Tennessee Carrot Cake
By
Reta Smith
@bob
12
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
Ingredients
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1/4 tspgolden raisins
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1/2 cJack Daniel's whiskey
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2 call-purpose flour
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2 tspbaking soda
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2 tspground cinnamon
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1 tspsalt
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1 tspnutmeg
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1/2 tspground allspice
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1/2 tspground cloves
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1/2 ccanola oil
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1 cgranulated sugar
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1/4 cdark brown sugar
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4 largeeggs
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8 mediumcarrots, peeled & shredded (4 1/2 c)
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1 1/4 cchopped pecans
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FROSTING:
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1/2 cbutter, softened
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1 pkgcream cheese, room temp, 8 oz.
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1 tspvanilla
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3 1/2 - 4 cconfectioners' sugar