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Carrot Cake with Rum


2 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. mace
1 tsp. allspice
1 tsp. ground cloves
2 c. sugar
1 1/2 c. vegetable oil
4 eggs, separated
1/4 c. dark rum
1 tsp. grated lemon rind
2 c. grated raw carrots
1/2 c. chopped walnuts


Preheat oven to 350 degrees. Grease a 10 inch tube pan. Sift together flour, baking soda, baking powder, salt, mace, allspice and cloves.

Beat together sugar and oil until thoroughly mixed. Beat in egg yolks, one at a time. Add rum and lemon rind. Stir in flour mixture 1/2 cup at a time. Add carrots and walnuts. Beat egg whites until soft peaks form. Gently fold egg whites into batter.

Turn batter into prepared pan. Bake for 1 hour and 5 minutes. Remove cake from oven and allow to cool in pan; carefully remove cake from pan and frost with Cream Cheese-Rum frosting (recipe) follows) if you wish. Serves 6 to 8.


4 oz. cream cheese, softened

6 tbsp. butter, softened

1 tbsp. rum

1 box (16 oz.) confectioners' sugar

Blend cream cheese and butter until smooth; stir in rum. Beat sugar 1/2 cup at a time. Quickly spread frosting over cooled cake; allow to set before serving.

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