Description

This award-winning carrot cake boasts a moist, flavorful crumb loaded with grated carrots, pineapple, coconut, nuts, and golden raisins soaked in rum or orange juice. Finished with a luscious cream cheese frosting and a rich caramel drizzle, this cake offers a perfect balance of spice, sweetness, and texture, making it a timeless dessert favorite ideal for gatherings and celebrations.

Ingredients

Cake

250 g flour
2 tsp baking soda
2 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
150 g brown sugar
150 g white sugar
3 large eggs
180 ml buttermilk
180 ml oil
2 tsp vanilla extract
230 g canned pineapple chunks, crushed
200 g grated carrot, squeezed dry
150 g unsweetened shredded coconut
50 g chopped walnuts or pecans
80 g golden raisins, soaked in rum or orange juice for at least 4 hours (reserve soaking liquid)

Caramel Drizzle

200 g sugar
125 ml buttermilk
120 g butter
1 tbsp corn syrup or honey
1 1/2 tsp baking soda
1 tsp vanilla extract
3 tbsp reserved rum or orange juice from raisins
Pinch of salt

Cream Cheese Frosting

350 g cream cheese, at room temperature
120 g butter, at room temperature
120 g powdered sugar
1/2 tsp vanilla extract
Juice of 1/2 lemon

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Instructions

Preheat and Prepare Pan: Preheat your oven to 180°C (375°F). Line a large deep square baking pan (30 x 23 cm / 9×13 inch) with parchment paper or grease it with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, and salt until well combined.
Mix Wet Ingredients: In a separate large bowl, beat the brown sugar, white sugar, eggs, buttermilk, oil, and vanilla extract until smooth and well incorporated.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture stirring until you achieve a smooth batter. It’s okay if you see some streaks of flour; do not overmix.
Add Fruits and Nuts: Gently fold in the crushed pineapple, grated and squeezed carrots, shredded coconut, chopped nuts, and soaked golden raisins along with the reserved soaking liquid to maintain moisture and flavor.
Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 minutes. Then, cover the cake with foil and continue baking for an additional 10 to 15 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Prepare Caramel Drizzle: While the cake bakes in the final minutes, combine sugar, buttermilk, butter, corn syrup or honey, and baking soda in a saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until the mixture turns nice and brown. Remove from heat and stir in the vanilla extract, reserved rum or orange juice, and a pinch of salt.
Drizzle and Cool: Once the cake is done, remove it from the oven. Prick the entire surface all over with a wooden skewer. Pour the warm caramel drizzle evenly over the cake and let it cool completely in the pan to absorb the flavors.
Make Frosting: In a large bowl, beat the cream cheese and butter together for about 3 minutes until the mixture is white and fluffy. Slowly add the powdered sugar while mixing to achieve a smooth frosting. Add lemon juice and vanilla extract, tasting and adjusting for your preferred balance.
Frost and Serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Slice into 20 servings and enjoy this moist, flavorful carrot cake.

Notes

Be sure to squeeze the grated carrots well to remove excess moisture, which prevents the cake from becoming soggy.
Soaking golden raisins in rum or orange juice for at least 4 hours plumps them up and adds depth to the cake’s flavor. Reserve some soaking liquid for the caramel drizzle.
The caramel drizzle is best prepared during the last few minutes of baking to be ready when the cake comes out of the oven.
You can substitute chopped pecans for walnuts based on preference or dietary restrictions.
This cake is best served at room temperature and can be stored covered in the refrigerator for up to 5 days.
For a dairy-free version, consider substituting cream cheese and butter in the frosting with vegan alternatives, and ensure buttermilk is replaced suitably.