Diane's Carrot Cake and Cream Cheese/ Rum Icing
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
Icing
- 1 (8 ounce) package cream cheese, soft
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum
- 1 pinch salt
Cake
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon allspice
- 1 teaspoon cinnamon
- 1 tablespoon orange rind, grated
- 2 eggs
- 2 cups sugar
- 1 cup butter (or shortening)
- 1 teaspoon vanilla extract
- 1 1⁄2 cups carrots, grated
- 1⁄2 cup walnuts, chopped (optional)
- 1⁄2 cup raisins, floured (optional)
Directions
- To make the cake, preheat oven to 375 degrees.
- In a sifter place together the flour, baking soda, salt and spices.
- In a separate bowl, cream butter and sugar.
- Add 2 unbeaten eggs to the creamed butter and sugar and mix.
- Add the orange peel and carrots to the cream mix.
- Now sift the ingredients in the sifter into the cream mix and fold it inches.
- Mix in nuts and raisins if desired.
- If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
- 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.
- Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
- While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
- Ice the cake after it cools on a wire rack.
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