Tennessee Carrot Cake

18
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).

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


Rating:

★★★★★ 5 votes

Comments:
Serves:
10-12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 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
    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 pkg
    cream cheese, room temp, 8 oz.
  • 1 tsp
    vanilla
  • 3 1/2 - 4 c
    confectioners' sugar

How to Make Tennessee Carrot Cake

Step-by-Step

  1. Combine raisins and whiskey in a small glass bowl.
  2. Warm in microwave. Remove and set aside.
  3. Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
  4. In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
  5. In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
  6. On low speed add flour mixture -- JUST UNTIL COMBINED.
  7. Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
  8. Fold carrots and nuts until evenly distributed.
  9. Pour into prepared baking pan.
  10. Bake 40 minutes or until a toothpick comes out fairly clean.
  11. FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
  12. Beat in vanilla and reserved whiskey.
  13. Slowly beat in confectioners' sugar.
  14. May need to add additional confectioners' sugar for a spreadable consistency.
  15. 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
Main Ingredient: Flour
Regional Style: American
Collection: Easter
Other Tag: Quick & Easy



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