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Tennessee Carrot Cake




Source of Recipe


Posted by Reta Smith at Just A Pinch Recipe Club


Recipe Introduction


Not tried yet.


Recipe Link: http://www.justapinch.com/recipe/tennessee-carrot-cake-by-reta-smith-bob

List of Ingredients




1/4 tsp golden raisins
1/2 c tennessee's best (bourbon)
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 8-0z cream cheese, room temp.
1 tsp vanilla
3-1/2-4 c confectioners' sugar


Recipe



Combine raisins & bourbon in small glass bowl and warm in microwave. Remove and set aside.

Heat oven 350 degrees and spray 9 X 12 pan with pancoat & dust with flour. In medium bowl combine flour, baking soda, spices & salt. Set aside.

In large bowl combine oil, granulated sugar, brown sugar & eggs. Beat with mixer until well combined. On low speed add flour mixture -- JUST UNTIL COMBINED. Using slotted spoon, list out raisins from heated bourbon & add them to cake mixture saving liquid for frosting. Fold carrots & nuts until evenly distributed. Pour into prepared baking pan. Bake 40 minutes or until toothpic comes out fairly clean.

FOR FROSTING: In large bowl mix butter & cream cheese until smooth. Beat in vanilla & reserved Tennessee's Best. Slowly beat in confectioners sugar. May need to add additional confectioners sugar for spreadable consistancy. Spread over cooled cake. This is a rich cake so serve in small pieces. ENJOY!