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Carrot Cake with Bourbon Cream Cheese Frosting

Carrot Cake with Bourbon Cream Cheese Frosting | BourbonandHoney.com
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An impressive layered Carrot Cake with Bourbon Cream Cheese Frosting, perfect for celebrating!

Ingredients

Scale
  • Carrot Cake
  • 1 1/4 cups sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt
  • 3 eggs
  • 3 tablespoons bourbon whiskey
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded carrots (3 to 4 medium)
  • 1 cup chopped walnuts, toasted, if desired
  • Bourbon Cream Cheese Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon chopped walnuts, toasted

Instructions

  1. Heat oven to 350°F. Grease and flour two 8-inch round and 3-inch deep cake pan. Line the bottom with a round of parchment paper, grease the parchment paper round as well. Set aside.
  2. In a large bowl, beat sugars, coconut oil, yogurt, eggs, bourbon and vanilla with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking powder, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in shredded carrots and walnuts. Divide batter between two prepared pans.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth and fluffy. Beat in bourbon, until smooth. Add in the powdered sugar and mix until combined. Add an additional 1 to 2 teaspoons of bourbon until desired consistency. Fill and frost cake rounds with frosting. Top with chopped walnuts, if desired. Store in refrigerator.

Nutrition

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