Ingredients
Units
Scale
- 1 (15.25 oz.) yellow cake mix
- 1 large apple (about 1 cup), peeled and shredded
- 1/4 cup walnuts, chopped
- 1/3 cup raisins, chopped and soaked in 2 tbs. rum
- 1 1/2 cups carrots (about 2 large carrots), shredded
- 1/4 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ginger
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tbs. rum
- 3 eggs
- Vanilla frosting or Cream cheese frosting
- Toasted coconut for decoration (optional)
- 2 (8-inch) baking pans
- Parchment paper for lining the pans
- Unsalted butter for preparing the pans
Instructions
- Preheat oven 350 degrees F. and prepare two 8-inch baking pans with butter and parchment paper. Set aside.
- In the bowl of your stand-mixer, combine eggs, milk, vegetable oil, rum, chopped nuts, raisins (with the rum), spices, shredded carrots, and shredded apple.
- Add the cake mix and mix until incorporated.
- Divide the batter evenly between the two prepared cake pans.
- Bake 25-30 minutes or until the cake tester comes out clean. Remove and let the cakes cool completely on a wire rack.
- Heat a dry cast-iron pan and place about 2-3 tbs. of shredded coconut to gently toast. Be careful not to burn as it will toast quickly. Set aside for decorating the frosting.
- Once the cakes have cooled, transfer to a serving plate. Frost, then top with the toasted coconut.
- For best results, refrigerate the cake before serving to allow the frosting to set. This will produce cleaner slices.
- Store in an air-tight cake saver. Cake will stay fresh for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
