2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup lightly packed brown sugar
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 cup canola oil
1/4 cup melted unsalted butter
1 cup crushed pineapple – drained
3 large eggs
2 teaspoons vanilla extract
1 pound carrots – finely grated
1 cup golden raisins
3/4 cup dark rum
1 tbs rum from soaking raisins
1 cup walnut pieces
Set your oven to 350 degrees for even baking.
Grease two 9-inch cake pans with butter or spray. Line the bottoms with parchment paper for easier removal.
In a microwave-safe bowl, mix 1 cup golden raisins with 3/4 cup dark rum. Microwave for 2 minutes. Allow to soak for 10 minutes.
Using a stand mixer with the paddle, beat eggs. Add oil, butter, carrots, vanilla, pineapple, soaked raisins, and residual rum. Mix until well combined.
In a different bowl, combine flour, baking soda, salt, sugars, cinnamon, nutmeg, ginger, and walnuts.
Gradually add the dry mixture to the wet mixture in the stand mixer. Blend until smooth.
Pour batter evenly into the pans. Bake for 30-40 minutes. Check with a toothpick; it should come out with a few crumbs.
Allow cakes to cool in the pans for 10-15 minutes, then transfer to wire racks.
Once cooled, frost with cream cheese frosting.
Top with walnuts for decoration.
Keywords: moist carrot cake recipe