Roxanne

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Rum Carrot Cake Recipe

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Rum Carrot Cake

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Ingredients

  • 2 c. flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 2 c. sugar
  • 1 1/2 c. oil
  • 4 eggs
  • 1/4 c. dark rum
  • 1 tsp. grated lemon or orange zest
  • 16 oz. grated raw carrots - about 4 cups
  • 1/2 c. chopped walnuts

How to make Rum Carrot Cake


My son fancies himself a pirate, so for his birthday I made an entire menu based on Rum, including this cake.

  1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan or 10 mini bundts. In a mixing bowl, combine flour, baking soda, baking powder, salt, and spices.
  2. In a separate large mixing bowl, beat sugar and oil with electric mixer until creamy. Add eggs, one at a time, and beat for 2-3 minutes. Add rum and zest.
  3. Stir in flour mixture 1/2 cup at a time. Using a spatula, add carrots and walnuts, and mix until well blended.
  4. Turn batter into prepared pan(s). Bake for 1 hour and 15 minutes. Remove cake from oven and allow to cool in pan. Remove cake from pan and frost.

Rum Cream Cheese Frosting - 8 oz. cream cheese, softened - 6 Tbsp. butter, softened - 3 Tbsp. rum - 1 box (16 oz.) confectioners' sugar

  1. Using an electric mixer, blend cream cheese and butter until smooth, then add rum.
  2. Add sugar 1/2 cup at a time. Drip frosting over cooling cake.

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