Maple Bourbon Carrot Cake

Maple Bourbon Carrot Cake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 0   Average: 0/5]

Tags: 

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
  1. Move oven rack to middle position. Preheat oven to 350 degrees.
  2. Butter 13x9 inch baking pan. Set aside.
  3. 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.
  4. In separate large-size bowl combine flour, baking powder, kosher salt, cinnamon, allspice, and baking soda.
  5. Place pecans into food processor and pulse until consistency is fine. Add to flour mixture and mix well.
  6. Add egg mixture to flour mixture and stir until evenly combined. Add grated carrots. Transfer to prepared pan.
  7. Place in oven 30 minutes until top springs back when touched.
  8. Remove from oven and transfer to cooling rack to cool thoroughly.
  9. 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.
  10. Frost cake and serve.
  11. Serves 12
  12. Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
  13. "Work With What You Got!"
  14. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Roasted Asparagus With Balsamic Brown Butter Sauce

Roasted Asparagus With Balsamic Brown Butter Sauce

Molasses Cookies

V’s Molasses Cookies

Brandy Pudding Cake

Brandy Pudding Cake