How to make a Honey & Spiced Rum Carrot Cake

today's episode we are making Honey & Spiced Rum Carrot Cake... A tasty sweet that will make your cheeks glow!

In today's episode we are making Honey & Spiced Rum Carrot Cake... A tasty sweet that will make your cheeks glow! As always, I would love to hear your feedback, comments and questions! And, of course, if you know any Baker-Bees-in-Waiting, then please do share this video.

What you will need?

• 9 inch cake pan 
  
• 3 Eggs (room temperature)
  
• 255g / 9 Oz All Purpose Flour
  
• 10ml / 2 tsp Baking powder
  
• 5ml / 1tsp Baking Soda
  
• 2ml / 1/2 tsp Salt
  
• 10ml / 2 tsp Ground Cinnamon
  
• 5ml / 1 tsp Ground Nutmeg
  
• 2ml (1/2Tsp) Ground Cloves
  
• 120ml (1/2) half a cup Honey
  
• 177ml (3/4 cup) Vegetable oil
  
• 590ml (2 cups) Shredded Carrots
  
• 10ml / 2Tbsp Spiced Rum

Buttercream Frosting

• 570G / 20oz Cream Cheese
  
• 180ml / 12 tbsp Unsalted butter
  
• 1/4 tsp Salt
  
• 160ml / 2/3 cup Honey
  
• 15ml (3 tbsp) Spiced Rum

What you will need to do?

1. Oven at 350F
2. 2 x 9 inch cake pan, with parchment paper, lightly greased. 
3. Start with your dry mix. Flour ( sifted) with Salt & baking powder baking soda,, Then add your clove, Nutmeg and cinnamon together. 
4. In a different blow, get your wet mix. add them all together. Eggs, Honey now whisk them all together until you have a smooth consistency.( Once done)
5. Add your carrots. sir them in,  now add your spiced rum. 
6. Now add your dry mix in with the wet, (slowly fold) in the dry mix with the wet mix. 
7. ​get your two 9 inch cake pans, now evenly spilt your mix into each one. You can do it by eye, or messager, then use your splatter to even them out on top, 
8. Pop them in your oven for 16, 20 minties, rotten them half way. 
9. once done let them cool in the pan for 10 min, then take them out and leave them on the rack to cool  down completely.

FOR THE HONEY CREAM FROSTING. 

1. Add your  Cream cheese, butter, salt and honey then whisk  (medium high)
2. Add your 2 Tbsp Spice Rum.  once that's incobertaioed, you want to have it medium high, until its light a fluffily. ( can be stored in the fridge for 3 days, but allow to thaw for one hour before use. ) 
3. layer you cake, then add a crumb coat, then add as many layers as you want. I did 3, but be sure to pop it in the fridge in-between each coat. 

​

​