Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Rum Raisin Carrot and Zucchini Cake

September 30th, 2010 · 26 Comments

Rum Raisin Carrot and Zucchini Cake

Rum Raisin Carrot and Zucchini Cake

This is another 9×13-inch baking pan recipe, which, in our opinion is one of the most versatile pieces of kitchen equipment in our home next to our slow cooker crock pot.

Therefore, if you love carrot cake, you will love this moist and delicious version with the rum soaked raisins and zucchini.

TIP: The raisins are soaked in dark rum for at least one hour before mixing into the wet and then dry ingredients, however, for better rum flavor soak them overnight, or to speed up the process the raisins and rum can be heated over a low heat for several minutes, then allowed it to cool at room temperature.

¾ Cup Raisins
½ Cup Dark rum
1 ½ Cups Flour, all-purpose
1 Tsp Baking powder
½ Tsp Ginger, ground
¼ Tsp Baking soda
2 Large Eggs, beaten
1 ½ Cups Carrots, grated
1 Cup Zucchini, grated
¾ Cup Brown sugar, packed
½ Cup Walnuts, chopped
½ Cup Vegetable oil
¼ Cup Honey
1 Tsp Vanilla extract
8 Ounces Cream cheese, softened
1 Cup Powdered sugar
1 Tsp Orange or lemon peel (optional)
Procedure Steps
1. Put the raisins in a small bowl and add the rum, allow them to soak for at least 1 hour or overnight (See tip above). Preheat oven to 350° F when using a metal baking pan, or 325° F if using a stoneware or glass baking dish.
2. In a large bowl combine the flour, baking powder, ginger, and baking soda. In a separate bowl combine the beaten eggs, carrots, zucchini, brown sugar, walnuts, oil, honey, vanilla, and the rum soaked raisins.
3. Add the wet mixture to the dry mixture and stir until just combined. Spread the wet batter evenly into an ungreased 9×13-inch baking pan or baking dish.
4. Bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and cool in the pan on a wire rack.
5. While the cake is cooling, combine the softened cream cheese and powdered sugar in a medium bowl and beat with mixer until fluffy and creamy, stir in optional fruit zest. When the cake is room temperature, frost the top then cut into 36 portions.

Another view…

Rum Raisin Carrot and Zucchini Cake...another view!

Rum Raisin Carrot and Zucchini Cake…another view!

Bon appetite!
©2010 CCR

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Tags: 9x13 pan · Baking · Desserts · Recipes

26 responses so far ↓

  • 1 Emily @Cleanliness // Sep 30, 2010 at 1:16 pm

    Ooooh my! I adore this recipe! I never knew that you soaked the raisins in rum! So neat!

  • 2 Beth // Sep 30, 2010 at 1:16 pm

    That looks so good!! I always soak raisins when using them in baking or even oatmeal, but have not tried rum yet. Love carrot cake and zucchini bread, and cream cheese icing – so this one will be awesome. Thank you CajunChefRyan!

  • 3 averagebetty // Sep 30, 2010 at 2:31 pm

    Wow! What a great twist on traditional carrot cake. YUM!!

  • 4 Kelli // Sep 30, 2010 at 2:36 pm

    looks incredible!

  • 5 Joy // Sep 30, 2010 at 2:36 pm

    That looks wonderful.

  • 6 Kian // Sep 30, 2010 at 3:29 pm

    Yum! Anything with rum is good. Great combination of flavors.

  • 7 Tiffany // Sep 30, 2010 at 7:16 pm

    Wow, that sure sounds amazing! I wonder how it would taste with Captain Morgan Spiced Rum?

  • 8 pegasuslegend // Sep 30, 2010 at 8:13 pm

    one of my favorite anytime! looks delicious and healthy all at the same time who could beat that combination!

  • 9 Anna Johnston // Sep 30, 2010 at 9:08 pm

    Oowwwhhh, I love carrot cake so I know I’m going to love this one. Thanks Chef 🙂

  • 10 Torviewtoronto // Sep 30, 2010 at 11:41 pm

    healthy cake

  • 11 penny aka jeroxie // Oct 1, 2010 at 1:22 am

    Looks so good! Keep seeing zucchini in cakes… must bake some soon.

  • 12 Ingeborg // Oct 1, 2010 at 2:39 pm

    FANTASTIC!!! I’m going to make this cake in a couple of days. It looks very moist. This cake will also freeze very well and I would frost the cake later.

  • 13 Carol Egbert // Oct 1, 2010 at 4:21 pm

    Rum Raisins are divine. This cake looks fabulous.

  • 14 Judimae // Oct 1, 2010 at 6:40 pm

    Definitely my kind of carrot cake. Love the addition of rum which probably keeps the cake nice and moist. The combo of carrots and zucchini together is intriguing. Thanks for sharing.

  • 15 fooddreamer // Oct 1, 2010 at 8:09 pm

    I think the addition of rum-soaked raisins is nothing short of brilliant!

  • 16 Drick // Oct 1, 2010 at 9:09 pm

    wow Ryan, this is so similar to one my aunt made, from New Iberia, that I just love… but I never remember hers looking so good – wish I had a piece right now

  • 17 InTolerantChef // Oct 2, 2010 at 5:32 am

    Love the addition of rum in the mix. Very yummy!

  • 18 All That I'm Eating // Oct 2, 2010 at 12:56 pm

    Wow.This looks amazing. I have seen recipes using courgettes in them and I’ve thought they must add moisture like carrots do. After seeing this I’ll definitely be trying some courgette cake recipes!

  • 19 Barbara Bakes // Oct 2, 2010 at 10:41 pm

    I love cakes in a 9×13 pan. It’s a better frosting to cake ratio. This looks moist and delicious!

  • 20 Conor @ HoldtheBeef // Oct 3, 2010 at 10:58 am

    You, my friend, are a genius. I make carrot cake a lot as it’s always so very popular, and I completely LOVE the idea of soaking raisins in rum for it. Brilliant.

  • 21 Nancy/SpicieFoodie // Oct 3, 2010 at 5:28 pm

    The recipe name is a bit of a tongue twister but it sure looks like a taste bud pleaser!

  • 22 Boudreaux Ryan // Oct 4, 2010 at 11:06 am

    Thank you all so much for the wonderful comments! I am sorry that I was not able to respond to your comments individually, but please know that I do appreciate each and every one of you visiting my blog!

    Bon appetit!

  • 23 The Mom Chef // Oct 4, 2010 at 11:19 am

    Oh, this is so much my kind of dessert. Then you mention the raisins taking a nice long bath in rum and I’m all over it. I’ll be making it this week. Thanks Chef Ryan!

  • 24 Boudreaux Ryan // Oct 5, 2010 at 9:54 am

    The Mom Chef,
    The rum soaked raisins are amazing, I have to confess, several of them end up in my taste testing before they make it to the batter.

  • 25 Rosie // Oct 10, 2010 at 10:00 am

    Just took my cake out of the oven. The whole house smells divine!

  • 26 Natasha Cardinez // Oct 22, 2010 at 9:04 am

    This really does look so moist and delicious!