Cakes, cookies and other sweet treats · Nothing but desserts

Boozy rum soaked belated birthday carrot cake


Birthdays should be spent with a drink in one hand, cake in the other and surrounded by friends. Combine the three and you’re onto a winner in my eyes. Slather the cake in orange cream cheese frosting and things are starting to get serious round here. Imagine a cake filled with plump rum soaked sultanas, warming spices and rich toffee sugar. This cake is serious. It’s on the money. It totally makes up for the fact said birthday was a few weeks ago. Aint nothing wrong with belated birthday cake – especially when it’s this one.

Ever since I was a kid carrot cake has always won out on the cake front. Move over chocolate and red velvet. Carrot cake is where my heart is and we are about to get baking.


Carrot cake is a dream to make. It’s as simple as whisking together all your wet ingredients. Adding in the dry to the party and then gently folding through some boozy raisins and grated carrot. The hardest bit is waiting 50 minutes for this cake to cook. And not snacking on the alcohol soaked raisins.


Topping the cake of with a deliciously rich and creamy frosting is only right. It’s only fair. Spike it with orange zest and it adds an extra lightness to the cake that takes it to another level.


Ingredients (adapted from

Carrot cake

2 cups plain flour

1 cup light brown sugar

1 cup golden caster sugar

4 large eggs

1 cup vegetable oil (I used sunflower oil)

2 cups grated carrots

1/2 teaspoon of salt

1 teaspoon baking power

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 freshly grated nutmeg

1 teaspoon vanilla extract

1 cup of sultanas, soaked in 3 tablespoons of rum

Mascarpone icing

200g mascarpone

100g cream cheese

Juice of half an orange

Zest of one orange

4 tablespoons icing sugar



1. Pre-heat oven to 180C (350F). Line a cake tin with parchment paper and butter and flour the sides of the tin.

2. Mix the sugar, oil and eggs together. Sift in the flour, baking powder, baking soda, spices and salt. Mix gently. Add the carrots and sultanas. Mix again till just combined. Pour the mixture into the lined cake tin. Bake for 40-50 minutes until cooked in the centre then take out of the oven and cool on a wire rack.

3. While the cake cools make the frosting. Combine the mascarpone and cream cheese together with the orange juice and zest. Gradually add in the icing sugar and mix to combine.

4. When the cake has fully cooled slather the icing on top. Keep stored in an airtight container for up 3-4 days.


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