PECAN BOURBON CARROT CAKE RECIPE - (3.7/5)
Provided by franny-2
Number Of Ingredients 23
Steps:
- 1 Preheat oven to 350°F (180°C). Spray or oil three 9-inch (1.5-L) round cake pans. 2 Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Plump up raisins by placing in a small microwave bowl and adding bourbon. Microwave on high 1½ minutes, stirring partway through. Bourbon should just start to boil. Set aside and stir occasionally. Chop nuts and toast in the oven for about 6 minutes, stirring partway through. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Stir to blend, then make a well in the centre. 3 Combine oil, sugar, eggs and vanilla in a medium bowl. Using an electric mixer, beat on medium speed for 3 minutes. Scrape into well in flour mixture and stir with a spoon or spatula just until even in colour. Stir in carrots, followed by raisins and bourbon that hasn't been absorbed. Sprinkle with nuts and just mix in. It will be very thick. 4 Divide batter between pans, adding about 2¼ cups (550 mL) to each. Spread evenly to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 30 to 35 minutes. Remove to a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until very creamy. Add bourbon and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thin, work in a little more sugar. Can be refrigerated for about an hour before using. 6 To assemble, place a cake, top-side down, on a platter. Lay the other 2, top-side up, on waxed paper. Brush with bourbon if you like. Spoon an equal amount of frosting on each. Spread over cakes, leaving a narrow border of cake around edge of cake on platter and on 1 other cake. Spread frosting right to the edge of the third cake. Stack cakes, placing the fully covered layer on top. Garnish with whole pecan halves. It's best to refrigerate several hours or overnight before serving.
BOURBON CARROT CAKE
Steps:
- Prepare Cake: In small bowl, combine raisins and bourbon; set aside for 1 hour.
- Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.
- In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula.
- Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat. Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.
- Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.
- In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.
- Prepare frosting: In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined.
- To assemble cake, place 1 cake layer on serving plate and spread one-third of frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.
Nutrition Facts : Calories 717 calories
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
PECAN CARAMEL BOURBON CAKE
Make and share this Pecan Caramel Bourbon Cake recipe from Food.com.
Provided by Chickee
Categories Dessert
Time 2h15m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
- Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
- Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
- Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
- Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
- After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
- You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Nutrition Facts : Calories 258.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 60.3, Sodium 110.1, Carbohydrate 35, Fiber 0.4, Sugar 24.6, Protein 2.6
CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS
This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.
Provided by Laurie Byrnes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
- Sift flour, cinnamon, baking soda, and salt together in a bowl.
- Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g
BOURBON PECAN CAKE
Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!
Provided by sal
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
- Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
- In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g
FAVORITE CHOCOLATE-BOURBON PECAN TART
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.
Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE PECAN BOURBON CAKE
A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
- In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
- Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g
PECAN-BOURBON BUNDT CAKE
Make and share this Pecan-Bourbon Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
- Nut filling: Toss all the filling ingredients together in a bowl.
- Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
- In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
- Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
- Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
- Beat in the remaining flour mixture until just incorporated.
- Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
- Scrape the remaining batter over the nuts and smooth the top.
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
- Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
- Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
- Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
- Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.
Nutrition Facts : Calories 637.5, Fat 27.8, SaturatedFat 13.3, Cholesterol 121.7, Sodium 458.3, Carbohydrate 87.9, Fiber 1.7, Sugar 61.1, Protein 6.4
More about "pecan bourbon carrot cake recipe 375"
PECAN BOURBON CARROT CAKE - TASTE AND TIPPLE
From tasteandtipple.ca
Ratings 4Servings 12Cuisine AmericanCategory Dessert
- Grate carrots using a food processor. Measure out 4 cups and set aside. Plump up raisins by placing in a small microwave bowl and adding bourbon. Microwave on high 1½ minutes, stirring partway through. Bourbon should just start to boil. Set aside and stir occasionally. Chop nuts and toast in the oven for about 6 minutes, stirring partway through. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Stir to blend, then make a well in the centre.
- Combine oil, sugar, eggs and vanilla in a medium bowl. Using an electric mixer, beat on medium speed for 3 minutes. Scrape into well in flour mixture and stir with a spoon or spatula just until even in colour. Stir in carrots, followed by raisins and bourbon that hasn’t been absorbed. Sprinkle with nuts and just mix in. It will be very thick.
- Divide batter between pans, adding about 2¼ cups to each. Spread evenly to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 30 to 35 minutes. Remove to a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.
BOURBON CARROT CAKE – EVERYDAY CREOLE
From everydaycreole.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY BOURBON PECAN POUND CAKE WITH CARAMEL GLAZE
From gonnawantseconds.com
BOURBON-PECAN TART RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE BOURBON PECAN CAKE | PAULA DEEN
From pauladeen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CARROT CAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
BOURBON PECAN CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CARROT CAKE WITH PECANS, PINEAPPLE, AND A CREAM CHEESE ICING
From more.ctv.ca
PECAN-CARROT CAKE RECIPE | MYRECIPES
From myrecipes.com
PAULA DEEN CARROT CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BOURBON CARROT CAKE WITH BOURBON GLAZE RECIPE | CDKITCHEN.COM
From cdkitchen.com
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
EASY CARROT LOAF CAKE WITH PECANS - A BAKING JOURNEY
From abakingjourney.com
CHOCOLATE BOURBON PECAN PIE CUSTARD CAKE | HBH
From halfbakedharvest.com
BOURBON CAKE RECIPE: AUTHENTIC SOUTHERN STYLE - RESTLESS CHIPOTLE
From restlesschipotle.com
BOURBON PECAN PIE - THE BEST THANKSGIVING DESSERT - BROMA BAKERY
From bromabakery.com
MAPLE BOURBON CARROT CAKE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
GLAZED BOURBON PECAN POUND CAKE - SPEND WITH PENNIES
From spendwithpennies.com
BUTTER PECAN BOURBON POUND CAKE - THE PERKS OF BEING US
From theperksofbeingus.com
BEST EVER CARROT CAKE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
BITTERSWEET CHOCOLATE PECAN BOURBON CAKE RECIPE | EPICURIOUS
From epicurious.com
BEST BOURBON CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
CREAM CHEESE-BOURBON-PECAN POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
BOURBON PECAN BANANA CAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
KENTUCKY BOURBON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOURBON CARROT CAKE WITH BOURBON GLAZE - RECIPE GOLDMINE
From recipegoldmine.com
BOURBON BUTTER PECAN SHEET CAKE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
PECAN RAISIN BOURBON CAKE WITH SWEET GLAZE - THE BEST CAKE …
From thebestcakerecipes.com
SPICE CAKE WITH BOURBON-PECAN FROSTING RECIPE - FOOD & WINE
From foodandwine.com
OLD FASHIONED BUTTER PECAN CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BA’S BEST CARROT CAKE RECIPE | BON APPéTIT
From bonappetit.com
BOURBON PRALINE CAKE | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
CHOCOLATE BOURBON PECAN CAKE | THE CAKE BLOG
From thecakeblog.com
BOURBON CHOCOLATE PECAN CHEESECAKE (DARING BAKERS)
From andreasrecipes.com
BOURBON BUTTER PECAN CAKE WITH MAPLE FROSTING - THE FLAVOR BENDER
From theflavorbender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love