition.
6. Add mix-ins including carrots, pineapple, and toasted nuts, mixing thoroughly.
7. Divide batter evenly into pans and bake for 30 to 35 minutes, switching halfway through.
8. Make the cream cheese frosting by beating cream cheese with powdered sugar.
9. Invert baked cakes, let cool completely, then layer with frosting and rum-soaked raisins.
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