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Rum Carrot Cake with a Boozy Cream Cheese Frosting
Stacked with plain cheesecake
Ingredients
  • subheading: Rum Carrot Cake:
  • 3 cups All-Purpose Flour
  • 2½ tsp Baking Powder
  • 2½ tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • 2 cups Brown Sugar
  • ½ cup Pecans slightly chopped
  • ¾ cup Raisins
  • 3 cups Carrots Peeled and Grated (approx. 6 to 8 large carrots)
  • 1½ cups Vegetable Oil
  • 5 Large Eggs
  • 8 oz Havana Club 7 Yr Rum
  • subheading: Orange & Grand Marnier Cream Cheese Icing:
  • ½ cup Cream Cheese Room Temperature
  • ½ cup Unsalted Butter Room Temperature
  • 2 cups Icing Sugar
  • 1 tsp Vanilla Extract
  • 2 oz Grand Marnier
  • 1 Large Orange Zested
  • 1 Pinch of Salt
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