Rum Raisin Carrot Cake (The Hammered Hare)
"Carrot cake loaded with rum soaked raisins (traditional and golden) and pecans, poked and soaked with a brown sugar syrup then layered, filled and frosted with a vanilla bean cream cheese frosting. And if that wasn’t enough … it’s coated with caramelized pecans...."
INGREDIENTS
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FOR THE CAKE:
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¾ cups Water
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⅛ cups Dark Rum (use Up To 1/4 Cup Depending On Your Taste, I Prefer Less)
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½ cups Raisins
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½ cups Golden Raisins
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2 cups All Purpose Flour, Sifted
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2 cups Granulated Sugar
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2 teaspoons Baking Soda
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2 teaspoons Ground Cinnamon
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1 teaspoon Freshly Grated Nutmeg, Optional
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1 teaspoon Salt
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4 Large Eggs, Room Temperature
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1-½ cup Canola Or Vegetable Oil (I Use Canola)
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3 cups Freshly Grated Carrots
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1 cup Pecans, Chopped
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FOR THE BROWN SUGAR SYRUP:
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5 Tablespoons Unsalted Butter, Melted And Cooled
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6 Tablespoons Brown Sugar, Light Or Dark (I Used Light)
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5 Tablespoons Milk
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FOR THE VANILLA BEAN CREAM CHEESE FROSTING:
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12 ounces, weight Cream Cheese, Softened
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6 Tablespoons Unsalted Butter, Softened
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4 teaspoons Sour Cream
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¼ teaspoons Salt
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1 teaspoon Vanilla Extract
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2 Vanilla Beans, Halved And Seeds Scraped
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1-¾ cup Confectioner's Sugar
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FOR CARAMELIZED PECAN COATING:
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6 Tablespoons Unsalted Butter
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⅓ cups Brown Sugar (light Or Dark)
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2 Tablespoons Honey
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½ teaspoons Cinnamon
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3 cups Pecans, Chopped
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