Classic Rum-Soaked Raisin Carrot Cake with Cream Cheese Frosting
A moist, spiced carrot cake packed with rum-soaked raisins, crushed pineapple, coconut, and walnuts, topped with rich cream cheese frosting. The combination of applesauce and oil creates an exceptionally tender crumb, while the rum adds depth to the sweet raisins. Perfect for celebrations, birthdays, or special occasions when you want an impressive dessert that balances warm spices with tropical flavors. This version stands out with its generous mix-ins and professional bakery-style preparation technique.
Ingredients
- 1 cup raisins
- 2 tablespoons dark rum
- butter, for preparing pans
- flour, for preparing pans
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 cups granulated sugar
- ¼ cup vegetable oil
- 3 whole eggs
- 1 cup unsweetened apple sauce
- 1 ½ teaspoons vanilla
- 2 cups carrots, grated with large holes on box grater
- 1 cup crushed pineapple, including juice, not in syrup
- 1 cup sweetened shredded coconut, plus 2 tablespoons for garnish
- 1 cup walnuts, chopped, plus 2 tablespoons for garnish
- 1 cup butter, 2 sticks, softened
- 2 8-ounce packages cream cheese, softened
- 2 teaspoons vanilla
- 2 pounds powdered sugar
Instructions
- 1
Microwave raisins and rum in microwave safe bowl on high for one minute, then set aside
- 2
Prepare two 9-inch round high-sided cake pans by tracing circles on parchment, cutting out, and placing in buttered pans
- 3
Butter inside bottom and sides of pans, then butter top of parchment and dust with flour, shaking out excess
- 4
Preheat oven to 350 degrees F
- 5
Whisk together flour, baking powder, baking soda, salt and cinnamon in medium bowl, set aside
- 6
Cream sugar and oil in stand mixer with paddle attachment for one minute on medium high speed
- 7
Add eggs one at a time with mixer running on medium, ensuring each is mixed before adding next
- 8
Add applesauce and vanilla, mix to combine, scrape bowl and mix again
- 9
Slowly add dry ingredients with mixer on low until combined
- 10
Mix in carrots, coconut and pineapple until combined
- 11
Remove bowl from mixer and fold in nuts and reserved raisins
- 12
Divide batter evenly between prepared pans and bake on center rack for 35 to 40 minutes until toothpick inserted in center comes out clean
- 13
Cool in pans on rack for ten minutes, then invert onto cooling rack and cool completely
- 14
Peel off and discard parchment while still warm
- 15
Whip softened butter and cream cheese in stand mixer with paddle attachment until smooth and blended
- 16
Add vanilla and powdered sugar, mixing gently on lowest speed or gradually with mixer running to prevent powdering
- 17
Once sugar is wet, whip on medium high to smooth creamy consistency
- 18
Level cake tops if needed by shaving off domed portions
- 19
Dab frosting on cake dish bottom and place first layer on center
- 20
Add quarter inch thick frosting layer to first cake, then place second layer on top
- 21
Frost top and sides to smooth even consistency, then fill pastry bag with large star tip with remaining frosting
- 22
Create decorative edge and design as desired
- 23
Mix reserved chopped nuts and coconut, sprinkle on exposed cake top
Tips
Use Wilton Bake Even Strips around pans to ensure flat, even layers that won't need trimming.
Test doneness with toothpick in multiple spots since mix-ins can create false readings in one area.
Let cream cheese and butter come to true room temperature for smoothest frosting without lumps.
Good to Know
Refrigerate for up to 5 days covered. Frosting requires refrigeration.
Cake layers can be baked 1 day ahead and wrapped. Frosting can be made 2 days ahead.
Serve at room temperature for best flavor. Remove from refrigerator 30 minutes before serving.
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Ensure cream cheese is fully softened to avoid lumpy frosting
Don't skip cooling completely before frosting to prevent melting
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need xanthan gum
General Alternatives
FAQ
Can I make this without rum?
Yes, substitute with apple juice or orange juice for flavor, or simply omit and soak raisins in warm water for 10 minutes to plump them.
How long will this cake keep?
Store covered in refrigerator for up to 5 days. The flavors actually improve after a day as the spices meld together.
Can I freeze this carrot cake?
Yes, wrap unfrosted layers tightly and freeze up to 3 months. Thaw completely before frosting. Frosted cake freezes for 1 month.