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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Baked Goods, Cakes, Easter
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This delicious carrot cake travels beautifully in the pan, which always seems to return home empty.
- Cake
- 4 Large Eggs (Room Temperature)
- 1 Cup Olive Oil
- 1/4 Cup Maple Syrup
- 1/4 Cup Bourbon
- 1/2 Cup Brown Sugar
- 1/2 Cup Sour Cream
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Grated Orange Zest
- 1 Teaspoon Vanilla Extract
- 2 Cups Unbleached Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Allspice
- 1/4 Teaspoon Baking Soda
- 1 2/3 Cups Pecan Halves
- 2 Cups Grated Carrots
- Frosting
- 16 Ounces Cream Cheese
- 1/4 Cup Butter (Softened)
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- Move oven rack to middle position. Preheat oven to 350 degrees.
- Butter 13x9 inch baking pan. Set aside.
- In large-size bowl combine eggs, olive oil, maple syrup, bourbon, brown sugar, sour cream lemon juice, orange zest, and vanilla. Beat until well combined.
- In separate large-size bowl combine flour, baking powder, kosher salt, cinnamon, allspice, and baking soda.
- Place pecans into food processor and pulse until consistency is fine. Add to flour mixture and mix well.
- Add egg mixture to flour mixture and stir until evenly combined. Add grated carrots. Transfer to prepared pan.
- Place in oven 30 minutes until top springs back when touched.
- Remove from oven and transfer to cooling rack to cool thoroughly.
- Frosting: In large-size bowl combine cream cheese and butter. Beat to blend well. Add powdered sugar a bit at a time, beating after each addition. Add vanilla and beat to blend.
- Frost cake and serve.
- Serves 12
- Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
