kentucky bourbon carrot cake recipe

This classic dessert is enjoyed by many, but when you add a Kentucky bourbon, this time honoured dessert takes on a new life. Kentucky bourbon carrot cake is all the goodness of a classic carrot cake made even more moist with the bite of Kentucky bourbon. It’s a dessert you can bake for any occasion from Thanksgiving to a Sunday in mid-August. In this article, we’ll take you through the recipe step-by-step including tips and tricks to ensure you make the perfect cake every time.

Why Kentucky Bourbon?

And for Kentucky bourbon, surely that’s a given. Let’s not forget it’s Kentucky that has long been putting out some of the best bourbon in the world. The water gets filtered through limestone, and the seasons and landscape lend themselves to growing corn. Desserts aren’t the only place to use bourbon – nice with barbecued meat of all kinds, and many interesting things live somewhere along the bourbon-chocolate spectrum – but it adds complexity of flavour: caramel, vanilla, maybe some oak, depending on the proof. Nashville-by-way-of-Arizona baker Jennifer Matthews has made a layer cake with bourbon buttercream, and the thought of yonks-worth of calories in a simultaneous wash of booze and spice puts for some overeating. Plus, the carrot’s sweetness and the cakes’ subtle spiciness are a good match for the bourbon. These kinds of foods seem consoling, in a ‘keeping the wolf from the door’ way. Nobody stops out on a frozen lake because they’re desperate for another cupcake.

Ingredients You’ll Need

For this Kentucky bourbon carrot cake you’ll need a few basic ingredients most kitchens are already stocked with, along with some special additions to make it sing. Here’s what you’ll need:

For the Cake:

2 cups all-purpose flour: The foundation of your cake, providing structure.

2 teaspoons baking powder: Helps the cake rise and become fluffy.

1 ½ teaspoons baking soda: Works with the baking powder to create a light texture.

1 teaspoon ground cinnamon: warming and spicy, adds depth and plays off the carrots’ sweetness.

½ teaspoon ground nutmeg: A touch of nutmeg enhances the overall flavor profile.

½ teaspoon salt: Balances the sweetness and enhances the flavors.

1 cup granulated sugar: Sweetens the cake.

1 cup packed brown sugar: Adds moisture and a rich, molasses-like flavor.

1 cup vegetable oil: Keeps the cake moist and tender.

4 large eggs: Bind the ingredients together and add richness.

2 teaspoons vanilla extract: Adds a sweet, aromatic flavor.

½ cup Kentucky bourbon: The star ingredient, adding a unique depth of flavor.

3 cups grated carrots: The key ingredient for a classic carrot cake.

1 cup crushed pineapple, drained: Adds moisture and a subtle tangy flavor.

1 cup chopped pecans or walnuts: Adds texture and a nutty flavor.

For the Cream Cheese Frosting:

8 ounces cream cheese, softened: The base for a rich, creamy frosting.

½ cup unsalted butter, softened: Adds a smooth, buttery texture.

4 cups powdered sugar: Sweetens the frosting and creates a smooth consistency.

1 teaspoon vanilla extract: Adds flavor to the frosting.

2 tablespoons Kentucky bourbon: Infuses the frosting with a hint of bourbon flavor.

Step-by-Step Recipe Instructions

Step 1: Preheat Your Oven and Prepare the Pans

Begin by heating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with either a bit of oil or butter and parchment paper to make removal later easier.

Step 2: Mix the Dry Ingredients

In a bowl, whisk the flour, the baking powder, baking soda, cinnamon, nutmeg, and salt. This step necessitates mixing your dry leaveners (baking powder, baking soda) and your dry spices (cinnamon, nutmeg, salt) into the flour so that these ingredients are evenly distributed throughout the flour, contributing evenly to the rise in your batter and thereby allowing it to rise airily, as well as being evenly flavored.

Step 3: Prepare the Wet Ingredients

Meanwhile, combine the granulated sugar, brown sugar and vegetable oil in a large mixing bowl, and beat well until the sugars have fully dissolved into the oil. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the Kentucky bourbon. The bourbon, which will imbue the batter with a unique spicyishes this cake from any carrot cake you’ve ever tasted.

Step 4: Combine the Wet and Dry Ingredients

Stir in the dry ingredients very gently, mixing just until barely incorporated. The batter is very thick, and overmixing will result in a dense cake.

Step 5: Add the Carrots, Pineapple, and Nuts

Fold in the grated carrots, drained crushed (or canned) pineapple and chopped nuts. Once again, you might have questions. Don’t. This carrot cake is all about mix-ins, additions and variety. The carrots add texture, the pineapple adds flavour and moisture, and the nuts add… well, the nuts. Sometimes they literally add nuts.

Step 6: Bake the Cakes

Divide it evenly between the prepared cake pans. Spread the tops smooth with the spatula and tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. The golden-brown cakes should be slightly firm to the touch.

Step 7: Cool the Cakes

Cool the cakes about 10 minutes in the pans, then transfer to a wire rack to cool thoroughly before frosting (or else the frosting will melt).

Step 8: Prepare the Cream Cheese Frosting

Alongside that, while the cakes are cooling, make the cream cheese frosting: Beat the softened cream cheese and butter until well blended with no lumps. Slowly add the powdered sugar, one cup at a time, and beat after each addition. Stir in the vanilla, and Kentucky bourbon. The bourbon in the frosting marries well with the bourbon in the cake, making for a harmonious dessert.

Step 9: Frost the Cake

When the cakes are cooled, place one on a serving plate, top it with ½ cup of the frosting, then top with the second cake layer. Frost the top and sides of the cake, sprinkle some chopped nuts or cinnamon on top, and enjoy!

Step 10: Serve and Enjoy

Your Kentucky bourbon carrot cake is ready to serve! Keep the cake at room temperature and allow the flavours to meld. Cream cheese frosting marries moist, bourbon-laced cake.

Tips for Success

Choosing the Right Bourbon

For the bourbon in this recipe, go for a nice Kentucky bourbon. It’s a prominent flavour, so choose a bottle you enjoy drinking. You could use Maker’s Mark, Woodford Reserve or Buffalo Trace.

Grating the Carrots

For the best bread-like texture, finely grate the carrots yourself, using a fine grater. Pre-shredded carrots are too dry and coarse – which will in turn end up making your cake too dry and crumbly.

Draining the Pineapple

Drain the crushed pineapple very well; the batter will be too wet and heavy if it contains too much liquid.

Storing the Cake

The cake can be refrigerated in an airtight container for up to five days; bring to room temperature before serving for the best flavour and texture.

Variations and Customizations

Adding Spices

If you like your cake on the spicy side, add more spices to the batter, such as additional ground ginger or allspice. You’ll really boost the warmth and complexity of the flavour, but if that doesn’t appeal, skip that step.

Bourbon Soaked Raisins

Tossing in a handful of bourbon-soaked raisins, a step I didn’t do the first time, adds a whole other dimension of flavour: Soak raisins in the bourbon for a couple of hours, so that the raisins pick up some of that font bourbon, and then mix them into the batter.

Glazed Pecans

To finish, scatter the cake with glazed pecans – combine pecans with melted butter, sugar and a drizzle of bourbon, and bake until caramelised.

With this recipe for Kentucky bourbon carrot cake, you can convert your favourite comfort cake with the classic flavours of carrot cake infused with bourbon, creating a deeply rich carrot cake with American roots. So if you love to bake traditional carrot cake or if you’re seeking a new go-to cake for company, look no further than this easy carrot cake recipe that is now made even better with bourbon. Try your hand at this southern-style treat, and elevate your baking with a bright and flavourful cake made with whisky. Recipe and photos by Narelle (Nella) Walker for Kitchn, reprinted with permission. Featured image by Oliver Stock / Getty Images.