Real Recipes From Real Home Cooks ®

tennessee carrot cake

(5 ratings)
Blue Ribbon Recipe by
Reta Smith
Liberty, MO

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).

Blue Ribbon Recipe

This is not a subtle carrot cake. The recipe is bursting with a wonderful blend of spices and whiskey-soaked raisins. Add that with the rustic sweetness of the shredded carrots and you have a lot of flavor in this carrot cake. The tipsy cream cheese frosting spread on top makes this cake a knockout. Full of sweet, bold flavors you're not going to be able to resist a slice of this easy to make dessert.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 10 -12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For tennessee carrot cake

  • 1/4 tsp
    golden raisins
  • 1/2 c
    Jack Daniel's whiskey
  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
  • 1 tsp
  • 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 lg
  • 8 md
    carrots, peeled & shredded (4 1/2 c)
  • 1 1/4 c
    chopped pecans
  • 1/2 c
    butter, softened
  • 1 pkg
    cream cheese, room temp, 8 oz.
  • 1 tsp
  • 3 1/2 - 4 c
    confectioners' sugar

How To Make tennessee carrot cake

  • Raisins soaking in whiskey.
    Combine raisins and whiskey in a small glass bowl.
  • Warming raisins in the microwave.
    Warm in microwave. Remove and set aside.
  • Preparing the baking dish.
    Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
  • Flour, baking soda, spices, and salt in a bowl.
    In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
  • Oil, granulated sugar, brown sugar, and eggs in a bowl.
    In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
  • Slowly adding dry ingredients to wet ingredients.
    On low speed add flour mixture -- JUST UNTIL COMBINED.
  • Adding raisins to the batter.
    Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
  • Folding carrots and nuts into the batter.
    Fold carrots and nuts until evenly distributed.
  • Batter poured into the baking dish.
    Pour into prepared baking pan.
  • Baked carrot cake on a cooling rack.
    Bake 40 minutes or until a toothpick comes out fairly clean.
  • Butter and cream cheese in a mixing bowl.
    FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
  • Vanilla and reserved whiskey added to the bowl.
    Beat in vanilla and reserved whiskey.
  • Beating in confectioners' sugar.
    Slowly beat in confectioners' sugar.
  • Adding more confectioners' sugar to the bowl.
    May need to add additional confectioners' sugar for a spreadable consistency.
  • Spreading the frosting over the cake.
    Spread over cooled cake. This is a rich cake so serve in small pieces. Enjoy!