RUM-RAISIN CARROT CAKE

Who doesn’t love carrot cake? I am an addict and have tried numerous recipes. All seem to be crowd pleasers. With rum, this has to take the prize. Serve with ice cream topped with Rum Soaked Mangoes ( see recipe), a deliciously decadent combo

This boozy recipe comes from the New York Times. Following is the original recipe. Some NYT readers found it too sweet. I cut the sugar in the cake recipe, using 1/2 cup each of granulated and brown sugar instead of 3/4 cup each. Tasted fine to me and my guests.

For the cake:

1 cup/135 grams raisins

1/2 cup/150 grams dark rum

1 cup/100 grams chopped walnuts

1 cup /230 ml. grapeseed or other neutral oil, plus more for greasing pans

2 cups/256 grams all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 cups/295 grams shredded or coarsely grated carrots (about 3 large carrots)

1/2 cup/140 grams canned crushed pineapple

1 tablespoon finely grated fresh ginger

3/4 cups /150 grams granulated sugar

3/4 cup /150 grams dark brown sugar

4 large eggs, room temperature

For the frosting:

1/2 cup /113 grams unsalted butter (1 stick) at room temperature

2 1/2 cups/298 grams powdered sugar (sifted)

1/2 teaspoon kosher salt

1 tablespoon fresh lemon zest

16 oz cream cheese at room temperature

Chopped candied ginger, optional

DAY AHEAD Put raisins in a small bowl or airtight container and pour in rum. Cover and let sit at room temperature for at least 8 hours or overnight. (If you forget this day-ahead step, heat mixture in microwave for about 1 minute and let cool to room temp. Raisins will not absorb as much liquid, but this will kickstart the rum soak

When ready to bake, heat over to 350 degrees. Spread 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. Line bottom with parchment paper. Grease exposed side of parchment as well and set aside.

In a medium bowl, whisk together flour, cinnamon, ground ginger, baking powder, baking powder, baking soda and salt.

Strain raisins and place in a small bowl. Save rum in separate container and set aside. In a separate medium bowl, mix together carrots, toasted walnuts, pineapple, fresh ginger, and 3/4 cup of the rum-slaked raisins. (Left overs will be used in cake assembly.)

In a large bowl, whisk together oil, granulated sugar and dark brown sugar until mixture is no longer lumpy, about 1 minute). Y0u can also do this in a stand mixer fitted with paddle attachment. Add eggs one at a time, whisking thoroughly for about 30 seconds after each addition, until mixture visibly thickens and lightens in color. Add 1 tablespoon of reserved rum and whisk to incorporate.

Whisk in dry ingredients until no dry streaks remain, then fold in carrot mixture, taking care to scrape down sides of bowl to fully incorporate everything.

Divide batter evenly among both cake pans (about 3 1/4 cups per pan)and bake for 30 to 35 minutes, switching positions of pans halfway through, until tops of cakes are springy to touch and a toothpick inserted in centre comes out clean. Cool for 10 minutes in the pans, then insert layers onto wire rack to cool completely, at least for 45 minutes.

While cake layers cool, make frosting. In the bowl of a stand mixer fitted with paddle attachment, or large bowl with an electric hand mixer, beat butter until spreadable. Add powdered sugar and salt and begin beating together on low speed until the sugar has fully incorporated into the butter. Increase speed to medium high and beat for another minute until mixture is homogenous . Add lemon zest and 3 tablespoons of reserved rum and beat until very smooth, 1 to 2 minutes. On medium low speed, add cream cheese a couple tablespoons at a time, making sure to beat thoroughly after each addition until it has completely disappeared into the mixture. Scrape downsides of bowl as needed and continue until all the cream cheese is incorporated.

When ready to assemble, invert one cake layer onto a platter flat side up. Spread about half of the frosting evenly over the layer and sprinkle remaining rum-soaked raisins on top, pressing raisins into frosting. Adorn with chopped ginger if desired. Let sit at room temperature if enjoying within a couple of hours, or refrigerate cake until ready to serve. Store any leftover cake tightly covered in the fridge for up to 4 days.