TENNESSEE CARROT CAKE

Tennessee Carrot Cake image

Provided by Reta Smith

Categories Cakes

Time 55m

Number Of Ingredients 20

1/4 tsp golden raisins
1/2 c Jack Daniel's whiskey
2 c all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 c canola oil
1 c granulated sugar
1/4 c dark brown sugar
4 large eggs
8 medium carrots, peeled & shredded (4 1/2 c)
1 1/4 c chopped pecans
FROSTING:
1/2 c butter, softened
1 pkg cream cheese, room temp, 8 oz.
1 tsp vanilla
3 1/2 - 4 c confectioners' sugar

Steps:

1. Combine raisins and whiskey in a small glass bowl.
2. Warm in microwave. Remove and set aside.
3. Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
4. In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
5. In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
6. On low speed add flour mixture -- JUST UNTIL COMBINED.
7. Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
8. Fold carrots and nuts until evenly distributed.
9. Pour into prepared baking pan.
10. Bake 40 minutes or until a toothpick comes out fairly clean.
11. FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
12. Beat in vanilla and reserved whiskey.
13. Slowly beat in confectioners' sugar.
14. May need to add additional confectioners' sugar for a spreadable consistency.
15. Spread over cooled cake. This is a rich cake so serve in small pieces. Enjoy!