Easter is next weekend and in anticipation that our Blind Pig readers may be looking for a way to spice up their Easter meal, we decided to share our twist on a delicious classic carrot cake.
Since rum pairs nicely with the rich spicy flavor of carrot cake, we added some rum to this cake recipe along with a yummy rum enhanced brown sugar cream cheese frosting. As a bonus, this recipe is easy to make, as far as making cakes from scratch goes. We based our recipe on a recipe found in the March 2015 Southern Living Magazine. We hope you enjoy!
This yummy rum-enhanced cake starts with toasting some pecans with butter and kosher salt. A few of the pecans will go into the cake and the rest of the pecans will be used to garnish the top of the cake. The saltiness of the pecans brings out the rich frosting flavors.
Start this recipe much like most cake recipes by creaming the softened butter with the sugars. Next add canola oil and the eggs. Once that is mixed well, you will add in the dry ingredients alternating with buttermilk. Add 1/2 ounce of your favorite dark rum. Then fold in shredded carrots and a shredded granny smith apple with the toasted pecans. Place the cake batter into three round cake pans and bake for about 25 minutes.
Once the cakes have cooled, mix together the cream cheese frosting. Instead of vanilla extract, add 1/2 ounce of your favorite dark rum. After frosting ingredients have been mixed, cover your cake with the frosting making sure to place frosting between the cake layers. Sprinkle reserved toasted pecans on top of the cake, and you are ready to serve.
Due to the cream cheese frosting, make sure to refrigerate the cake until ready to serve.
Warning: The Easter Bunny might abandon his carrots for this delicious cake! This cake does not disappoint and will be the one thing everyone wants to see in their Easter basket.
If you are looking for some other great ideas for your Easter celebration, check out these past posts.
Happy Easter and Happy Spring!