Thinking of Drinking: Carrot Cake-tail

This Easter, add a little alcohol to your dessert.  I'm always a fan of festive cocktails and Easter is no exception.  I'll be making my Aunt Linda's Award Winning Carrot Cake, but I thought I'd have a little fun and make these Carrot Cake-tails as well.  It will be the perfect welcome treat as my guests arrive.  Bottoms up! 

1 part vodka(vanilla or original)

1 part Diep 9 Vanilla
1 part carrot cake simple syrup (recipe below)
1/2 part cream
Garnish:  crumbled pecans, whipped cream cheese icing (recipe below) and dash of cinnamon

Pour the first 3 ingredients into a shaker full of ice.  Strain into shot glasses.  Top with garnishes.  One, two, three, shoot.  Yum!

Carrot Cake Simple Syrup

2 cups sugar

2 cups water

1/2 cup pureed carrot
1 cinnamon stick

Dash ground ginger
Dash nutmeg
1 teaspoon whole cloves

Combine water and sugar in a small saucepan and bring to a simmer over medium heat.  Stir until sugar dissolves and then remove from heat.  Add other ingredients and cool.  Store in a clear glass bottle or jar with a tight fitting lid in the refrigerator.  Stir and strain before serving. 

Whipped Cream Cheese Icing

8 ounces cream cheese (room temperature)

1 cup sugar

Dash salt

1 teaspoon vanilla

1 1/2 cups heavy whipping cream

Whip cream until stiff peaks form and set aside.  In a large bowl, beat cream cheese, sugar, salt and vanilla together until smooth.  Fold in whipped cream.