Carrots, spices, walnuts, and bourbon-soaked raisins make this carrot cake stand out amongst others. This easy to make carrot cake will sure to be a hit with whomever you share it with.
So to be really honest I don’t really like eating cake. I do however love to bake it but, it has never been a favorite dessert of mine. Now with that being said I will eat this entire cake! Yes, it is just that good.
Test this out on family and friends that don’t like cake and see how they like it.
In this recipe
One of the things I prefer to use for this recipe is freshly grated carrots. This is easily achieved by using a food processor with a grating attachment. However pre-shredded carrots are still just as tasty.
Since this is a spice cake there is no butter. This means as long as the eggs are at room temperature you are good to go to make this tasty treat.
It is important to make sure that your eggs are at room temperature to make sure all ingredients get mixed well. Cold/cool eggs will not mix as completely and can cause the cake to fall in the middle.
When the eggs are set out to warm up pour the bourbon over the raisins and set aside covered. By doing so they raisins will have time to absorb the bourbon and rehydrate. This keeps the raisins from becoming too dry and will help keep the cake moist. Another added benefit is that the bourbon will add additional depth of flavor.
Mix the flour and baking soda mixture well. Failing to do so will result in green carrots when the cake is done baking. I accidentally did that once, and my friend said that when he had a slice the cake was green. I didn’t believe him until I took a slice.
Low and behold green carrots. They looked really weird.
Mix it up
If you feel like adding your own special twist on this cake here are a few suggestions:
- Swap the bourbon for brandy or rum.
- Add 1/2 cup shredded coconut.
- Swap the walnuts for pecans or cut the amount in half and use both.
- Add a tsp of cardamom to the cake.
Favorite and Easy Carrot Cake
- Food processor
- Stand mixer with paddle attachment
- 3 - 9" round cake pans
- Large bowl
- 2⅓ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ¾ tsp salt
- 3 cup carrots shredded
- 1 cup walnuts chopped
- ¾ cup raisins
- ⅓ cup bourbon
- ¾ cup sugar
- 1½ cup brown sugar
- 1 cup canola oil
- 4 eggs room temperature
Cream Cheese Frosting
- 1 cup butter unsalted, softened
- 1 lb cream cheese softened
- 2 lbs powdered sugar
- 1½ tsp vanilla
Making the cake
- An hour prior to making the cake soak the raisins in the bourbon.
- Preheat the oven to 350°F or gas mark 4. Grease the three cake pans.
- In a bowl combine the flour, baking soda, cinnamon, and salt. Whisk to mix thoroughly.
- In a stand mixer combine the oil and sugars and beat until mixed.
- Add the eggs one at a time waiting a minute between each egg.
- Reduce the speed to low and add the flour mixture. Mix until it is just combined.
- Add the carrots, raisins, walnuts, and bourbon mixing until just combined. Pour into the 3 cake pans. Bake for 25 minutes or until a knife or toothpick inserted in the middle comes out cleanly.
- Remove from the oven and cool completely before icing.
Making the icing
- In a stand mixer with a paddle attachment or using a hand mixer beat the butter and cream cheese on high until smooth and creamy.
- Reduce the speed to low and add the powdered sugar. Once the sugar has started incorporating with the butter mixture slowly increase the speed to prevent the sugar from going everywhere.
- Add the vanilla and beat until smooth.
- Split the icing in half and use one half to go between the layers of the cake and the other half to cover the outside.