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Carrot: Wai-Aniwa Carrot Cake




Source of Recipe


billk54


List of Ingredients




1 pound carrots, peeled and cut into chunks
3 cups unsifted all-purpose flour
2 cups sugar
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
4 eggs
1-1/4 cups vegetable oil
1/4 cup dark rum
2 teaspoons vanilla
1 cup walnuts, chopped
1 cup shredded coconut
1/2 cup golden raisins
1 can (8 ounces) crushed pineapple in pineapple juice, drained and juice reserved for glaze
Cream Cheese Glaze (recipe follows)


Recipe




Steam the carrots in a medium-size saucepan until very tender. Cool the carrots to room temperature. Puree the carrots in a food processor; you should have about 1-1/2 cups of puree. Set aside.

Place the oven rack in the lower third of the oven. Preheat the oven to moderate (375 degrees). Grease and flour a 9 or 10-inch (12 cup) Bundt pan.

Stir together the flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg in a large bowl until well mixed.

Beat the eggs in a small bowl. Stir in the oil, rum, vanilla and carrots.

Pour the liquid ingredients into the flour mixture. Blend at low speed with an electric mixer until well mixed; then beat the batter at medium speed for 3 minutes, scraping down the side of the bowl occasionally. Stir in the walnuts, coconut, raisins and pineapple. Pour the batter into the prepared pan.

Bake the cake in the lower third of the preheated oven for 45 minutes. Lower the oven temperature to 350 degrees. Bake the cake for 30 minutes longer. Cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan; cool the cake on a wire rack to room temperature.

Prepare the Cream Cheese Glaze.

Place the cake on a serving plate. Spoon the glaze over the cake. Garnish the cake with pineapple and walnuts, if you desire.

Makes 16 servings

CREAM CHEESE GLAZE:

Stir together 1 package (3 ounces) softened cream cheese and 2/3 cup sifted confectioners' sugar in a small bowl until smooth. Mix in 1 to 1-1/2 tablespoons of the reserved pineapple juice until the cream cheese mixture is a good glazing consistency.