There’s a Chef in My Kitchen, llc Recipe: Best Carrot Cake EVER! Makes 18 large cupcakes or 2 9-inch cakes Most carrot cake recipes are little more than a spice cake with some grated carrots mixed in. But in my book, if you’re going to make carrot cake, it should be chock-full-of carrots. This recipe is spot on for full carrot flavor with just a hint of cinnamon and a kick from the Four Roses Yellow Label Bourbon-infused raisins. Since I don’t use heat to infuse the raisins, they pick up the floral aroma and spicy honey undertones from the Four Roses. Once baked, the raisins become a delicious flavorpoint next to the carrots. While the recipe calls for a lot of carrots, a food processor with a fine shredding or grating disk will make short work of them. Otherwise, use the fine holes on a box grater; it is worth the extra effort. This cake freezes beautifully, provided you take the first step to remove some of the liquid from the carrots. This recipe does not disappoint! (Nor does the amazing cream cheese frosting recipe, which I’ve included, too!) Ingredients For the carrot cake batter 1/2 cup golden raisins 1/2 cup chopped walnuts Four Roses Yellow Label Bourbon, to cover 5 cups fine grated carrots (from about 3 pounds carrots, organic preferred for fabulous taste) 1 2/3 cups granulated sugar, divided use 2 2/3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 sticks butter, melted and cooled for 10 minutes 1 cup light brown sugar 5 eggs 1 ½ teaspoons pure vanilla extract For the cream cheese frosting 1 8-ounce package cream cheese, softened (do not substitute low-fat or fat free) 5 tablespoons butter, softened 1 1/4 cups confectioners’ sugar 1 1/4 tablespoons sour cream Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, llc. All Rights Reserved. www.TheresAChefinMyKitchen.com There’s a Chef in My Kitchen, llc Preparation Soak the raisins and walnuts. Combine the raisins and walnuts in a small non-reactive bowl. Add the Four Roses Yellow Label Bourbon to cover. Set aside to soak while you prepare the batter. Make the batter: Toss grated carrots with 1 cup granulated sugar in a colander and set it over a large bowl. Drain about 20 minutes until you have almost 1 full cup of liquid. Meanwhile, preheat the oven to 350 degrees; place the oven rack in the center. Use a flour-based non-stick spray and lightly spray muffin tins and then add paper liners, or generously spray two 9 inch cake pans. In a bowl, use a whisk to thoroughly combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another bowl combine the melted butter, remaining granulated sugar and the brown sugar. Add the eggs one at a time, whisking thoroughly before adding the next. Mix in the vanilla. Add flour mixture, stirring until almost combined, and then fold in the carrots. Divide batter evenly between the muffin cups. Using a spatula smooth the surfaces. Bake until the muffins are firm in the center and a cake-tester inserted into the center comes out perfectly clean, about 30 minutes for muffins (40 to 50 minutes for the cake pans). Transfer the pans to wire rack and cool for 10 minutes. Remove the muffins or turn out the cakes onto the rack; cool completely before frosting. Make the frosting. Beat cream cheese and butter in medium bowl with hand-held mixer on low speed until well combined, at least 2 to 3 minutes. Add confections’ sugar and sour cream; beat until well blended, 1 to 2 minutes longer. Chill about 20 minutes to firm up a bit. When muffins (or cakes) are completely cool use an offset spatula to frost muffin tops or cakes. Serve at room temperature. For best results, do not freeze with icing. Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, llc. All Rights Reserved. www.TheresAChefinMyKitchen.com