Diane's Carrot Cake and Cream Cheese/ Rum Icing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it! Ingredients:
1 (8 ounce) package cream cheese, soft |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 teaspoon rum |
1 pinch salt |
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:
1. To make the cake, preheat oven to 375 degrees.
2. In a sifter place together the flour, baking soda, salt and spices.
3. In a separate bowl, cream butter and sugar.
4. Add 2 unbeaten eggs to the creamed butter and sugar and mix.
5. Add the orange peel and carrots to the cream mix.
6. Now sift the ingredients in the sifter into the cream mix and fold it inches.
7. Mix in nuts and raisins if desired.
8. If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
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. 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. While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
12. Ice the cake after it cools on a wire rack.
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