Shamelessly Rich Carrot Cake

From "Booze Cakes" by Krystina Castella and Terry Lee Stone

Shamelessly Rich Carrot Cake


4 eggs
3/4 cup sugar
1/2 cup dark brown sugar
3/4 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons amaretto
1/3 c 151-proof rum
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 (16-ounce) bag of carrots, peeled and shredded
1 (8-ounce) can shredded pineapple, drained
1 cup walnuts, chopped
1/2 cup raisins
1 cup sweetened flaked coconut

Maple Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter
1 (8-ounce) package of cream cheese
3 cups confectioners' sugar
2 teaspoons orange zest
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
3 teaspoons amaretto
2 tablespoons 151-proof rum


1. Preheat oven to 350˙F. Grease and flour two 9-inch round cake pans.


2. For the cake: In a mixing bowl, cream eggs and sugars. Beat in oil, buttermilk, vanilla, amaretto, and rum.

3. In another bowl, sift together flour, baking soda, salt, nutmeg, and ginger. Gradually beat into egg mixture with carrots, pineapple, walnuts, raisins, and coconut. Gradually add flour and carrot mixture to the egg mixture in three alternating additions. Beat until just combined. Pour into prepared pans and bake 45 minutes, or until a knife inserted in the center comes out clean. Let cool.

4. For the frosting: In a mixing bowl, beat butter and cream cheese until light and fluffy. Add confectioners' sugar, orange zest, vanilla, and maple syrup; beat until fluffy. Fold in amaretto and rum. Refrigerate frosting while cake cools.


5. Place one cake layer on a serving plate; slather it with frosting. Add the second layer and frost the entire cake. Garnish with marzipan carrots, if desired.