This Boozy Carrot Cake Will Make Anyone Fall in Love With You | Vaughn Vreeland | NYT Cooking

Get the FREE recipe for Vaughn’s Rum-Raisin Carrot Cake: https://nyti.ms/4cJ8kyi

Vaughn’s in the studio kitchen with a boozy take on classic carrot cake. With freshly grated and ground ginger, rum-soaked raisins and crushed pineapple, it’s got both sugar and spice. And if you like rum you’ll love this cake: Rum is used to soak raisins, then added to the cake batter as well as the frosting. This cake is perfect for any time of year — enjoy it as the tulips bloom, bring it to your summer barbecue or curl up with a slice next to the fire.


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