Have you ever been struck by an absolutely GENIUS idea then discovered that you weren’t the first [or even the tenth] person to think of it? That kind of happened to me with this cake. Carrot cake is one of my favorite kinds of cake (the others are cheesecake and tres leches) and I wanted to do boozy version. “What better way than to soak the raisins in bourbon?” I thought. “I’ve never heard of this before. I’m so smart!” I thought. The lie-detector test determined that was a lie. Well, I am smart but someone out there has definitely heard of this method before. 🙂 A quick chat with my good girlfriend, Google, yielded several bourbon carrot cake recipes. I was slightly disheartened until I clicked and read through the recipes. None of them were quite what I had envisioned so I felt relieved and came to the conclusion that I’m neither a subliminal plagiarist nor a basic!
I like my carrot cake all the way–deluxe, if you will. It should toe the line between a spice cake and a fruit cake. Cream cheese frosting is always a given but walnuts, pineapple, shaved carrots, and raisins aren’t as common for some reason, especially among the bourbon-infused crowd. One thing I don’t like to find in my carrot cake is coconut. I don’t get it. I feel like the other mix-ins stop talking when coconut joins the batter and text each other “Who TF invited coconut?!” It’s just not right, y’all. I don’t find many carrot cakes out there with everything I want in them, which was another source of motivation to create, in my opinion, the very best version. Of course, this cake can be made friendly for those who don’t consume alcohol and it will still be epic! If you do opt to use the bourbon-infused raisins, (which are so much fun, btw) you’ll need to soak them ahead of time. One day is totally enough time so don’t worry! If you read about my birthday cake, then you know I prefer making naked cakes because they’re…easier. No need to worry about getting the frosting ratio perfect throughout or fussing with a crumb coat. I’m not against traditionally-frosted cakes at all. It just comes down to time and effort. If I’m making a cake for myself, it’s gonna be naked but even if I’m serving it to others, I’ve never gotten any complaints about it not being perfectly frosted! This cake is an anytime favorite but will definitely grace our holiday table. On a side note, my birthday cake is a brown butter vanilla salted caramel buttercream dream! Whether or not this carrot cake is your speed, I definitely encourage you to check it out.
What do you like (or hate) to have in your carrot cake? Let me know below. Thanks for reading!
Select Photography by: Joshua Farris
Makeup by: Bella by Ashley Monique