100ml just a splash of rum
250g caster sugar
300ml vegetable oil
4 large eggs
250g self raising flour
1 tsp of cinnamon
1 tsp ground ginger
2 tsp baking powder
350g grated carrots
300g icing sugar
60g butter, room temp
180g cream cheese
Grease and line three 9-inch baking tins. Preheat fan oven to 160c
In a small pan add the raisins and rum and gently heat up so that the raisins absorb the rum and become swollen. Once the raisins are swollen take off the heat and leave to cool.
In a large mixing bowl add the sugar and oil and whisk well with an electric whisk. Gradually add the eggs one at a time, whisking in each one.
Next, whisk in the flour, cinnamon, ginger and baking powder. Fold in the grated carrots and raisins with all the juice. Divide the mixture between the three tins and pop in the oven for 50-60mins or until the cake comes away from the edge and springy to touch.
Leave to cool on a rack for 10 mins before turning out.
For the icing:
Sift the icing sugar into a large mixing bowl and whisk in the soft butter. Add the cream cheese until you have a smooth mix. Pop in the fridge until the cake is fully cooled before icing.
Spread the cream cheese between each layer, on the top and the edges of the cake. Serve with flowers and mini Easter eggs for decoration if you wish!