In the kaleidoscope of life, there are moments when we crave something extraordinary, a creation that transcends the ordinary, and indulges our senses in a symphony of flavor. Today, we embark on a culinary adventure that tells a tale of decadence and delight, a recipe that embodies tradition and innovation. This is the story of Carrot Cake and Rum Raisin, a slice of heaven topped with the most delightful of surprises—a luscious rum-infused cream cheese frosting. It’s an invitation to everyone to experience a world of indulgence, to savor a moment of sheer culinary ecstasy.
A Sweet Tradition
Carrot cake has long held a cherished place in the world of desserts. Its timeless appeal lies in its ability to offer comfort, a touch of nostalgia, and the delightful combination of moistness and spice. As we delve into this recipe, we pay homage to the tradition that has warmed hearts and tempted taste buds for generations.
The Star Ingredients: Carrots and Rum-Soaked Raisins
Our star ingredients, carrots and rum-soaked raisins, are at the heart of this culinary journey. The grated carrots bring a moist and earthy sweetness to the cake, while the rum-soaked raisins infuse every bite with a hint of sophistication and a touch of indulgence. Together, they create a symphony of flavors that will leave you craving for more.
A Symphony of Flavors: The Carrot Cake Experience
As we craft our Carrot Cake and Rum Raisin, we embark on a sensory adventure. The spiced aroma fills the air, and the moistness of the cake meets the plump and boozy raisins in perfect harmony. The rum adds a layer of depth and complexity, creating a melody that’s both comforting and exhilarating.
The Showstopper: Rum Cream Cheese Frosting
But the true showstopper of this tale is the rum cream cheese frosting. It’s a swirl of cream cheese, butter, confectioners’ sugar, and a hint of rum that transforms this dessert into an indulgent masterpiece. As you spread it atop the carrot cake, it’s like an embrace of creamy luxury, the final brushstroke in the portrait of perfection.
A Slice of Heaven
As you savor a bite of Carrot Cake and Rum Raisin with that sumptuous rum cream cheese frosting, you’re not just enjoying dessert. You’re experiencing a moment of indulgence, a tribute to the beauty of tradition, and a slice of heaven that’s ready to become part of your story. This is a recipe that captures the essence of life’s sweet seduction. So, why not embark on this culinary journey and savor the delight of Carrot Cake and Rum Raisin? It’s a moment of sheer culinary ecstasy, a tale of decadence and tradition that’s ready to become a cherished chapter in the story of your life.
Recipe
Ingredients
For cake batter
- 100 g chopped pecans, toasted
- 65 g rum-soaked raisins
- 200 g brown sugar
- 50 g granulated sugar
- 250 ml coconut oil
- 4 large egg yolks
- 4 large egg whites
- 2 tablespoons apricot jam
- 1 teaspoon pure vanilla extract
- 250 g cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 300 g grated carrots, excess juice squeezed out
- 1 orange zest
- 2 tablespoons orange juice
For cream cheese frosting
- 16 oz (450 g) cream cheese, room temperature
- ½ cup (115 g) butter, room temperature
- 4 cups icing sugar
- 1 tablespoon rum
- 1 ½ teaspoons vanilla extract
- A pinch of salt
Method
To make the cake
- Preheat oven to 180°C (350°F). Lightly oil 2 9” cake pans lined with parchment paper.
- Whisk egg yolks, coconut oil, brown sugar, granulated sugar, apricot jam, orange zest, orange juice and vanilla until well combined.
- Whisk together the rest of the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg and sift.
- Mix the dry ingredients into the wet mixture gently.
- Whisk the egg white using a stand mixture until a soft peak has formed.
- Gently fold in the whisked egg whites in 3 batches into the cake batter. Do not overmix for it will deflate the egg whites.
- Fold the carrots, toasted pecans and rum raisins into the batter until just combined.
- Divide the batter evenly into the 2 prepared pans.
- Bake for 35 – 45 minutes until the cake is done when tested.
- Let it cool on a rack in the pan before removing it from the pans.
To make the cream cheese frosting
- In a stand mixer, beat the cream cheese and butter until smooth on medium speed.
- Add in the icing sugar, rum, vanilla extract and salt.
- Beat slowly for 10 – 15 seconds before going to medium speed until the mixture is well combined and creamy.
- Store in the fridge until ready to use.
- Assemble the cake when the cake has cooled.
