Rum Carrot Cake

6 cups grated carrots 
1 cup brown sugar 
1 cup golden raisins 
Rum 
4 eggs 
1 1/2 cups sugar 
1 cup vegetable oil 
2 tsp vanilla 
1 cup apple sauce 
3 cups flour 
1 1/2 tsp baking soda 
4 tsp cinnamon 
1 cup chopped walnuts (I didn’t add this)

A note on rum: Last year, I used Captain Morgan and loved it. This year, I used Bacardi and while it was still fantastic, I recommend Captain Morgan if your liquor store has it.

1. Grate carrots. Mix with brown sugar and let sit for an hour. Put raisins in a bowl, fill with enough rum to cover raisins. Let sit for an hour. (After the hour, drain the rum)

2. Preheat oven to 350F and grease two 8” cake pans.

3. Combine raisins and carrot mixture. Drain excess liquid.

4. Beat eggs until lighter in color. Gradually mix in sugar, oil and vanilla. Mix in applesauce.

5. Whisk together dry ingredients. Fold into wet ingredients. Fold in walnuts if using.

6. Bake for 40-45 minutes, or until an inserted toothpick comes out clean.

After the cake has cooled, level the bottom layer. Once cooled, frost with your favorite cream cheese icing.