Easter or anytime, this is a favorite recipe from my book !Viva Tequila! This spicy carrot cake, flecked with jalapeños and frosted with a tequila añejo, lime zest, and Cointreau-flavored frosting will certainly steal the show (and have the Easter bunny hoppin’ for sure!) Both cake and frosting best made a day ahead so flavors can mingle. Frost just before serving and decorate with bright flowers, lime and orange zest…and/or red, green, and golden whole jalapeños! And don’t forget the cascarones–colorful confetti-filled Mexican Easter eggs to crack over unsuspecting noggins…

Serves 12

For the cake:

1/2 cup golden raisins
3 Tablespoons tequila añejo
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 Tablespoon ground ginger
3 whole cloves, ground
1/2 teaspoon whole allspice berries, ground
4 large eggs
1 cup canola oil
1 cup sugar
1 cup dark brown sugar, tightly packed
3 cups grated carrots, tightly packed
1 teaspoon coarsely grated lime zest
2 teaspoons coarsely grated orange zest
4 or more fresh jalapeños, seeded & minced
8 ounces unsweetened crushed pineapple, drained
3/4-cup sweet coconut flakes

For the frosting:

8 ounces cream cheese, softened
4 Tablespoons unsalted butter
2 cups powdered sugar
2 Tablespoons tequila añejo
1 Tablespoon Cointreau or Grand Mariner
2 heaping teaspoons grated lime zest–avoid bitter pith

 

To make the cake:

In a small bowl, plump raisins in tequila and set aside. In a large bowl, sift flour, baking powder, soda, salt, and spices and set aside. In large bowl, beat eggs until pale yellow, add sugars, and slowly mix in oil. Add dry ingredients on low speed until just blended. Fold in carrots, pineapple, plumped raisins, coconut, and jalapeños.

Pour into buttered/floured 12-cup bundt pan and bake in 350 degrees for about 55 minutes, or until tester comes out clean. Cool 10 minutes before removing from pan; cool cake on rack. Make a day in advance of frosting it; store at room temperature tightly covered. Frost, then garnish with zinnias, calendula, or marigolds. Can be made as sheet cake. Try as cupcakes, too.

To make the frosting:

In a bowl, blend the cream cheese and the butter until smooth.  Slowly mix in the sugar, orange liqueur, tequila, and lime zest.  It will be thinner than most cream cheese frostings, so there will be some left over.  (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish.  Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.

In a bowl, blend the cream cheese and the butter until smooth. Slowly mix in the sugar, orange liqueur, tequila, and lime zest. It will be thinner than most cream cheese frostings, so there will be some left over. (Thicken with more cream cheese if desired.) Frost cake and refrigerate in a covered cake dish. Serve at room temperature. You may frost cake and then refrigerate cake up to 2 days prior to serving at room temperature.