BOURBON CARROT CAKE
"Because it is exquisitely rich, we serve this favorite in thin slices."
3/4 cup golden raisins
1/2 cup bourbon
2 cups unsifted all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups vegetable oil
1 1/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
8 medium-size carrots, peeled and coarsely shredded (about 4 1/2 cups), divided use
1 cup plus 3 tablespoons ground walnuts, divided use
Cream Cheese Frosting (recipe follows)
In small bowl, combine raisins and bourbon; set aside for 1 hour.
Heat oven to 350 degrees F. Grease and flour two (9-inch) round baking pans.
In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.
In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula. Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat.
Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.
Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.
In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.
TO ASSEMBLE THE CAKE:
Place one cake layer on serving plate and spread one-third of the Cream Cheese Frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.
CREAM CHEESE FROSTING
1/2 cup (1 stick) butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 (1 pound) package (3 1/2 cups) confectioners' sugar
In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined.
Makes 1 (9-inch, 2-layer) cake, 16 servings
Source: Country Living magazine
"Because it is exquisitely rich, we serve this favorite in thin slices."
3/4 cup golden raisins
1/2 cup bourbon
2 cups unsifted all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups vegetable oil
1 1/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
8 medium-size carrots, peeled and coarsely shredded (about 4 1/2 cups), divided use
1 cup plus 3 tablespoons ground walnuts, divided use
Cream Cheese Frosting (recipe follows)
In small bowl, combine raisins and bourbon; set aside for 1 hour.
Heat oven to 350 degrees F. Grease and flour two (9-inch) round baking pans.
In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.
In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula. Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat.
Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.
Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.
In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.
TO ASSEMBLE THE CAKE:
Place one cake layer on serving plate and spread one-third of the Cream Cheese Frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.
CREAM CHEESE FROSTING
1/2 cup (1 stick) butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
1 (1 pound) package (3 1/2 cups) confectioners' sugar
In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined.
Makes 1 (9-inch, 2-layer) cake, 16 servings
Source: Country Living magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Banana Chiffon Cake
- Rich's Bakery Coconut Cake with Lemon Curd Filling and 7 Minute Frosting (repost)
- Coconut Cake and Frosting (Telephone Pioneers Of America)
- New Orleans's Sarah Bernhardt Cake (Dixiana Bakery)
- Chocolate Snacking Cake with Chocolate Marshmallow Topping
- Upside Down Chocolate Cake (using cake mix)
- Chocolate Mocha Cake and Frosting (using cake flour and buttermilk)
- Death by Chocolate (using cake mix)
- Lemon-Poppy Seed Pull-Apart Coffee Cake (using yeast, Bundt pan)
- Cherry Almond Oatmeal Cake (using cherry pie filling)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute