Bourbon Carrot Cake

Bourbon Carrot Cake:

1. In a small pot over medium-low heat, combine bourbon and raisins. Allow bourbon to come to a low simmer for 5 minutes, then cover and allow raisins to soak for at least 30 minutes.
2. While raisins are rehydrating and cooling, grate carrots, chop almonds, and zest orange. Set aside ¹/₃ of orange zest for frosting.
3. After raisins have cooled and prep is done, heat oven to 400°F. Grease and line the bottom of two 8" round cake pans with circles of parchment paper; set aside.
4. In a large bowl, sift together flour, baking powder, cinnamon, and salt.
5. Add brown sugar, grated carrots, chopped almonds, and two-thirds of orange zest. Mix using a silicone spatula.
6. Add oil, eggs, rehydrated raisins, and any remaining bourbon. Mix just until combined, making sure to hunt down any hidden pockets of flour.
7. Spread batter into prepared pans, smoothing the surface with an offset spatula or the back of a spoon.
   NOTE: It should be roughly 620g of batter per pan.
8. Bake for 23–28 minutes. Cake layers are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
9. Allow cake layers to cool for 15 minutes before removing from pan and transferring to a wire rack. Let layers cool completely.

Bourbon Cream Cheese Frosting:

1. Once the cake layers are totally cool, make the frosting. In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese and butter until smooth.
2. Sift confectioners’ sugar into dairy mixture, then add remaining orange zest and salt. Mix until combined, scraping down bowl as necessary.
3. With mixer on low, slowly pour in bourbon, beating until fully combined. ^[4]

Assembly & Decoration:

1. Now let’s build the cake! Level your cake layers, if necessary.
2. Put a small blob of frosting in the middle of your cake board to help keep the cake in place. Then lay down one cake layer.
3. Spread half of frosting (about 235g) across top of cake layer, then carefully place second cake layer on top. Spread remaining frosting on top.
4. Place cake in fridge to chill for 15–30 minutes.
5. Decorate with chopped or whole maple bourbon almonds, shaved carrot strips, candied carrot peel rosettes, springy sprinkles, piped carrots, or whatever else you like!