Rum-Raisin Carrot Cake
This boozy variation on classic carrot cake is imbued with both freshly grated and ground ginger, giving it a spiced aroma that pairs wonderfully with the rum-soaked raisins and crushed pineapple (which makes the cake particularly tender). Rum plays a central role in this cake: It’s first used to soak raisins until plump, then the leftover liquid is added to the cake batter as well as the frosting, ensuring very little waste and a cake that lives up to its name. Slowly beating the cream cheese into the butter-sugar mixture will ensure a sturdy frosting that can stand up to the heft of the cake layers. For the creamiest frosting, be sure to take your time, as cream cheese frosting can become runny or lumpy if mixed too fast. This cake is perfect for any time of year — enjoy it as the tulips bloom, bring it to your summer barbecue or curl up with a slice next to the fire alongside a dark ’n’ stormy.
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