Carrot Cake With Bourbon Cream Cheese

Whisking Wolf
by Whisking Wolf
10 servings
1 hr

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.

Carrot Cake With Bourbon Cream Cheese
Recipe details
  • 10  servings
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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Carrot Cake
  • 2 1/2 cups all-purpose flour unbleached
  • 3/4 tsp sea salt fine
  • 1 1/2 tsp baking powder fresh
  • 1 1/2 tsp baking soda fresh
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 1 1/2 cups extra virgin olive oil mild
  • 4 large eggs
  • 1 Tbsp vanilla pure
  • 2 1/2 cups finely grated carrots fresh
  • 3/4 cup walnuts toasted and ground
Bourbon Cream Cheese Frosting
  • 1 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 4 cups powdered sugar
  • 2 Tbsp bourbon
Carrot Cake
Preheat oven to 350 degrees. Grease two 8-inch round baking pans then line with parchment paper. Set aside
In a medium bowl whisk together the first seven ingredients. Set aside.
In a separate bowl, whisk brown sugar, granulated sugar and olive oil until combined. Add eggs, one at a time, and whisk until blended. Stir in vanilla.
Add the flour mixture to the sugar mixture and stir with a wooden spoon until just combined. Do not overmix.
Stir in grated carrots and ground walnuts with a wooden spoon.
Divide the batter evenly between the two prepared baking pans.
Bake for 30 to 40 minutes or until a toothpick inserted into the center of cake comes out clean.
Cool cakes in pans for 15 minutes then turn out onto wire racks to cool completely (about 1.5 hours).
Bourbon Cream Cheese Frosting
Beat softened butter and cream cheese with an electric mixer until smooth.
Add powdered sugar and bourbon and beat until creamy, scraping the sides of the bowl as needed.
Frost each layer of carrot cake with bourbon cream cheese icing and stack on a cake plate.
  • Freshly grated carrots are a must for a moist carrot cake. Given that, do not buy the dried out, pre-shredded carrots that have been sitting on the grocery store shelf forever. Instead, buy fresh carrots and grate them at home.
  • Olive oil, and lots of it, makes carrot cake impossibly moist. In this case, choose a mild, extra virgin olive oil for best results.
  • To toast walnuts, preheat oven to 350 degrees and bake in a single layer for 7 to 10 minutes, stirring occasionally. Cool and grind in a food processor before adding to cake batter.
Whisking Wolf
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  • This looks amazing! My two groups are not fond of anything pumpkin. I am the sole pumpkin lover.

    However, they do enjoy carrot cake. And it is orange. 🥕

    Love this recipe as it is very neutral without additions that some people are not fond of in their cakes.

    So this will be the cake for Halloween. Need to make three of them. Will be busy the day before. Thank you so much for sharing! Pinned!