Decadent Carrot Cake with Cream Cheese and Rum Frosting
This luscious carrot cake recipe was gifted to me by my dear friend Diane over a decade ago, and it quickly became a beloved staple in our office. With its moist texture, fragrant spices, and sweet notes of orange, this cake is irresistibly delicious. Topped with a creamy rum-infused cream cheese frosting, it’s perfect for any occasion, whether it's a birthday celebration or simply a delightful afternoon treat. The optional walnuts and raisins add a delightful crunch and chewy texture that makes every bite a delightful experience. You won’t be able to resist going back for seconds!
N/A
Servings
350
Calories
18
Ingredients
Ingredients
Cream cheese
8 ounces (softened)
Confectioners' sugar
1 cup
Vanilla extract
1 teaspoon
Rum
1 teaspoon
Salt
1 pinch
All-purpose flour
1.5 cups
Baking soda
1 teaspoon
Salt
1 teaspoon
Allspice
1/2 teaspoon
Cinnamon
1 teaspoon
Orange rind
1 tablespoon (grated)
Eggs
2 (beaten)
Sugar
2 cups
Butter or shortening
1 cup (softened)
Vanilla extract
1 teaspoon
Carrots
1.5 cups (grated)
Walnuts
1/2 cup (chopped (optional))
Raisins
1/2 cup (floured (optional))
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine flour, baking soda, salt, allspice, and cinnamon. Sift these dry ingredients together to ensure they are well mixed.
3
In a separate bowl, cream together the softened butter (or shortening) and sugar until light and fluffy.
4
Beat in the eggs one at a time to the creamed mixture, mixing well after each addition.
5
Stir in the grated orange rind and grated carrots until they are evenly distributed within the batter.
6
Gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix.
7
If the batter seems too thick, add a splash of water or milk—approximately 1/4 cup—until you achieve a pourable consistency.
8
If desired, fold in the chopped walnuts and floured raisins for added texture.
9
Prepare a 9-inch loaf pan by greasing it and placing a sheet of wax paper on the bottom.
10
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
11
Bake uncovered for 40 minutes, then cover loosely with foil and continue baking for an additional 30 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary, so check for doneness.
12
While the cake is baking, prepare the frosting. In a medium bowl, blend together the softened cream cheese, confectioners' sugar, vanilla extract, rum, and a pinch of salt until smooth and creamy.
13
Once the cake is completely cooled on a wire rack, generously frost the top with the cream cheese and rum icing.
Nutrition Information
22g
Fat
44g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the official name of this carrot cake recipe?
The recipe is called Decadent Carrot Cake with Cream Cheese and Rum Frosting.
What oven temperature is required for baking this cake?
The oven should be preheated to 375°F (190°C).
How long does the Decadent Carrot Cake need to bake?
The cake bakes uncovered for 40 minutes, then loosely covered with foil for an additional 30 minutes, totaling approximately 70 minutes.
What type of pan should I use for this recipe?
You should use a 9-inch loaf pan that has been greased and lined with wax paper on the bottom.
What makes the frosting for this carrot cake special?
The frosting is unique because it is a cream cheese base infused with vanilla and rum.
Can I add texture to the cake using nuts or fruit?
Yes, you can optionally fold in 1/2 cup of chopped walnuts and 1/2 cup of floured raisins.
What spices provide the fragrance in this cake?
The fragrant spices used are allspice and cinnamon.
What should I do if the cake batter is too thick?
If the batter is too thick, you can add approximately 1/4 cup of water or milk until it reaches a pourable consistency.
How do I know when the carrot cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
What is the calorie count for this carrot cake?
Each serving is estimated to contain 350 calories.
How many eggs are required for the batter?
The recipe calls for 2 beaten eggs.
Is there fruit zest in this recipe?
Yes, the recipe includes 1 tablespoon of grated orange rind.
Should I use butter or shortening for the cake?
You can use 1 cup of either softened butter or shortening, depending on your preference.
How much carrot is needed for this recipe?
You will need 1.5 cups of grated carrots.
What are the ingredients for the rum frosting?
The frosting consists of 8 ounces of softened cream cheese, 1 cup of confectioners' sugar, 1 teaspoon of vanilla extract, 1 teaspoon of rum, and a pinch of salt.
How should the dry ingredients be prepared?
The flour, baking soda, salt, allspice, and cinnamon should be sifted together to ensure they are well mixed.
When should the frosting be applied to the cake?
The cake must be completely cooled on a wire rack before you apply the cream cheese and rum icing.
What is the fat content per serving?
The cake contains 22g of fat per serving.
Is this recipe suitable for a beginner baker?
Yes, it is tagged as an 'easy baking' recipe.
How much sugar goes into the cake batter itself?
The cake batter requires 2 cups of sugar.
Does the recipe contain any protein?
Yes, there are 4g of protein per serving.
What kind of flour is recommended?
The recipe specifies 1.5 cups of all-purpose flour.
What are the carbohydrate levels in this dessert?
There are 44g of carbohydrates per serving.
Why is wax paper used in the loaf pan?
Wax paper is placed on the bottom of the pan to prevent the cake from sticking and to ensure easy removal after baking.
What is the origin of this recipe?
The recipe was a gift from a friend named Diane and has been a staple for over a decade.
Should the cream cheese be cold when making the frosting?
No, the cream cheese should be softened to ensure the frosting is smooth and creamy.
What is the purpose of flouring the raisins?
Flouring the raisins helps prevent them from sinking to the bottom of the cake while baking.
Can I use vanilla extract in both the cake and the frosting?
Yes, the recipe uses 1 teaspoon of vanilla extract in the cake batter and another teaspoon in the frosting.
How should I mix the dry and wet ingredients?
You should gently fold the sifted dry ingredients into the wet mixture until just combined, taking care not to overmix.
Is this cake described as moist?
Yes, the description highlights its moist texture and sweet notes of orange.