Golden Carrot Cake with White Chocolate Cream Cheese Frosting

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I really don’t know if this will count towards my Heavenly Cake bake-a-long.  Mainly because I adapted so much of this recipe at the end, I feel like I actually ended up doing something totally different than the original.

Talk about inspiration.

The background of this cake is simple.  One of my best friends birthday was coming up.  Her boyfriend, who is an avid cook like me, sent me an email and asked me if I be willing to bake her the birthday cake.  At the same time this was happening I was already thinking of offering my baking services to the cause.  I love when the universe works all of these tweaks and everyone ends up getting what they what.

After a bit of investigating efforts of the boyfriend, we narrow it down to her favorite cake being carrot cake.

Which was perfect for me, since I had not baked the carrot cake when it was in rotation, so again win-win.

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Sweet Kitchen Tips 28

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Here are a couple of tips that I learned while making the pot-pie on the last post.  Some also work well when top-crust-only fruit pies.

Who wants soggy dough? Safe to say - no one.  And since we know that steam makes pot pie crusts soggy, then it’s time to cheat a little and try this trick which may be a bit unconditional, but you get your bottom dollar you are going to get a nice crispy top crust.  Heat the filling separately in the baking dish.  Cut a pastry round a bit larger than the dish, to allow for shrinkage, and then bake it, alone until cooked.  Set the pastry on top of the filling.  This works great if you do individual pot pies.

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Bahamian Rum Cake

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I’m cheating.  I’m supposed to be posting my free choice from my Heavenly Cake Baker club.

This is not it.

Instead, I have wanted to make this cake for a while now.  It has been marked in the cookbook for ages and been passed over and over again and again, because of my other baking commitments.  But, this weekend I wanted a boozy cake.  And if you only knew the type of shit stuff I have been dealing with the last couple of weeks, I REALLY NEEDED a boozy cake. 

The more boozy the better.

This one was it.

It has rum in the syrup and rum in the glaze.  To the tune of almost ¾ of a cup.

Boozy enough for you?

Because that is boozy enough for me.

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