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BAKING WITH BOOZE: Simple Spiced Rum & Carrot Cake

We’re back in the liquor cabinet and the kitchen! Big thanks to everyone who checked out our last Baking with Booze post and for those that missed it, you can find it here Chocolate & Whiskey Brownies

This week we’ve got a recipe that tastes delicious plus, it’ll give you a little vitamin A and K boost. It is super easy to make (some would even say it is a piece of piss…) and gives those sad looking carrots you just found in the bottom of your crisper a new lease on life.

For the spiced rum in our cake we used Sailor Jerry – because that’s what we like. You can use any spiced rum you have at hand. You could probably even use Maker’s Mark if you prefer but do not (under any circumstances) use a white rum – no dice.

Simple Spiced Rum & Carrot Cake


2/3 cup oil (we used a mix of olive and sunflower because that’s what we had)

3/4 cup sugar + 2 tablespoons brown sugar (you could just use all normal sugar but brown sugar helps with the caramel-type taste)

1 egg

2 cups grated carrot (approx. 2 medium – large sized carrots, no need to peel them)

1 cup plain flour (you could probably use self-raising if that’s all they had at the shops last time you went)

1/2 cup Sailor Jerry Spiced Rum plus a splash of Fireball Cinnamon Whisky (this is not essential but we love this stuff so why not?)

1 heaped teaspoon ground cinnamon

1 teaspoon baking powder

1/3 cup walnuts chopped (you can add more if you like your cake more nutty, or use almonds if you don’t have any walnuts handy)


Preheat oven to 180°C

Beat the oil, egg and sugar together until smooth.

Add in the spiced rum and stir well to combine.

Sift all the dry ingredients and add them to delicious rum mixture, together with the carrots and nuts. Stir well to combine.

Pour into a greased and lined cake tin (we used a 20cm x 20cm but a loaf would probably work well too) and bake at 180°C (fan forced) for 30 – 35 minutes. 

You want to retain the natural moisture from the carrots so that the cake stays lush.

Remove from tin and allow to cool before (fairly generously) dusting with icing sugar and then all you have to do is enjoy!

For afternoon tea this cake is sensational served with chai tea. On a hot day, a big piece with a refreshing glass of Sailor Jerry and ginger ale with a wedge of lime would be a delight.

And remember, bake responsibly.

Written by Newcastle Live

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