- Prep Time: 20m
- Cook Time: 40m
- Total Time: 1h
- Serves: 6
- Yield: 1 layer of cake or a dozen cupcakes
- Category: Desserts
Ingredients
- 1/4 c rum (optional)
- 2 blood oranges for garnish
- 1 stick of butter
- 1 8 oz block of cream cheese
- 1 lb box of powdered sugar
- 2/3 c canola oil
- 2 eggs
- 2 tbsp. plus 1 cup Elements Blood Orange Saffron shrub
- 1 1/2 c carrots, grated
- pinch salt
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 c sugar
- 1 c all-purpose flour, sifted
- 1/4 c raisins
- 1/4 c rum (optional)
For Cake
- 2 blood oranges
- 1 stick of butter
- 1 8 oz block of cream cheese
- 1 lb box of powdered sugar
- 2/3 c canola oil
- 2 eggs
- 1 1/2 tbsp. plus 1 cup Elements Blood Orange Saffron shrub
- 1 1/2 c carrots, grated
- pinch salt
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 c sugar
- 1 c all-purpose flour, sifted
- 1/4 c raisins
For Cream Cheese Frosting
Instructions
- If using rum, add the raisins to it in a small bowl or cup and let them soak for a minimum of 1 hour.
- Preheat oven to 350.
- Combine the flour, sugar, cinnamon, salt and baking soda in a mixing bowl and give them a little stir.
- Add the carrots, oil and 2 Tbsp of shrub and mix with an electric mixer until just combined.
- Add the eggs and mix through again.
- Scrape this mixture into a greased 8 or 9 inch cake pan, or you can make a dozen cupcakes.
- Bake for around 40 minutes (12 minutes for cupcakes). Add the raisins at the 6 minute mark, just to ensure they don't all sink to the bottom. Since all ovens are a little different, make sure to test with a toothpick at the end.
- For frosting, let all ingredients come to room temp
- Beat the cream cheese and butter together, then carefully add the powdered sugar a little at a time while mixing.
- For the sauce, simply simmer the remaining 1 cup of shrub in a pan over medium heat until it is reduced by half. Let cool before using.
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