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Rum Raisin Carrot Cake with Cream Cheese Frosting

 
One serving costs about $2.84 One serving costs about $2.84

$2.84 per serving

60 people like this recipe

60 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 easter,vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

One serving contains 1147 calories, 13g of protein, and 63g of fat. This recipe serves 8 and costs $2.8 per serving. 60 people were impressed by this recipe. It will be a hit at your Easter event. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baking powder, vanillan extract, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Try Carrot Cake With Cream Cheese Frosting, Carrot Cake with Cream Cheese Frosting, and Raw Carrot Cake With Cream Cheese Frosting for similar recipes.

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
2 tsps
2 tsps baking soda
baking soda
0.5 cup
0.5 cup buttermilk
buttermilk
1 pound
1 pound shredded carrots
shredded carrots
1 tsp
1 tsp cinnamon
cinnamon
2 cups
2 cups confectioners' sugar
confectioners' sugar
16 ounces
16 ounces cream cheese
cream cheese
0.5 cup
0.5 cup dark rum
dark rum
4 large
4 large eggs
eggs
2 cups
2 cups flour
flour
1
1  orange zest
orange zest
0.5 cup
0.5 cup pecans
pecans
4 ounces
4 ounces pecans
pecans
1 cup
1 cup raisins
raisins
1 tsp
1 tsp salt
salt
2 cups
2 cups sugar
sugar
2 sticks
2 sticks unsalted butter
unsalted butter
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
1 cup
1 cup vegetable oil
vegetable oil
2 tsps baking powder
2 tsps
baking powder
2 tsps baking soda
2 tsps
baking soda
0.5 cup buttermilk
0.5 cup
buttermilk
1 pound shredded carrots
1 pound
shredded carrots
1 tsp cinnamon
1 tsp
cinnamon
2 cups confectioners' sugar
2 cups
confectioners' sugar
16 ounces cream cheese
16 ounces
cream cheese
0.5 cup dark rum
0.5 cup
dark rum
4 large eggs
4 large
eggs
2 cups flour
2 cups
flour
1  orange zest
1
orange zest
0.5 cup pecans
0.5 cup
pecans
4 ounces pecans
4 ounces
pecans
1 cup raisins
1 cup
raisins
1 tsp salt
1 tsp
salt
2 cups sugar
2 cups
sugar
2 sticks unsalted butter
2 sticks
unsalted butter
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
1.5 tsps vanilla extract
1.5 tsps
vanilla extract
1 cup vegetable oil
1 cup
vegetable oil

Equipment

baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
oven
oven
whisk
whisk
bowl
bowl
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
oven
oven
whisk
whisk
bowl
bowl


Instructions

  1. Soak raisins in rum, preferably overnight, until raisins are nice and plump.
  2. Preheat the oven to 325. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  3. For the cake:
  4. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop.
  5. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
  6. In a small bowl, whisk the oil, buttermilk and vanilla.
  7. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
  8. Beat in the liquid ingredients, then beat in the dry ingredients just until moistened.
  9. Stir in the carrots, pecans and raisins.
  10. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
  11. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  12. For the Frosting:
  13. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
  14. Beat in the vanilla and orange zest, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  15. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.71
Ingredient
2 teaspoons baking powder
2 teaspoons baking soda
½ cups buttermilk
1 pound shredded carrots
1 teaspoon cinnamon
2 cups confectioners' sugar
16 ounces cream cheese
½ cups dark rum
4 larges eggs
2 cups flour
1 orange zest
½ cups pecans
4 ounces pecans
1 cup raisins
2 cups sugar
2 sticks unsalted butter
1 tablespoon vanilla extract
1.5 teaspoons vanilla extract
Price
$0.06
$0.01
$0.24
$0.80
$0.08
$0.77
$4.70
$2.99
$1.09
$0.33
$0.66
$1.54
$3.52
$0.98
$0.55
$1.94
$0.97
$0.45
$21.69

Nutritional Information

Quickview
1127k Calories
13g Protein
60g Total Fat
130g Carbs
9% Health Score
Limit These
Calories
1127k
56%

Fat
60g
93%

  Saturated Fat
27g
174%

Carbohydrates
130g
44%

  Sugar
85g
95%

Cholesterol
217mg
73%

Sodium
847mg
37%

Alcohol
5g
32%

Get Enough Of These
Protein
13g
27%

Vitamin A
11117IU
222%

Manganese
1mg
67%

Phosphorus
322mg
32%

Vitamin B1
0.47mg
31%

Selenium
21µg
31%

Vitamin B2
0.49mg
29%

Fiber
5g
24%

Folate
93µg
23%

Copper
0.42mg
21%

Potassium
698mg
20%

Iron
3mg
19%

Calcium
185mg
19%

Vitamin B3
3mg
15%

Magnesium
54mg
14%

Zinc
2mg
14%

Vitamin B5
1mg
13%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
12%

Vitamin K
12µg
12%

Vitamin D
1µg
10%

Vitamin B12
0.48µg
8%

Vitamin C
6mg
8%

covered percent of daily need

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