I decided to give my timeless recipe an upgrade and I love this lighter style Carrot Cake so much. Infused with some of my favourite Rum's, and easy to whip up at home!
- Difficulty: Intermediate
Serves a 3 tier - 6 inch round Carrot Cake
First soak your Raisins in a small bowl with Apple Cider Vinegar and 2 oz of Lemonhart's Overproof Rum.
Set your oven to 350 degrees F. Grease your 6 inch cake pans and set aside.
In a Stand Up Mixer, attach the whisk attachment and whisk together the eggs and sugar. Build your way up to med/high speed until it becomes fluffy and much lighter (approximately 8-10 minutes).
While it whisks, put together your dry components. Sift and Whisk your flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another small bowl, whisk together the oil, butter, vanilla and rums (3 oz Overproof and 2 oz spiced rum).
When the eggs are ready, slowly add in the oil mixture until it's emulsified and again, nice and fluffy. Turn off the machine and fold in the dry ingredients until barely combined. Fold in the shredded carrots, raisins (make sure you drain out any liquid left) and pecans.
Pour batter into your pans and leave in the oven for approximately 25 - 30 minutes. Use the toothpick test to ensure it's cooked through. Let cool completely on wire rack.
In a stand up mixer or hand held mixer, add you butter and cream cheese. Whisk for about a minute until well combined before adding the rest of the ingredients. Whisk for another minute or two and you're done!