RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

CAKE2 1/2 cups flour

2 tablespoons baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1 cup packed golden brown sugar

1 cup sugar

1 1/2 cup butter, softened

3 Jumbo eggs

2 teaspoons pure vanilla extract

1/4 cup golden rum*

3 cups grated carrots

8 ounce can crushed pineapple, drained well

1 cup golden raisins

1/2 cup chopped walnuts

Pour rum over raisins and set aside for at least an hour.
Preheat oven to 350 degrees.
Grease and flour 2-9 inch cake pans.
In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
Add dry ingredients gradually until well blended.
Add carrots, pineapple and walnuts until well blended.
Drain raisins and fold in last.
Pour batter into prepared pans.
Bake 1 hour or until toothpick comes out clean.
Cool 10 minutes.
Invert cakes onto rack and cool completely.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.



FROSTING

16 ounces cream cheese, softened

1/2 cup butter, softened

juice of 1 lemon

2 teaspoons pure vanilla extract

3 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Ice first layer and then add 2nd cake top and ice again including sides of cake.
Refrigerate 1 hour to set icing before serving.

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