2 ratings

Rum Raisin Carrot Cake With Cream Cheese Frosting

Full of raisins and nuts
Rum Raisin Carrot Cake With Cream Cheese Frosting
Brent Hofacker/Shutterstock

Rum-soaked raisins add terrific flavor with a little punch, and the orange zest in the accompanying cream cheese frosting is a nice touch. This cake would be perfect for an Easter gathering or really just about any time. It's a classic. —Julie Rothman

This recipe is by Julie Rothman and was adapted from Foodista.com. It was originally published in The Baltimore Sun.

Ready in
2 h
1 h
(prepare time)
1 h
(cook time)
Calories Per Serving


For the cake:

  • 1 Cup raisins
  • 1/2 Cup dark rum
  • 1 Cup walnuts, chopped
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 2 Teaspoons baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon salt
  • 1 Cup vegetable oil
  • 1/2 Cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 Cups sugar
  • 1 Pound carrots, peeled and coarsely shredded

For the frosting:

  • 2 sticks unsalted butter, softened
  • 28 Ounces cream cheese, softened
  • 1 Tablespoon pure vanilla extract
  • Zest of one orange
  • 2 Cups powdered confectioners' sugar
  • 1/2 Cup chopped walnuts for garnish (optional)


For the cake:

Step 1: Soak 1 cup raisins in 1/2 cup dark rum, preferably overnight, until they are nice and plump.

Step 2: Preheat the oven to 325 F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.

Step 3: Spread 1 cup walnuts on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.

Step 4: In a bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon cinnamon and 1 teaspoon salt.

Step 5: In a separate small bowl, whisk 1 cup vegetable oil, 1/2 cup buttermilk and 1 1/2 teaspoons vanilla.

Step 6: Using an electric mixer, beat 4 large eggs and 2 cups sugar at high speed until pale, about 5 minutes. Beat in the liquid ingredients, then beat in the dry ingredients until they're just moistened. Stir in 1 pound shredded carrots, 1 cup toasted walnuts and 1 cup rum-soaked raisins.

Step 7: Divide the batter between the two pans and bake the cakes for 55 minutes to an hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.


For the frosting:

Step 1: In a large bowl, using an electric mixer, beat 2 sticks softened butter and 28 ounces softened cream cheese at high speed until light, about 5 minutes.

Step 2: Beat in 1 tablespoon vanilla and the zest of 1 orange, then 2 cups powdered sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

Step 3: Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right-side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Garnish finished cake with 1/2 cup walnuts, if desired.