Over low heat, warm 3 tablespoons bourbon and 1/2 cup raisins, remove when liquid's absorbed.
On a piece of aluminum foil spread generous 1/2 cup walnuts, place directly on the toaster oven rack. Set to medium toast. Walnut's are fairly quick to brown, so keep a watchful eye. Once the walnuts begin to toast (about 5 minutes in my toaster) remove from the oven. If left on the foil, the walnuts will continue to cook, so transfer to a plate or bowl to cool. Chop, measure, and reserve remaining for garnish.
Line a 8-inch cake pan with parchment and set aside.
In a medium bowl, whisk flour(s), baking powder, baking soda and spices together.
In a large bowl, whisk eggs, coconut oil, apple sauce, brown and cane sugar and orange zest. Stir in carrots, bourbon-soaked raisins, unsweetened coconut, and walnuts. Add flour mixture in two increments, folding until just combined.
Pour batter into the cake pan; spread and even with a spatula. Bake for 35-40 minutes, rotating halfway through.
Done is when the cake center's firm to the touch and a center toothpick comes out with few to no crumbs. Remove cake; allow to cool in pan on a wire rack for 5 minutes. Carefully remove the cake (leaving the parchment in place) from the pan and let cool completely on a wire rack.
Bourbon Brown Sugar Cream Cheese Frosting
In medium bowl fit with metal beaters or a paddle attachment. Beat cream cheese and butter on medium-low speed for about 3 minutes, until smooth...creamy. Add brown sugar, bourbon and salt. Mix on high for a minute. Bring the mixer back to medium-low; add the powdered sugar in three increments, beating for a couple minutes after each addition.
Add orange juice and vanilla until incorporated. Scrape the sides of the bowl. Is the frosting smooth and spreadable? If to thick, add a teaspoon orange juice or if preferred, milk. If too thin, slowly add more powdered sugar.
Unfrosted cake can be made ahead, cooled, wrapped tightly and kept in the refrigerator for up to five days. If freezing, place wrapped layers in an airtight container and store for up to two months. Bring to room temperature and frost.
A frosted cake will keep in the refrigerator for about three days and if cut, it's best to cover exposed sides with foil or plastic. Once removed, bring to room temperature or cold cake is hard and not worth eating ; ) Especially if using coconut oil.
If using organic powdered sugar, sift, then add to the butter mixture.
With the cold temperature in Tahoe, we feel safe leaving the cake out and eating at room temperature.
We quickly made a second, cut into sixteen snack sized pieces and shared with neighbors and my dad. Perfect for hitting the sweet "need you now" spot.
This cake can also be doubled and added to a 9X13 pan.
I made a birthday carrot cake for our little friend Coco who turned TWO. Leaving out the bourbon of course, I substituted two teaspoon vanilla in the cake, one teaspoon vanilla in the frosting and about 1/4 fresh grated nutmeg. Coco's cake ended up rivaling the other in a side by side taste test.