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Bourbon Caramel Carrot Cake

The perfect blend of cinnamon, spice, and everything nice. This carrot cake recipe is moist and tender, and the cream cheese frosting compliments every bite you take.  

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 1/2 cups vegetable oil
  • 1/2 cup cane sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp all-spice
  • 1 tsp salt
  • 2-3 cups shredded carrots

Cream Cheese Frosting

  • 3/4 cup cream cheese (about 3/4 of a regular 8 oz block)
  • 1/4 cup butter
  • 1 1/2 tsp vanilla
  • 1 tsp lemon zest
  • 1 1/2 cups icing sugar (add more to taste)
  • a pinch of salt for taste

Bourbon Caramel Sauce

  • 1/2 cup brown sugar
  • 1/4 cup full cream
  • 3 tbsp butter
  • 1 tsp vanilla
  • 2 tsp bourbon
  • pinch of maldon salt

Instructions

  1. Preheat your oven to 350 degrees F, and grease either a bundt pan or two 9-inch cake pans. Please see note below about baking times.


  2. In a large bowl, whisk together the oil and sugars. It will look lumpy, but you want to ensure that the oil is properly mixed with the sugar. About 5 minutes. 


  3. Beat in 1 egg at a time until each egg is thoroughly blended. The mixture should have a nice sheen to it. Add the vanilla, salt and the spices. Afterwards, slowly add in the flour about 1/2 cup at a time, but do not over mix. 

  4. While there are still strands of flour, fold in the shredded carrots, and mix until just combined. Do not overmix the cake batter or it will develop a tough and dry crumb. 


  5. Transfer the batter to the prepared pan(s) and cook* until properly baked. While the carrot cake is baking, combine the ingredients for the cream cheese frosting. Let the cake cool completely before frosting. 

Bourbon Caramel Sauce

  1. Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. The mixture will begin to bubble up and thicken. Remove from heat; stir in bourbon and vanilla. Let it cool completely before drizzling it on top of the cake. 

Recipe Notes

* If you are baking the cake in a bundt pan, you will bake the cake for 35 - 60 minutes. At the 35 minute mark, check to see if your cake is cooked. From there you will continue to check every 5 minutes. Depending on your bundt pan, the cake may take longer to cook (up to an hour)

**If you are cooking the cake in the cake pans, you will cook it for 20 - 35 minutes. Check the cake at the 20-minute mark, and then from there check every 5 minutes. 

Let the cake cool in the pan(s) for 10 minutes before removing and placing it on a wire rack to cool completely before frosting.  

The cake will keep up to 4 days if properly covered (in a cake dome or with plastic wrap, or in a container).