Name: Bourbon Carrot Cake
Yield: 32
Ingredients: Cake:; 2 cups flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 3 large eggs; 2 cups sugar; 3/4 cups canola oil; 3/4 cups buttermilk; 2 teaspons vanilla; 2 cups grated carrots; 1 8oz can crushed pineapple, drained; 3 1/2 oz flaked coconut; 1 cup chopped pecans or walnuts; Buttermilk glaze:; 1 cup sugar; 1 1/2 teaspoons baking soda; 1/2 cup buttermilk; 1/2 cup butter; 1 tablespoon light corn syrup; 1 teaspoon vanilla; Cream cheese frosting:; 3/4 cup butter, softened; 1 8oz pkg cream cheese, softened; 1 3oz pkg cream cheese, softened; 3 cups sifted powdered sugar; 1 1/2 teaspoons vanilla

System:

For the cake:
1 cup golden raisins
½ cup bourbon
3 tablespoons apple cider molasses (elective)
2 cups all-reason flour
2 teaspoons baking soda
2 teaspoons floor cinnamon
1 teaspoon salt
1 teaspoon floor nutmeg
½ teaspoon floor allspice
½ teaspoon floor cloves
2 sticks unsalted butter
1⅓ cup granulated sugar
½ cup mild brown sugar, firmly packed
4 neat eggs
8 medium carrots, peeled and coarsely shredded
1½ cups walnuts, floor
For the frosting:
1 cup butter, softened
2-8 oz. programs cream cheese
6 cups confectioners’ sugar
1 teaspoon vanilla extract

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