ok so one of my clients ordered a carrot cake from me but she would like me to add rum or some sort of alcohol to it. I have never used alcohol in any of my recipes so this is a first for me. I already have my carrot cake recipe but i really need advice on what kind of rum or alcohol i should use. I would greatly appreciate the help please! 
i brush a splash onto the baked cake before it is assembled or iced
a splash is a simple syrup plus a flavoring, like rum or vanilla or whatever
a simple syrup is water + sugar boiled together until clear
then add some rum to that-- be careful if it's still boiling it will bubble and steam up
i like pretty much any rum in there
there are tons of different flavors now--sheesh
but i often use a dark rum--but any kind will do
i just add it to taste--maybe two or three parts ss to one part rum
a half cup of splash is enough for a quarter sheet cake give or take
Dark rum by itself sprinkled on each cake layer is better than syrup. I use Bacardi Black or Goslings Black Seal.
Another option if you can find it (in Canada, eh) is Spicebox Spiced Whisky which has 3 kinds of vanilla beans and nutmeg--heavenly with cake.
it's a small risk
if you tweak your recipe and substitute the right amount of the alcohol for the right amount of whatever other liquid is in there sure but i don't know what those amounts are
could definitely work though
and assuming that original liquid was not essential to some chemical reaction in the cake batter
the bacardi rum cake recipe for example uses 1/2 cup of rum inside the cake
then a terrific glaze on top with another half cup in it
Does your carrot cake recipe have raisins? If yes, I would think you could soak them in some Rum before adding to your cake? Maybe someone else is more of an expert on this, It sounded good to me:)
brilliant idea, debcent!! really sets the cake off in a lovely direction
still needs more hootch in addition to the plumped rum (yum) raisins
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