A moist, flavourful cake infused with warm spices, raisins, and the rich depth of Old Monk rum. Perfect for tea-time indulgence!
Ingredients:
150g grated red carrots
150g raisins
250g flour/self-raising flour (reserve 2 tbsp)
2 tsp baking powder
1½ tsp spice mix powder
¼ tsp salt
3 eggs
½ cup oil / 100 ml
¼ cup/ 50 ml Old Monk rum
¼ cup / 50 ml warm water
200g brown sugar
Method:
1. In a bowl, whisk together oil and eggs using an electric hand whisk until well combined.
2. Add brown sugar and whisk again until smooth.
3. Sift flour, baking powder, spice mix powder, and salt into the mixture. Whisk until well incorporated.
4. Toss the grated carrots and raisins in the reserved 2 tbsp of flour to coat them well. Fold this into the batter.
5. Add the rum and warm water, mixing gently with a spatula until fully combined.
6. Line a 10” x 5” loaf tin with parchment paper and pour in the batter. If you have leftover batter, fill two cupcake moulds.
7. Bake in a preheated oven at 180°C for 40 minutes (loaf tin) and 25 minutes (cupcakes) or until a toothpick inserted in the center comes out clean.
8. Allow to cool before slicing. Enjoy with a cup of tea or coffee!
spice mix recipe link
Carrot Cake recipe 1
Carrot Raisin Cake
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