Rebecca Blackwell, local blogger behind Of Batter + Dough, showed us how to make a spirit infused carrot cake. Here’s a sweet sample of what Rebecca’s been baking in her kitchen.
As far as I’m concerned, there are few desserts that don’t benefit enormously from being brushed with amaretto, doused in rum, spiked with bourbon, or dipped in Frangelico. Case in point: the classic carrot cake.
Carrot cake is a humble dessert. It’s not flashy or pretentious. There are vegetables in it, for goodness sake. Over the years, I’ve baked my way through many carrot cake recipes. But when a friend asked me to make her birthday cake, I decided to up my game. This recipe is the result. Thanks to the addition of yogurt and applesauce, this cake is about as moist and flavorful as you can get. Topped with not-too-sweet cream cheese icing, it will cause people to swear their undying love if you would just make it for them one more time.
But, the pièce de résistance is the caramel rum sauce.
It’s smooth and silky and so divine you’ll want to eat it by the spoonful (or pour it into a shot glass!). It would make shoe leather taste like a gourmet treat. It does take a fair amount of self control to not just eat it out of the jar with a spoon, but if you can manage it, it’s pretty awesome stuff to have on hand. Spoon it over ice cream, cheesecake, roasted fruit, brownies, apple pie, any kind of cake… whatever strikes your fancy. And while we’re talking options, why limit yourself to rum? Switch it up with whisky, bourbon or brandy.
My husband took some of this cake and caramel rum sauce to the office with him, and one woman said it was the best thing she’d ever eaten. I don’t know that it’s the best thing I’ve every eaten… but, it might be close.