This Easter Dessert Takes the Cake

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.

Easter Morning Cocktails and More

Ideas for Your Easter Brunch Every Bunny will Love

Happy Easter and Happy Spring!

 

Kerrygold Cinnamon Rolls

Kerrygold Cinnamon RollsWhere has March gone?  Do you realize that Easter is next weekend, which also is the start of April?  To help you prep for your Easter brunch or breakfast after sunrise service, we are sharing a delicious cinnamon roll with Kerrygold icing.  You are probably thinking, “Fresh baked cinnamon rolls are quite a chore.”  We are telling you that this recipe if fairly easy and foolproof.

Cinnamon Rolls with Kerrygold Icing

You may have seen our tease on instagram, where we brought in the big gun, Grandma Ruth, to help.  Grandma Ruth is a cinnamon roll baking pro, and she was able to share some helpful tips to making rolls taste great.  We got our recipe from kerrygoldusa.com, and of course changed a few parts here and there.

kerrygold cinnamon rolls1

First we prepped the dough.  We put our dough hook on our mixer and combined the yeast and warmed milk.  We used a kitchen thermometer to make sure that the milk was a cozy 110 degrees.  We stirred in the sugar and let it sit for about 10 minutes until it was foamy.  (This is when the yeast begins to activate.  Don’t skip this important step.)  We added the eggs and the flour.  Add eggs and especially the flour slowly in order to get them incorporated with the dough.

kerrygold cinnamon rolls2

Next, gently knead the dough with the mixer.  We had to abandon the mixer fairly quickly at this step.  The dough kept wrapping around the dough hooks and was not kneading well.  We kneaded it within the bowl.  Next, knead in the soften butter in chunks.  You can add more flour if the dough looks sticky.  Ours did not need extra flour.

kerrygold cinnamon rolls3

kerrygold cinnamon rolls4

kerrygold cinnamon rolls5

We removed the dough from the bowl and gently kneaded it on a lightly floured surface (about 10 times).  Then we rolled the dough into a ball and placed it in a bowl sprayed with cooking spray.  We covered with plastic and a clean kitchen towel.  The dough was placed in a warm area for about 1 1/2 – 2 hours or until it doubled.

kerrygold cinnamon rolls6

In a small bowl we prepared the filling — brown sugar, cinnamon, and cornstarch.

When the dough doubled in size, we removed it from the bowl.  We divided the dough in half, and gently rolled it out on a floured surface with a rolling pin.  Make sure to roll your dough into a rectangle about the same size as a 9 x 13 baking dish.  Then we spread softened butter over the dough and sprinkled with half of the filling mixture. Starting at the long end, we rolled the dough up into a log.  After rolling,  we cut it in half and then cut the halves into thirds.  The rolls were placed in a 9 x 13 inch baking dish which was sprayed with baking spray.  We repeated the steps with the other half of the dough.

kerrygold cinnamon rolls9

We covered the baking dish with a clean kitchen towel and placed in a warm area until slightly risen.  We waited about 30 minutes.  The rolls were baked at 375 degrees on the middle rack for about 20-25 minutes.  Make sure not to overcook your rolls or they will be dry and hard.

kerrygold cinnamon rolls10

While rolls were baking,  we prepared the frosting by combining softened butter, powdered sugar and Kerrygold Irish Cream.  The frosting was beaten with a small electric hand mixer until smooth and fluffy.

kerrygold cinnamon rolls11

We frostened our rolls when they were slightly warm, so the frosting glazed the top.  You may want to frosten the rolls when completely cooled.

kerrygold cinnamon rolls12

You  can serve the rolls warm or at room temperature with a mimosa or Hot Chocolate with a Twist.  These rolls will be sure to bring a smile to everyone’s face on Easter morning.

If you are viewing this post in an email format, go to our site to view and print a full version of the recipe.

Thanks for visiting us at The Blind Pig Blog.  We are happy that you stopped by.  Let us know if you serve Kerrygold Cinnamon Rolls for a special breakfast.