A recipe for a traditional carrot cake infused with rum and topped with a citrusy lemon cream cheese frosting. It’s one of those combinations that everybody loves.
Recipe for a Rummy Carrot Cake With Lemon Cream Cheese Frosting by Anisa Sabet, for The Macadames.
Carrot cake is my husband’s favourite dessert hands down. Every time we spy it on the menu or displayed in pastry cabinets, we order it, followed by careful tasting and critiquing. We fight over the frosting (if it’s good) and always contemplate ordering a second slice.
Given this, can you believe i’ve actually never made him a proper traditional carrot cake with the cream cheese frosting he loves? A few months ago, I thought it about time to set to scour the internet for recipes and adapt mine from my favourites. I’ve kept it very traditional however incorporated both walnuts and raisins (which I love, but not everyone does) and adding a dash of rum for extra flavour. I love adding liqueurs and spirits to baked goods and rum, carrot and winter spices are a match made in heaven.
I wasn’t going to photograph this specific cake as I made it for friends (who were arriving seconds after I frosted it) but the light was so grey and soft I couldn’t resist. I swapped showering and making myself presentable for madly snapping photos as guests arrived. I would have been a funny sight, perched up on my studio table with messy hair, trackies and flowers strewn everywhere. Considering I shot this in less than 10 minutes from start to finish, I am pretty happy with the results so thought i’d post the recipe and photos.
I hope you enjoy! P.s apparently it’s my birthday today, I wish someone would make me a cake (HINT HINT).
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Cake tin, preferably with a removable bottom
- Stand mixer
- Large bowl
For the cake:
- 1 cup self raising flour, sifted
- 2/3 cup plain flour, sifted
- 1 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of sea salt
- 1/2 cup brown sugar
- 3/4 cup olive oil
- 1/2 cup maple syrup
- 2-3 tablespoons good quality dark rum
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrot, finely grated
- 1/3 cup raisins, soaked in how water for an hour
- 1/3 cup walnuts, roughly chopped
For the cream cheese lemon frosting:
- 140g cream cheese
- 40g unsalted butter
- 1 cup icing sugar
- 1 tablespoon lemon juice
- Finely grated rind from 1 lemon
- Dash vanilla extract
1. To make the cake: Preheat oven to 175°C. Pour hot water over your raisins and allow them to soak. Grease your cake tin and pop into the fridge to set. Repeat once.
2. Sift the flours and bicarb soda into the large bowl. Add the spices and mix.
3. Meanwhile, in the other large bowl, beat the sugar, oil, maple, rum, eggs and vanilla until smooth. Add the grated carrot and mix on a low speed then add the dry ingredients and continue to mix on a low speed until well combined.
4. Stir through the drained raisins and walnuts. Pour into the prepared cake tin and pop into the oven to bake for 45-50 minutes until a skewer comes out clean. When finished, allow the cake to cook in the tin for 5 minutes then transfer to a wire rack to fully cool.
5. To make the frosting: beat the frosting ingredients in a large bowl until smooth. Using a spatula, dollop icing and spread around the cake.
Storage: cake will keep an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my healthy carrot and whiskey soaked raisins tea cakes.