Carrot Cake
This delicious carrot cake is made with aromatic fall inspired spices as well as a bit of bourbon. It is topped with my signature cream cheese buttercream frosting.
Servings: 12 cupcakes
Equipment
- Fine Grater
- Assorted Bowls
- Stand Mixer with Paddle Attatchment or Large Bowl and Spoon
- Cupcake Pan
- Spatula
- Cupcake Liners (optional)
- Piping Bag and Tips (optional)
Ingredients
Cake
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Cinnamon
- 4 large Eggs
- 1¼ cup Canola Oil
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 3 cups Carrots peeled and grated
- 1 tsp Bourbon I used Elijah Craig - optional
- ¼ tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Allspice
- 1 pinch Cayenne
Cream Cheese Buttercream Frosting
- ½-1 cup Powdered Sugar to taste
- ½ cup Butter
- ½ cup Cream Cheese
- 1 tsp Vanilla Extract Increase or decrease to taste
- 1 tsp Bourbon optional
Instructions
Prep
- Peel and grate carrots.
- Add oil and sugar to mixer on low speed.
- Add eggs and remaining liquid ingredients.
- Add grated carrots to mixer.
- Add dry ingredients to mixer.
Bake
- Bake in the oven for 35 minutes at 350 degrees F.
- Remove cakes when toothpick comes out clean.
- Flip cakes out of pan and allow to rest on cooling rack until completely cool.
Frost
- Mix Butter and cream cheese together with hand mixer or bowl and spoon.
- Slowly Add powdered sugar stopping when desired sweetness is reached.
- Add vanilla extract and bourbon.
- Fill the piping bags with frosting.
- Frost the cupcakes as desired.