Hoppin’ Jalapeno (Jalapeno Carrot Cake w/Tequila/Lime Cream Cheese Frosting)

½ cup of golden raisins
3 T tequia anejo or tequila infused w/orange peel
2 cups all-purpose flour
2 tsps baking powder
1 tsp baking soda
1 tsp salt
2 tsps cinnamon
2 tsps ground ginger
3 whole cloves, ground
½ tsp who allspice berries, ground
4 large eggs
1 cup canola oil
1 cup granulated sugar
1 cup dark brown sugar, tightly packed
3 cups grated carrots, tightly packed
1 tsp coursely grated lime zest
2 tsps coarsely grated orange zest
3 or more jalapenos, seeded and minced
1 can (8 ozs) unsweetened crushed pineapple, drained
¾ cup Baker’s sweetened coconut flakes 

For the frosting:
8 ozs cream cheese, softened
4 Tbsps unsalted butter, softened
2 cups confectioners’ sugar
2 Tbsps tequila anejo (I use Sauza Commemorativo)
1 Tbsp Grand Marnier
2 heaping tsps grated lime zest

garnishes:  fresh flowers such as zinnias, calendulas, or marigolds and fresh herb sprigs pressed into the cake.  

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

Pour into a buttered and floured 12-cup Bundt pan, and bake in a 350 F oven for 55 minutes or until a tester comes out clean.  Allow to cool for 10 minutes before removing from pan; cool on a rack.  Best made a day in advance of frosting (store at room temperature tightly covered).  Once frosted, store in the refrigerator up to 4 days.