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Rum Carrot Cake with Orange Grand Marnier Cream Cheese Frosting

A delicious carrot cake recipe with the LC stamp on it...BOOZE!

Makes One 3-tiered Carrot Cake, layered with the frosting.

Difficulty: Intermediate

Course Dessert
Author Monica C

Ingredients

Rum Carrot Cake

  • 3 cups All-Purpose Flour
  • 2½ tsp Baking Powder
  • 2½ tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • 2 cups Brown Sugar
  • ½ cup Pecans slightly chopped
  • ¾ cup Raisins
  • 3 cups Carrots Peeled and Grated (approx. 6-8 large carrots)
  • 1½ cups Vegetable Oil
  • 5 Large Eggs
  • 8 oz Havana Club 7 Yr Rum

Orange & Grand Marnier Cream Cheese Icing

  • 1/2 cup Cream Cheese Room Temperature
  • ½ cup Unsalted Butter Room Temperature
  • 2 cups Icing Sugar
  • 1 tsp Vanilla Extract
  • 2 oz Grand Marnier
  • 1 Large Orange Zested
  • 1 Pinch of Salt

Instructions

Rum Carrot Cake

  1. Preheat the oven to 350 degrees F, and grease three nine-inch round cake pans
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg
  3. Using a stand up mixer with the paddle attachment, combine the sugar and oil into the bowl and mix at medium speed. Do this until well combined.
  4. While the mixer is still turning, add one egg at a time.
  5. Reduce the speed to low and add 5 oz of Havana Club 7 yr Rum (The rest will be used after)
  6. In three increments, add the dry flour mixture into the stand up bowl. Be sure not to over mix and have the setting on very low. Each time you add in a third of the dry mix, make sure to stop the machine and scrap the sides before adding the next batch.
  7. Remove the bowl from the mixer and gently stir in the carrots, pecans and raisins.
  8. Divide the batter evenly between the 3 pans, using a spatula to level
  9. Bake in the oven for approximately 35-40 minutes. Make sure to check the batter and that the knife or toothpick comes out clean from the centre.
  10. Once baked, take it out of the pans and allow to cool to room temperature. Once cooled, turn the cake upside down and drizzle the remaining rum (3 oz) into each of the cakes (therefore 1 oz for each cake). Allow this to absorb for another 30 minutes before working with the icing.

Orange & Grand Marnier Cream Cheese Icing

  1. In a mixer with the whisk attached or a hand held mixer, combine all ingredients except the Grand Marnier and mix at med-high speed until combined

  2. Lower the speed to medium and slowly add in the Grand Marnier until well incorporated.