Oh, carrot cake -- so deliciously moist, delicately spiced, and jam-packed with nutritious carrots and all that beta carotene -- who do you think you're fooling?
With all that cream cheese frosting, you sure pack a caloric wallop! But I'm one of many who will happily turn a blind eye to the fact that underneath the veneer of wholesomeness lies a very decadent cake. Are you bored yet? Of looking like the perfect angel next to the more obviously rich devil's food and pound cakes of the world? Well, I have a little proposition for you.
Julia, James, and Rob have a request that'll transform you from wholesome cake-next-door to wild child that'll make even the red velvets blush. Are you in?
Well, that was easy.
Don't let the cute little exterior fool you. This cake, brimming with fresh carrots, packs a boozy punch. Generously brush three layers of lightly cinnamoned carrot cake with rum, even more generously fill and frost them with rum-infused cream cheese frosting, add plenty of sweet, crunchy candied pecans, and you've got yourself one bad ass carrot cake.
Thanks, Julia, James, and Rob! I hope you enjoyed the cake. And Julia -- welcome to the Bay :)