Tennessee Carrot Cake

Reta Smith

By
@bob

This is a moist and very flavorful cake that everyone will enjoy. It is easy to assemble and will keep for several days (in very warm weather keep it in the fridge).

Rating:
★★★★★ 4 votes
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
40 Min

Ingredients

1/4 tsp
golden raisins
1/2 c
tennessee's best (bourbon)
2 c
all-purpose flour
2 tsp
baking soda
2 tsp
ground cinnamon
1 tsp
salt
1 tsp
nutmeg
1/2 tsp
ground allspice
1/2 tsp
ground cloves
1/2 c
canola oil
1 c
granulated sugar
1/4 c
dark brown sugar
4
large eggs
8
medium carrots, peeled & shredded(4-1/2 c)
1 1/4 c
chopped pecans

FROSTING:

1/2 c
butter, softened
1
8-0z cream cheese, room temp.
1 tsp
vanilla
3-1/2-4 c
confectioners' sugar

Step-By-Step

1Combine raisins & bourbon in small glass bowl and warm in microwave. Remove and set aside.
2Heat oven 350 degrees and spray 9 X 12 pan with pancoat & dust with flour. In medium bowl combine flour, baking soda, spices & salt. Set aside.
3In large bowl combine oil, granulated sugar, brown sugar & eggs. Beat with mixer until well combined. On low speed add flour mixture -- JUST UNTIL COMBINED. Using slotted spoon, list out raisins from heated bourbon & add them to cake mixture saving liquid for frosting. Fold carrots & nuts until evenly distributed. Pour into prepared baking pan. Bake 40 minutes or until toothpic comes out fairly clean.
4FOR FROSTING: In large bowl mix butter & cream cheese until smooth. Beat in vanilla & reserved Tennessee's Best. Slowly beat in confectioners sugar. May need to add additional confectioners sugar for spreadable consistancy. Spread over cooled cake. This is a rich cake so serve in small pieces. ENJOY!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy