RUM RAISIN CARROT CUPCAKES with CREAM CHEESE FROSTING




Save Room for Dessert is hosted by Joy at OuR KrAzY KiTcHeN
Vintage Recipe Thursday is hosted by Joy at Joy of Desserts
hosted by Kristen at OuR KrAzY KiTcHeN
I just found an awesome new bakery, Just Cupcakes. I bought a couple of cupcakes for hubby and I as a treat for the week and they inspired me to make this recipe.

RUM RAISIN CARROT CUPCAKES with CREAM CHEESE FROSTING
CUPCAKES
2 1/2 cups flour
2 tablespoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup finely chopped walnuts
  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour cup cake tins or line with papers.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared tins.
  • Bake 30 minutes or until toothpick comes out clean.
  • Cool 10 minutes.
  • Cool completely.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar
  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.
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wildatheart

4 comments:

A Year on the Grill said...

raisons are just fruit gone bad, but enough rum and I could love these!

what a great look with the carrot topping, well done post!

jenjen said...

Sounds completely wonderful Tamy!

XOOX
Jen

Joy @ Joy Of Desserts said...

Love how you doctored up the plain jane carrot cake/cupcake, Tamy. This sounds very tasty.

heartnsoulcooking said...

I love carrot cake and the thought of a cupcake sounds GREAT!!! and rum sounds like a WONDERFUL!!! addition.
Geri