Drunken Parrot Carrot Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 9x13) with parchment; lightly flour the sides.

Whisk dry ingredients

In a large bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.

Combine sugars and wet

In a separate large bowl, whisk together the granulated sugar and light brown sugar with the eggs until slightly pale. Whisk in the vegetable oil, vanilla extract, and the 3 tablespoons Gosling's Black Seal rum until smooth.

Add buttermilk and mix

Stir the buttermilk into the wet mixture until incorporated. Gradually fold the dry ingredients into the wet mixture in two additions, mixing just until no dry streaks remain. Do not overmix.

Fold in carrots and add-ins

Using a spatula, fold in the grated carrots, drained crushed pineapple, chopped toasted nuts, shredded coconut (if using), and raisins (if using) until evenly distributed through the batter.

Bake

Divide batter evenly between prepared pans (or pour into 9x13 pan). Smooth the tops. Bake for 25–30 minutes for 9-inch rounds (or 35–40 minutes for a 9x13) until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Rotate pans halfway through baking for even color.

Cool

Cool the cakes in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment, and let cool completely (about 1–1.5 hours) before frosting.

Beat cream cheese and butter

With a mixer on medium speed, beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.

Add sugar and flavor

Gradually add the confectioners' sugar, 1 cup at a time, mixing on low until incorporated and then increasing speed to medium. Scrape down the bowl as needed. Add the vanilla extract, lime zest (if using), the 1 tablespoon Gosling's Black Seal rum, and a pinch of salt. Beat until fluffy and spreadable, about 1–2 minutes. If frosting is too thick, add 1–2 teaspoons milk; if too thin, add a little more powdered sugar.

Chill briefly (optional)

If the frosting seems too soft to spread, refrigerate it for 15–20 minutes to firm up, then beat briefly to restore spreadability.

Level and fill

If needed, level the domed tops of the cooled cakes with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top.

Stack and crumb coat

Place the second cake layer on top and apply a thin crumb coat (a light layer of frosting) over the top and sides to trap crumbs. Refrigerate for 15–20 minutes to set the crumb coat.

Final frost

Apply the remaining frosting evenly over the top and sides with an offset spatula. Smooth the surface or create swirls as desired.

Garnish and rest

Press the additional chopped toasted nuts onto the cake sides or sprinkle on top. Arrange carrot ribbons or curls for decoration, if using. For a pronounced 'drunken' finish, very lightly drizzle the optional extra teaspoon of Gosling's Black over the top right before serving (do not soak—the flavor is strong). Refrigerate the cake for at least 30 minutes to set the frosting before slicing.

Serve

Bring cake to room temperature for 20–30 minutes before serving for the best texture and flavor. Slice and enjoy.