Carrot Cake With Bourbon Cream Cheese

Embrace root vegetables as dessert with this fluffy spice cake filled with fresh carrots and toasted walnuts. Super flavorful and slathered with icing, Carrot Cake with Bourbon Cream Cheese is the most scrumptious cake you’ve ever tasted.

Once upon a time, under the light of a full moon and the influence of bourbon, I decided it’d be a brilliant idea to grill at night. Only the Weber wouldn’t spark, even despite poking the igniter switch half a dozen times.

Plan B was to flick a Bic in the match-light hole. That was a no brainer, but my brain just didn’t happen to be sober enough to open the stainless steel lid first. Thanks to Jim Beam I was in no shape to operate heavy machinery or, I soon learned, a gas grill because one spark of the lighter led to a massive burst of flames that nearly scorched off my eyebrows.

Bourbon didn’t mix well with my midnight barbecue, but it does mix well with nearly everything else. Just this month alone I’ve poured bourbon into peach shortcakes, cherry galettes, milkshakes, Glade Plugins and a humidifier. And last but not least, I’m splashing bourbon into cream cheese frosting to slather on the most divine dessert of all: carrot cake.

I’ll admit, there are a million carrot cake recipes that are far from divine: the sickeningly sweet ones with canned pineapple, the ones drier than urn contents and the worst offenders by far: recipes with raisins. I solemnly swear that you won’t find any of those evils in this carrot cake recipe. It is super fluffy and moist, perfectly sweetened and lightly spiced, not to mention filled with freshly grated carrots and crowned with bourbon-infused cream cheese frosting.

Who wouldn’t love a cake like that?

Carrot Cake with Bourbon Cream Cheese is perfect for special occasions, everyday sweet cravings and people who enjoy orange food. Whether you choose to make it for any of those reasons or for no particular reason at all, your taste buds will be glad you did.