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Alesha Manning's Carrot Cake with Candied Bourbon pecans

Carrot Cake with Candied Bourbon Pecans

Alesha Manning
Course Dessert
Cuisine Southern
Servings 8 servings

Ingredients
  

  • 2 cups unbleached flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup vegetable oil
  • ½ cup olive oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 eggs
  • 1 tbsp Woodford Reserve Bourbon (can sub vanilla extract)
  • 3 cups carrots, peeled and grated
  • ½ cup pecans, chopped
  • ½ cup pitted dates, chopped

For the frosting:

  • 8 oz cream cheese, room temperature
  • 8 tbsp butter, room temperature and cubed by tbsp
  • 4 cups confectioners' sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp milk or cream

For the candied bourbon pecans:

  • 1 cup pecans
  • 2 tbsp Woodford Reserve Bourbon
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • 1 tsp vanilla extract

Instructions
 

For the cake:

  • Preheat oven to 350°. Grease three 8-inch round pans and line with parchment paper, then grease parchment paper.
  • In a bowl, whisk to combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Using the paddle attachment on a stand mixer (or in a large bowl using a hand mixer), beat the vegetable oil and olive oil with both sugars until thoroughly combined.
  • Add the eggs, incorporating one at a time. Beat well.
  • Add the Woodford Reserve Bourbon. Fold in the carrots, pecans, and dates until combined. Combine the wet mixture with the flour mixture.
  • Bake in prepared cake pans for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Allow to cool slightly before removing from pans, and then cool completely on a wire rack.

For the frosting:

  • In a stand mixer with a whisk attachment, whip cream cheese and butter until light and a bit fluffy. One cup at a time, add sifted powdered sugar. Continue to whisk and add vanilla extract and cream. Set aside.

For the bourbon pecans:

  • Mix all ingredients together and let pecans sit in bourbon mixture for 30 minutes. Line baking sheet with parchment paper. Spread pecans on baking sheet and bake at 350° for 15-20 minutes. Remove from oven and separate pecans with a fork while hot. Allow to cool completely.

To assemble:

  • Ice cake with cream cheese frosting. Decorate with bourbon pecans and fresh flowers.
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