Rum Raisin Carrot Cake Cupcakes with Cream Cheese Frosting

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Usually I have a hard time picking a favorite recipe when people ask, but I think I’ve finally decided. I’ve always loved my carrot cake recipe – it’s absolutely my favorite, most delicious one on the site. This is a modified version of my original carrot cake recipe to include rum-soaked raisins – a really delightful twist on the usual carrot cake. This cake is special to me – I asked my now-husband to be my boyfriend over a carrot cake cupcake in the streets of Austin, Texas at the SXSW music festival in 2010. I also made this carrot cake recipe without the rum raisins for our private wedding ceremony in September. And we plan to have this carrot cake recipe as one of our cupcakes at our big wedding next April. It’s close to my heart! Don’t like pecans or raisins? Don’t use ’em.

Rum Raisin Carrot Cake Cupcakes Recipe Ingredients

  • 1 cup of raisins
  • 1/2 cup dark rum
  • 4 large eggs, room temperature
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup finely chopped pecans

Rum Raisin Carrot Cake Cupcakes Recipe Directions

Combine the raisins and the rum in a small bowl, microwave for about two minutes on high until the raisins absorb the rum and become fat and squishy. Cover and refrigerate until you need them. Preheat your oven to 350 degrees. Line your cupcake tin with paper cups. In a large bowl beat together the room temperature eggs, vegetable oil, sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater, or using a food processor briefly, and stir the carrots, rum-soaked raisins and pecans into the batter. Bake for 10 to 15 minutes, or until the mini-cupcake springs back when gently pressed or a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting Recipe Ingredients

  • 1/2 cup softened butter, room temperature
  • 8 ounces softened cream cheese, room temperature
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Cream Cheese Frosting Recipe Directions

In a medium bowl, combine the softened butter, softened cream cheese, powdered sugar, and vanilla. Beat it until the mixture is smooth and creamy. Pipe it onto your miniature cupcakes. Decorate with sugar pearls, or they’re perfectly beautiful without!

Rum Raisin Carrot Cake Bake Time Modifications

  • Miniature cupcakes – 10 to 15 minutes
  • Regular cupcakes – 20 to 25 minutes
  • Full-size cake – 45 to 50 minutes
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About 

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.


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