Cuckoo Carrot Cake

Name: Cuckoo Carrot Cake
Yield: Makes one 8-inch (20-cm) square single-layer cake
Ingredients: 1 teaspoon ground allspice; 4 large eggs; 1¼ teaspoons kosher salt; ⅓ cup (75 ml) dark rum; ½ cup (1 stick/113 g) unsalted butter, softened; 1½ pounds (680 g) cream cheese, at room temperature; 2½ cups (250 g) sifted confectioners’ sugar; 1½ cups (300 g) granulated sugar; 1¾ teaspoons baking powder; Red, yellow, and green food coloring; ½ teaspoon ground cloves; 1 teaspoon pure vanilla extract; 1½ cups (285 g) finely grated carrots; ½ cup (64 g) roughly chopped walnuts or pecans; ½ cup (120 ml) grapeseed oil; 2 tablespoons pure vanilla extract; 1 cup (225 g) golden raisins; 2 teaspoons ground cinnamon; ½ cup plus 2 tablespoons (135 g) packed light brown sugar; 1 cup (240 ml) milk

Preparation info

Makes
one
8 inch 20 cm ) square single-layer cake

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

The rum-soaked raisins in this cake make everyone go cuckoo, but I like to believe it’s the awesome flavor complement with the carrot and spices, not the booze effect. (The alcohol surely all bakes out. But just in case, serve each slice of cake with a big old glass of milk.)

Ingredients

For the Cake

1 cup (225 g) golden raisins
⅓ cup (75

Cake
Vegetarian
Gluten-free

Method

Make the cake

Preheat the oven to 350°F (175°C). Set an oven rack in the middle position. Grease one 8-inch (20-cm) square cake pan with butter and line the bottoms with parchment paper cut to fit. Flip the paper so both sides are buttered.