How To Make This Rum Raisin Carrot Cake Recipe

Happy International Women’s Day, friends! While we aspire to celebrate strong women everyday here at WanderEater, today we’re really putting our female powerhouse friends front and centre. To start it all off, we’re sharing Monica Carbonell of Liquid Culture’s delicious Rum Raisin Carrot Cake recipe that she’s recently given a revamp. You can’t go wrong with a slice of moist carrot cake that’s flavoured with rum, raisins and topped with a tangy cream cheese frosting infused with, yes you guessed it, more rum!

See also: How To Make Delicious & Soft Cinnamon Rolls

Need we say more? Here’s how to make Monica Carbonell’s irresistible Rum Raisin Carrot Cake recipe!

Serves: 6

Ingredients for Carrot Cake:

• 3 eggs
• 1.25 cups brown sugar, lightly packed
• 2 cups all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tbsp baking soda
• 1 pinch salt
• 1/2 tsp cinnamon
• 1 pinch nutmeg
• 1/2 tsp vanilla extract
• 2 tbsp unsalted butter, melted at room temperature
• 1/3 cup vegetable oil
• 3 oz rum (plus extra for soaking)
• 2 oz spiced rum
• 2 cups carrots, peeled and shredded
• 1/2 cup raisins, soaked in rum and vinegar
• 1/2 cup toasted pecans, coarsely chopped (plus extra for topping)
• 2 tbsp apple cider vinegar

Ingredients for Cream Cheese Spiced Rum Frosting

• 1/2 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 tbsp spiced rum
• 1 pinch salt
• 1.5 cups icing sugar
• zest of 1/2 an orange

Method for carrot cake:

1. First, soak your raisins in a small bowl with apple cider vinegar and 2 oz of rum.
2. Set your oven to 350 degrees F. Grease your 6-inch cake pans and set them aside. 
3. In a stand mixer, attach the whisk attachment and whisk together the eggs and sugar. Build your way up to med/high speed until it becomes fluffy and much lighter (approximately 8-10 minutes).
4. While it whisks, put together your dry components. Sift and whisk your flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another small bowl, whisk together the oil, butter, vanilla and rums (3 oz rum and 2 oz spiced rum).
5. When the eggs are ready, slowly add in the oil mixture until it’s emulsified and again, nice and fluffy. Turn off the machine and fold in the dry ingredients until barely combined. Fold in the shredded carrots, raisins (make sure you drain out any liquid left) and pecans.
6. Pour batter into your pans and leave in the oven for approximately 25 – 30 minutes. Use the toothpick test to ensure it’s cooked through. Let cool completely on the wire rack. 

Method for Cream Cheese Spiced Rum Frosting:

1. In a stand mixer or hand-held mixer, add your butter and cream cheese. Whisk for about a minute until well combined before adding the rest of the ingredients. Whisk for another minute or two and you’re done!