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Rummy Carrot Cake with Lemon Cream Cheese Frosting

Anisa Sabet

A recipe for a traditional carrot cake infused with rum and topped with a citrusy lemon cream cheese frosting. It’s one of those combinations that everybody loves.

A bright orange traditional rummy carrot cake dotted with walnuts and raisins and slathered in a zesty lemon cream cheese frosting!

Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.

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What you need

  • Cake tin, preferably with a removable bottom
  • Stand mixer
  • Large bowl

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Ingredients

For the cake: 

  • 1 cup self-raising flour, sifted
  • 2/3 cup plain flour, sifted
  • 1 teaspoon bicarb soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of sea salt
  • 1/2 cup brown sugar
  • 3/4 cup olive oil
  • 1/2 cup maple syrup
  • 2-3 tablespoons good quality dark rum
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups carrot, finely grated
  • 1/3 cup raisins, soaked in how water for an hour
  • 1/3 cup walnuts, roughly chopped

For the cream cheese lemon frosting:

  • 140g cream cheese
  • 40g unsalted butter
  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • Finely grated rind from 1 lemon
  • Dash vanilla extract

Method

1. To make the cake: Preheat oven to 175°C. Pour hot water over your raisins and allow them to soak. Grease your cake tin and pop into the fridge to set. Repeat once.

2. Sift the flours and bicarb soda into the large bowl. Add the spices and mix.

3. Meanwhile, in the other large bowl, beat the sugar, oil, maple, rum, eggs and vanilla until smooth. Pour the dry ingredients in and beat on a low speed.

4. Stir through the drained raisins and walnuts. Pour into the prepared cake tin and pop into the oven to bake for 45-50 minutes until a skewer comes out clean. When finished, allow the cake to cook in the tin for 5 minutes then transfer to a wire rack to fully cool.

5. To make the frosting: beat the frosting ingredients in a large bowl until smooth. Using a spatula, dollop icing and spread around the cake.

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Storage 

Cake will keep an airtight container in the fridge for up to 5 days.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

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