Last weekend, I thought it would be fun to make carrot cake in the morning. So I went to the store and didn’t buy carrots. Nice going, Kat.
After I returned to my senses and the store, I updated a cake from my mom’s recipe files. So what’s my new spin on a classic? Less sugar (half brown, half granulated, please), a mix of oil and butter, toasted walnuts, coconut, some nutmeg, bourbon-soaked golden raisins (HOO-AHHH!) and a drizzle of bourbon over the cake once it’s out of the oven. To top it off, I whipped up my very own bourbon salted caramel frosting. Sound good to you, amici? Let’s make cake!
CARROT PINEAPPLE CAKE
½ cup golden raisins
¼ cup Maker’s Mark
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup light brown sugar
¼ cup granulated sugar
1/3 cup corn oil
1/3 cup melted butter
2 eggs
1 ¼ cups finely shredded raw carrot (about ½ a a pound bag or four carrots)
½ cup crushed pineapple with juice
¼ cup Baker’s coconut
½ cup chopped walnuts, toasted (or try it with pecans, even nicer!)
1 teaspoon vanilla
Soak raisins in Maker’s for at least a couple of hours. Once they’re plumped, reserve the bourbon. Of course, we’ll use it later!
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a stand mixer or with an electric mixer, beat eggs, sugars, oil, melted butter and vanilla for 2 minutes at medium speed. Reduce speed to low and mix in dry ingredients in three parts. Add, carrots, pineapple, coconut, raisins and toasted walnuts (or pecans). Mix till all ingredients are moistened. Pour batter into greased 9″ square pan.
Bake at 350 degrees about 35 minutes.
Drizzle some—or all—the bourbon used to soak raisins over hot cake. Not sure you want to use it all? CLINQUE! Cheers to you and your carrot cake! CENT’ANN’!
February 14, 2014 at 8:42 am
I just saw this; perfect!!
February 16, 2014 at 11:07 am
Thank you! I ate far more than my share of it. MOO!
November 26, 2016 at 7:16 am
This is the best I’ve ever baked, — Misha loved it, and it was his birthday cake. I’m usually fortunate if I can encourage him to blow out a candle on a muffin!
November 26, 2016 at 4:39 pm
I am so thrilled you both felt that way. Happy, happy birthday, Misha! And thank you for coming back to share how it worked out, Maryellen. XO
February 17, 2014 at 1:56 pm
Can I just have the bowl of frosting please. He he. My mother-in-law makes the best carrot cake, but I’d have to say this is right up there. I sitting down ogling food this morning until I can’t take it anymore, or I gain 5 pounds. Hope this cake warmed you up a bit, can’t believe all the winter weather you’ve had.
-Gina-
February 17, 2014 at 4:31 pm
Thank you–yeah, there is always extra frosting to snack on. Sometimes that’s its own sweet treat for me! This has been a winter to end all winters for sure!