There’s something utterly irresistible about a perfectly moist carrot cake, especially when elevated with a splash of dark rum. This boozy carrot cake balances the earthy sweetness of carrots with rum-soaked raisins and fragrant spices, all topped with a velvety cream cheese frosting. Whether you’re celebrating a special occasion or simply want to indulge, this show-stopping dessert is guaranteed to win hearts.
Ingredients
For the Cake:
- 1 cup (135g) raisins
- ½ cup (150g) dark rum
- 1 cup (100g) chopped walnuts
- 1 cup (230ml) grapeseed or other neutral oil, plus more for greasing pans
- 2 cups (256g) all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 3 cups (295g) shredded or coarsely grated carrots (from about 3 large carrots/12 ounces, peeled)
- ½ cup (140g) canned crushed pineapple
- 1 tablespoon finely grated fresh ginger
- ¾ cup (150g) granulated sugar
- ¾ packed cup (155g) dark brown sugar
- 4 large eggs, at room temperature
For the Frosting:
- ½ cup (113g/1 stick) unsalted butter, at room temperature
- 2½ cups (298g) powdered sugar, sifted
- ½ teaspoon kosher salt (such as Diamond Crystal)
- 1 tablespoon fresh lemon zest
- 16 ounces (450g) cream cheese, at room temperature
- Chopped candied ginger for garnish (optional)
Instructions
Step 1: Prepare the Rum-Soaked Raisins
Place raisins in a small bowl or airtight container and pour in the rum. Cover and let sit at room temperature for at least 8 hours, or overnight. If you’re short on time, heat the rum-raisin mixture in the microwave for about 1 minute and let cool to room temperature. This will kickstart the rum soaking process.
Step 2: Prepare the Oven and Cake Pans
Heat the oven to 350°F (175°C). Spread the chopped walnuts on a rimmed baking sheet and toast for 10 minutes, until fragrant. Set aside to cool completely. Meanwhile, grease two 9-inch cake pans with oil, and line the bottoms with parchment paper. Grease the exposed side of the parchment as well.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt.
Step 4: Prepare Fruit and Nut Mixture
Strain the raisins and place in a small bowl; save the rum in a separate container. In a medium bowl, mix together the carrots, toasted walnuts, pineapple, fresh ginger, and ¾ cup of the rum-soaked raisins. Reserve the remaining raisins for cake assembly.
Step 5: Mix Wet Ingredients
In a large bowl, whisk together the oil, granulated sugar, and dark brown sugar until the mixture is no longer lumpy, about 1 minute. (You can also do this in the bowl of a stand mixer fitted with a paddle attachment.) Add the eggs one at a time, whisking thoroughly for about 30 seconds after each addition, until the mixture visibly thickens and lightens in color. Add 1 tablespoon of the reserved rum and whisk to incorporate.
Step 6: Combine Wet and Dry Mixtures
Whisk the dry ingredients into the wet ingredients until no dry streaks remain. Fold in the carrot mixture, taking care to scrape down the sides of the bowl to fully incorporate everything.
Step 7: Bake the Cake
Divide the batter evenly between both cake pans (about 3¼ cups/815 grams per pan) and bake for 30 to 35 minutes. Switch the position of the pans halfway through baking time. The cakes are done when the tops are springy to the touch and a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pans, then invert the layers onto a wire rack to cool completely, at least 45 minutes.
Step 8: Make the Frosting
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter until spreadable. Add the powdered sugar and salt and beat on low speed until fully incorporated. Increase the speed to medium-high and beat for another minute until the mixture is homogeneous. Add the lemon zest and 3 tablespoons of the reserved rum and beat until very smooth, 1 to 2 minutes. On medium-low speed, add the cream cheese a couple tablespoons at a time, making sure to beat thoroughly after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Step 9: Assemble the Cake
Invert one cake layer onto a platter, flat side up. Spread about half of the frosting evenly over the layer and sprinkle the remaining rum-soaked raisins on top, pressing them into the frosting. Place the other cake layer on top (flat side down, so that the two flattest surfaces meet in the middle) and spread the remaining frosting on top. Garnish with chopped candied ginger, if desired.
Nutritional Information (approximate per slice, based on 12 servings)
- Calories: 650
- Total Fat: 38g
- Saturated Fat: 14g
- Cholesterol: 115mg
- Sodium: 430mg
- Total Carbohydrates: 70g
- Dietary Fiber: 2g
- Total Sugars: 52g
- Protein: 7g
Timing
- Prep Time: 30 minutes (plus 8+ hours for soaking raisins)
- Cook Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours (plus soaking time)
Tips and Tricks
For Perfect Carrot Cake Success
- Grate the carrots yourself rather than using pre-grated ones. Freshly grated carrots are moister and more flavorful.
- Don’t overmix the batter once you add the dry ingredients. Overmixing can result in a dense, tough cake.
- Room temperature ingredients are crucial for the frosting. Cold cream cheese will create lumps.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Ensure your baking powder and soda are fresh for proper rise and texture.
Variations and Substitutions
Customize Your Cake
- Make it alcohol-free by replacing the rum with orange juice or apple juice.
- Change the nuts by using pecans, almonds, or hazelnuts instead of walnuts.
- Add different dried fruits like chopped dried apricots or cranberries.
- Incorporate more spices like nutmeg, allspice, or cardamom for additional warmth.
- Try different frosting flavors by adding orange zest instead of lemon, or a touch of maple syrup.
- For a lighter version, use half applesauce and half oil in place of all oil.
Common FAQs
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors have time to meld. You can make it up to 2 days ahead and store it in the refrigerator.
Can I freeze this carrot cake?
Absolutely! You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before frosting.
Why did my cake sink in the middle?
This usually happens when the cake is underbaked or when the oven door is opened too early during baking. Always check for doneness with a toothpick and avoid opening the oven during the first 25 minutes of baking.
Can I make this into cupcakes?
Yes! This recipe will make about 24 cupcakes. Reduce the baking time to 18-22 minutes and check for doneness with a toothpick.
How do I prevent my frosting from being runny?
Make sure your cream cheese and butter are at room temperature but not too soft. If your frosting becomes too soft, refrigerate it for 15-20 minutes before spreading.
Storage and Make-Ahead Tips
This boozy carrot cake keeps beautifully when stored properly:
- Room temperature: The frosted cake will keep at room temperature for up to 2 hours during serving.
- Refrigerator: Store leftover cake tightly covered in the refrigerator for up to 4 days. The rum helps preserve the cake and keeps it moist.
- Make-ahead components: You can make the cake layers up to 2 days ahead and wrap them tightly in plastic wrap. The frosting can be made 1 day ahead and stored in an airtight container in the refrigerator; bring to room temperature and beat briefly before using.
- Before serving: For the best flavor and texture, remove the refrigerated cake from the refrigerator about 30 minutes before serving to take the chill off.
With its perfect balance of spices, rum-infused sweetness, and creamy frosting, this boozy carrot cake is sure to become a favorite for special occasions or whenever you want to treat yourself to something extraordinary.
