Diane's Carrot Cake and Cream Cheese Rum Icing

Indulge in the rich, spiced perfection of Diane's Carrot Cake with Cream Cheese Rum Icing, a show-stopping dessert perfect for any occasion. This moist and flavorful cake combines the natural sweetness of freshly grated carrots with the bright tang of crushed pineapple and a hint of warm cinnamon and nutmeg. Optional chopped pecans add a delightful crunch, while the decadent cream cheese icing, kissed with dark rum, elevates every bite to pure bliss. With easy-to-follow steps and a crowd-pleasing finish, this recipe is ideal for birthdays, holidays, or simply treating yourself to something special. Make Diane's Carrot Cake your go-to recipe for unforgettable homemade desserts!

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 0.75 cup chopped pecans (optional)
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9x13-inch rectangular pan. Line the pans with parchment paper for added insurance against sticking.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined.

Step 3

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

Step 4

Fold in the grated carrots, drained crushed pineapple, and chopped pecans (if using) until evenly distributed throughout the batter.

Step 5

Divide the batter evenly between the prepared cake pans or pour it into the rectangular pan. Smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7

To make the icing, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and fluffy.

Step 8

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the dark rum and vanilla extract until fully incorporated.

Step 9

Once the cakes are completely cool, spread a generous layer of cream cheese rum icing between the cake layers (if using round pans) and over the top and sides. If using a 9x13-inch pan, simply spread the icing across the top.

Step 10

Garnish with additional chopped pecans or carrot decorations, if desired. Slice and serve.

Nutrition Facts

Serving size	(2255.5g)

Amount per serving	% Daily Value*
Calories	6685.3

Total Fat 257.4g	0%
Saturated Fat 120.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1253.4mg	0%
Sodium 5001.1mg	0%
Total Carbohydrate 1040.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 812.3g
Protein 79.8g	0%

Vitamin D 164IU	0%
Calcium 661.6mg	0%
Iron 22.2mg	0%
Potassium 2208.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 4.7%

Carbs: 61.2%