Tennessee Carrot Cake

1
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

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  • 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

How to Make Tennessee Carrot Cake

Step-by-Step

  1. Combine raisins & bourbon in small glass bowl and warm in microwave. Remove and set aside.
  2. Heat 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.
  3. In 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.
  4. FOR 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!

Printable Recipe Card

About Tennessee Carrot Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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