Rum Raisin Carrot Bundt Cake
2 cups all purpose flour
2 cups sugar
2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp cloves
zest from 1/2 orange
4 eggs
1 cup canola oil
2 tsp vanilla
4 cups grated carrots (I use a food processor)
1 cup raisins, soaked overnight in dark rum
1 crushed walnuts (optional)
The night before, put in a bowl and cover them with dark rum. Put in enough to cover all of the raisins. Alternatively, you could add 1/4 cup rum to the cake, or leave it out completely. Soaking the raisins is the best way to get the intended flavor.
Preheat the oven to 350 degrees. Grease a bundt pan.
In a stand mixer, mix together the flour sugar, baking soda, salt, spices, and orange rind, until combined. Add the eggs, oil, and vanilla, and mix on medium speed for about 2 minutes, until fully combined and smooth. On low speed, mix in the grated carrots, 1 cup at a time. Finally, drain the raisins and fold them in with a spatula, along with the walnuts, if using. Pour the batter into the bundt pan (alternatively, you could use 2, 9" round pans), and bake for 50-60 minutes, until a toothpick comes out clean. Allow it to cool, and enjoy!
Original recipe from: The Sugar Coated Cottage
2 cups sugar
2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp cloves
zest from 1/2 orange
4 eggs
1 cup canola oil
2 tsp vanilla
4 cups grated carrots (I use a food processor)
1 cup raisins, soaked overnight in dark rum
1 crushed walnuts (optional)
The night before, put in a bowl and cover them with dark rum. Put in enough to cover all of the raisins. Alternatively, you could add 1/4 cup rum to the cake, or leave it out completely. Soaking the raisins is the best way to get the intended flavor.
Preheat the oven to 350 degrees. Grease a bundt pan.
In a stand mixer, mix together the flour sugar, baking soda, salt, spices, and orange rind, until combined. Add the eggs, oil, and vanilla, and mix on medium speed for about 2 minutes, until fully combined and smooth. On low speed, mix in the grated carrots, 1 cup at a time. Finally, drain the raisins and fold them in with a spatula, along with the walnuts, if using. Pour the batter into the bundt pan (alternatively, you could use 2, 9" round pans), and bake for 50-60 minutes, until a toothpick comes out clean. Allow it to cool, and enjoy!
Original recipe from: The Sugar Coated Cottage