Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Diane's Carrot Cake and Cream Cheese/ Rum Icing Recipe
    Lost? Site Map

    Diane's Carrot Cake and Cream Cheese/ Rum Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Oolala's Note:

    I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      To make the cake, preheat oven to 375 degrees.
    2. 2
      In a sifter place together the flour, baking soda, salt and spices.
    3. 3
      In a separate bowl, cream butter and sugar.
    4. 4
      Add 2 unbeaten eggs to the creamed butter and sugar and mix.
    5. 5
      Add the orange peel and carrots to the cream mix.
    6. 6
      Now sift the ingredients in the sifter into the cream mix and fold it inches.
    7. 7
      Mix in nuts and raisins if desired.
    8. 8
      If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
    9. 9
      Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
    10. 10
      Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
    11. 11
      While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
    12. 12
      Ice the cake after it cools on a wire rack.

    Ratings & Reviews:

    • on June 26, 2005


      This is a wonderful cake and its turned out very well. I did not do the icing though. Thank you for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Diane's Carrot Cake and Cream Cheese/ Rum Icing

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 896.7
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 28.3 g
    Cholesterol 193.4 mg
    Sodium 996.5 mg
    Total Carbohydrate 115.0 g
    Dietary Fiber 1.9 g
    Sugars 87.9 g
    Protein 8.8 g

    Ideas from


    Over 475,000 Recipes Network of Sites