Carrot Cake

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

Print Recipe
Carrot Cake
Prep Time 15
Cook Time 25
Servings
cupcakes
Ingredients
Carrot Cake
Cream Cheese Frosting
Optional Garnish
Prep Time 15
Cook Time 25
Servings
cupcakes
Ingredients
Carrot Cake
Cream Cheese Frosting
Optional Garnish
Instructions
Secret Ingredient Process
  1. 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
  1. 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
  1. 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
  1. 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.
  2. Let the cake cool fully before frosting.

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