There is a secret ingredient in this recipe you don’t want to miss out on! A light and airy cake with just the right sweetness and moisture. Turns out perfect every time! Here’s a hint, carrot isn’t the secret ingredient. haha
Carrot Cake
Ingredients
Carrot Cake
- 2 Cups Flour
- 1 1/2 Cup Sugar
- 2 Teaspoons Baking Soda
- 3 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Salt
- 2 Cups Grated Carrots
- 2 Teaspoons Vanilla Extract
- 3/4 Cup Buttermilk Can substitute with heavy cream and 1 tablespoon lemon juice
- 3/4 Cup Butter
- 2 Tablespoons Coconut Rum
- 1/2 Cup Raisins
- 1 8 Ounce Can Crushed Pineapple Or 8 ounces crushed fresh pineapple (I prefer to use)
Cream Cheese Frosting
- 1 8 Ounces Cream Cheese At room temperature
- 1/2 Cup Butter At room temperature
- 3 1/2-4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Optional
Optional Garnish
- 1 Cup Toasted Coconut
- 1 Cup Crushed Walnuts
- 1 Cup Caramel Syrup
Instructions
Secret Ingredient Process
- Heat 3/4 cup butter until hot to touch, don't boil. Add 1/2 cup raisins, 2 teaspoons vanilla, and 2 tablespoons rum. Let the raisins soak.
Combine The Dry Ingredients
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. I would recommend using a sifter to avoid clumps and to incorporate all the ingredients well.
Add the Wet Ingredients
- Pour the buttermilk, pineapple, grated carrots, and coconut butter rum raisins, over the top of the dry ingredients. mix well to combine.
Make/Bake The Cake
- Pour the batter into cake pans or a lined cupcake pan. You will notice the batter is very wet. Don't be concerned, it will rise well and be dense enough to hold shape. Place the pan into a 350 degree oven and bake until a toothpick inserted into the center of the cake comes out clean. Approximately 25 minutes.
- Let the cake cool fully before frosting.