Bourbon Infused Carrot Cake Recipes

BOURBON CARROT CAKE

Steps:

• Prepare Cake: 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.
• Prepare frosting: 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.
• To assemble cake, place 1 cake layer on serving plate and spread one-third of 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.

HOMEMADE CARROT CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees. Grease or spray a bundt pan with non-stick spray and set aside.
• In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
• In the bowl of a mixer, beat eggs until frothy and slowly mix in the oil. Gradually add the dry ingredients to the egg mixture until fully combined. Fold in shredded carrots and nuts.
• Pour batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan for 5 minutes, then place a plate over the pan, invert to remove the cake. Allow the cake to cool completely on a wire rack.
• While the cake is baking start the frosting. Place the butter in a saucepan over medium-high heat and allow it to come to a boil.
• Reduce the heat to medium-low and continue to cook the butter until turns an amber coloring, taking care to watch the butter closely as it can burn easily.
• Pour the butter into a bowl and place it in the refrigerator until it firms up but remains soft enough that your finger will leave an indentation when pressed.
• When butter is ready, place the butter in the bowl of a mixer and beat until creamy. Slowly add the powdered sugar one cup at a time along with the bourbon.
• Beat until the mixture it is a spreadable consistency, adding milk or more sugar as necessary.
• Spread the frosting over the cake, garnishing with the cake with extra pecans if desired.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
• Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
• Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
• While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

CARROT CAKE WITH BOURBON CHEESECAKE SWIRL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
• Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
• Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
• Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
• Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.