3/4Cup ButtermilkCan substitute with heavy cream and 1 tablespoon lemon juice
3/4Cup Butter
2TablespoonsCoconut Rum
1/2Cup Raisins
18 Ounce CanCrushed PineappleOr 8 ounces crushed fresh pineapple (I prefer to use)
Cream Cheese Frosting
18 Ounces Cream CheeseAt room temperature
1/2 Cup ButterAt room temperature
3 1/2-4Cups Powdered Sugar
1Teaspoon VanillaOptional
Optional Garnish
1Cup Toasted Coconut
1Cup Crushed Walnuts
1Cup Caramel Syrup
Instructions
Secret Ingredient Process
Heat 3/4 cup butter until hot to touch, don't boil. Add 1/2 cup raisins, 2 teaspoons vanilla, and 2 tablespoons rum. Let the raisins soak.
Combine The Dry Ingredients
In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. I would recommend using a sifter to avoid clumps and to incorporate all the ingredients well.
Add the Wet Ingredients
Pour the buttermilk, pineapple, grated carrots, and coconut butter rum raisins, over the top of the dry ingredients. mix well to combine.
Make/Bake The Cake
Pour the batter into cake pans or a lined cupcake pan. You will notice the batter is very wet. Don't be concerned, it will rise well and be dense enough to hold shape. Place the pan into a 350 degree oven and bake until a toothpick inserted into the center of the cake comes out clean. Approximately 25 minutes.