Rum Raisin Carrot Cake with Brown Butter Cream Cheese Frosting and Toasted Coconut
Rum Raisin Carrot Cake with Brown Butter Cream Cheese Frosting and Toasted Coconut
This delightful cake combines the warmth of spiced carrots and the richness of brown butter cream cheese frosting, with the added complexity of rum-soaked raisins and a hint of toasted coconut. Perfect for special occasions or whenever you’re craving something indulgent
FOR THE CAKE
1 cup (135 grams) raisins
½ cup (150 grams) dark rum
2 teaspoons of vanilla extract
1 cup (100 grams) chopped walnuts
1 cup (230 milliliters) grapeseed or other neutral oil, plus extra 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 (such as Diamond Crystal)
2 cups (295 grams) shredded or coarsely grated carrots (from approximately 2 large carrots, 12 ounces, peeled)
½ cup mashed carrot (from about 1 large cooked carrot, mashed until smooth)
½ cup (140 grams) canned crushed pineapple
1 tablespoon finely grated fresh ginger
¾ cup (150 grams) granulated sugar
¾ packed cup (155 grams) dark brown sugar
4 large eggs, at room temperature
FOR THE FROSTING
1 cup butter browned butter (227 grams)
2 cups (298 grams) powdered sugar, sifted
½ teaspoon kosher salt (such as Diamond Crystal)
16 ounces cream cheese, at room temperature
2 teaspoons reserved rum or 1 teaspoon vanilla extract
Optional: Toasted sweetened coconut for topping. To toast, spread shredded coconut on a parchment-lined baking sheet and bake at 350°F for about 7 minutes, monitoring closely to prevent burning. Remove from the baking sheet once it reaches your desired color.
Step 1
Place raisins in a small bowl or airtight container and pour the rum over them. Cover and let them sit at room temperature for at least 8 hours or overnight. (If you’re short on time, microwave the rum-raisin mixture for about 1 minute and allow it to cool to room temperature. The raisins won’t absorb as much liquid, but this will help the rum soak.)
Step 2
How to Brown Butter
Browning butter is a straightforward technique that enhances its flavor, giving it a rich, nutty essence that elevates both sweet and savory dishes. Here’s a step-by-step guide:
Use 1 cup of unsalted butter
A light-colored saucepan (preferably heavy-bottomed for even heat distribution)
A whisk or wooden spoon
A heat-resistant spatula (optional)
Cut the butter into small, even pieces for consistent melting and to avoid burning.
Heat the butter over medium heat. It will begin to melt and foam.
Stir gently with a whisk or wooden spoon to ensure even cooking and prevent the milk solids from sticking to the bottom of the pan.
As the butter continues to cook, it will transition from light yellow to golden, then to brown. A nutty aroma will develop when it starts to brown.
This transition occurs quickly, so keep an eye on it to prevent burning. The butter is ready when the milk solids are golden brown.
Remove the pan from heat immediately to avoid overcooking and transfer the butter to a heatproof bowl to halt the cooking process.
For a smooth texture, strain the brown butter through a fine mesh sieve to remove the browned milk solids.
Important: Allow the melted brown butter to cool to room temperature before using it; this is crucial for your cream cheese frosting to hold together. Using it while still melted will lead to a greasy, unappetizing mess.
Step 3
When ready to bake, preheat your oven to 350°F. Spread the chopped walnuts on a rimmed baking sheet and toast for 10 minutes until fragrant; let them cool completely. Meanwhile, grease two 9-inch cake pans with oil and line the bottoms with parchment paper, greasing the exposed side of the parchment as well.
Step 4
In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt.
Step 5
Strain the raisins and place them in a small bowl, keeping the rum in a separate container. In another medium bowl, combine the carrots, toasted walnuts, pineapple, fresh ginger, and ¾ cup of the rum-soaked raisins (the remaining raisins will be used for assembling the cake).
Step 6
In a large bowl, whisk together the oil, granulated sugar, and dark brown sugar until smooth, about 1 minute. (You can also use a stand mixer with a paddle attachment.) Add the eggs one at a time, whisking thoroughly for about 30 seconds after each addition until the mixture thickens and lightens in color. Add 1 tablespoon of the reserved rum and whisk to combine.
Step 7
Mix in the dry ingredients until no streaks remain, then fold in the carrot mixture, scraping down the bowl's sides to ensure everything is well incorporated.
Step 8
Divide the batter evenly between the two cake pans (approximately 3¼ cups or 815 grams per pan) and bake for 30 to 35 minutes, switching the pans' positions halfway through. The cakes are done when they spring back to the touch and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then invert the layers onto a wire rack to cool completely for at least 45 minutes.
Step 9
While the cake layers cool, prepare the frosting: In a stand mixer with a paddle attachment or a large bowl with an electric hand mixer, beat the butter until it’s spreadable. Gradually add the powdered sugar and salt, mixing on low speed until fully combined. Increase to medium-high speed and continue beating for another minute until smooth. Add 2 teaspoons of the reserved rum and beat until fully incorporated, about 1 to 2 minutes. On medium-low speed, add the cream cheese a couple of tablespoons at a time, ensuring thorough mixing after each addition until fully blended. Scrape down the bowl's sides as necessary.
Step 10
To assemble, place one cake layer on a platter, flat side up. Spread half of the frosting evenly over this layer and sprinkle the remaining rum-soaked raisins on top, pressing them into the frosting for better cohesion. Place the second cake layer on top (flat side down, so the two flattest surfaces meet) and spread the remaining frosting on top. Optionally, garnish with chopped candied ginger. Allow to sit at room temperature if serving within a few hours, or refrigerate until ready to serve. Store any leftovers tightly covered in the fridge for up to 4 days.
