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Sun slices the pines, woodpeckers hop tree to tree, and flowers decorate.

Spring has sprung; it’s officially time for carrot cake.

We’ve made many: multi-layer, sheet pan, classic, pineapple, even rabbit shaped. This isn’t those.

Today’s carrot cake has spunk, and definitely spark but is classic at heart.

This Carrot Cake is ~

Stick to your fork on the inside

while creamy delicate on the out.

Why Spring For Bourbon Orange Spiced Carrot Cake?

• Plump raisins soaked in bourbon, of course ; )
• Coconut oil & applesauce make this cake soft.
• Ample spice!
• Orange zest, have you had in carrot cake? It’s a must.
• Brown sugar bourbon cream cheese frosting. Yes, yes, yesss.

Round Ingredients:

flour (s), sugar (s), baking powder and soda, salt, spices, unsweetened coconut, raisins, bourbon, coconut oil, unsweetened apple sauce, orange zest, carrots, walnuts, eggs

Or Substitute For These:

Vegetable oil can be used for coconut and apple sauce.

Not a fan of raisins, coconut, or walnuts? Trade one add-in for another.

Bourbon is of course optional. I found a great thread of alternatives on The Kitcn. Many will go well with carrot cake. I hope they help.

I made a birthday carrot cake for Coco who turned TWO. Leaving out the bourbon of course, I substituted two teaspoon vanilla in the cake. Omitting bourbon in the frosting but leaving all else and adding one teaspoon vanilla and about 1/4 fresh grated nutmeg—Coco’s cake rivaled Bourbon Orange Spice in a side by side taste test.

Wet. Dry. I like to combine the add-ins together, but the additional small bowl is optional.

1. By hand or electric mixer, combine the wet.
2. Whisk together, then add the dry.
3. Hand stir the add-ins.

4. Pour batter into the pan and smooth.

5. Ovens vary, so a baking range of 35 to 45 minutes. Start checking on the low. Done is when the center is firm to the touch and a toothpick has few to no crumbs. Slight underdone cake is better than overdone ;D

6. Once completely cooled, it’s time to frost!

Carrot Cake Without Frosting, lost.

Frosting isn’t my favorite, especially when made with powdered sugar. For that reason the ingredient list is a bit longer, but I was out for a frosting that complement exceptionally, had perfect texture, and tasted creamy with that quintessential crunch.

Bourbon Brown Sugar Frosting

Once ready to frost. Start with room temperature cream cheese and butter.

If forgotten or not possible, that’s okay. That’s me most times (including this). I took the package of cream cheese out, opened the box (leaving in silver wrapper) and because only four ounces is needed, warmed four only between my hands until cutting from the remainder of the package, then left on the counter while prepping the butter. Microwaves vary wildly, so be careful! Place the unwrapped butter in a small bowl and heat in 5 to 10 second bursts. Finished is when a knife or spoon barely presses into the side of the cube. Better less than over!

• Beat cream cheese and butter until creamy and smooth.
• Add brown sugar, bourbon and salt, mix.
• On low-medium, add the powdered sugar in three increments.
• Add orange juice and vanilla.

If perfect consistency, spread over the cake, letting fall and droop over the sides. Sprinkle with reserved chopped walnuts.

HOW TO MAKE A CLEAN SLICE

Fill a glass with hot water.

Set a medium paper or dishtowel to the side.

Dip a long bread knife into the water for a few seconds.

Careful to wipe, then cut with a gentle sawing motion.

Bunny.

Ears.

One.

…

Two.

Come to momma.