1tbspWoodford Reserve Bourbon(can sub vanilla extract)
3cupscarrots, peeled and grated
½cuppecans, chopped
½cuppitted dates, chopped
For the frosting:
8ozcream cheese, room temperature
8tbspbutter, room temperature and cubed by tbsp
4cupsconfectioners' sugar, sifted
1tspvanilla extract
1tspmilk or cream
For the candied bourbon pecans:
1cuppecans
2tbspWoodford Reserve Bourbon
2tbspbrown sugar
½tspcinnamon
1tspvanilla extract
Instructions
For the cake:
Preheat oven to 350°. Grease three 8-inch round pans and line with parchment paper, then grease parchment paper.
In a bowl, whisk to combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Using the paddle attachment on a stand mixer (or in a large bowl using a hand mixer), beat the vegetable oil and olive oil with both sugars until thoroughly combined.
Add the eggs, incorporating one at a time. Beat well.
Add the Woodford Reserve Bourbon. Fold in the carrots, pecans, and dates until combined. Combine the wet mixture with the flour mixture.
Bake in prepared cake pans for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Allow to cool slightly before removing from pans, and then cool completely on a wire rack.
For the frosting:
In a stand mixer with a whisk attachment, whip cream cheese and butter until light and a bit fluffy. One cup at a time, add sifted powdered sugar. Continue to whisk and add vanilla extract and cream. Set aside.
For the bourbon pecans:
Mix all ingredients together and let pecans sit in bourbon mixture for 30 minutes. Line baking sheet with parchment paper. Spread pecans on baking sheet and bake at 350° for 15-20 minutes. Remove from oven and separate pecans with a fork while hot. Allow to cool completely.
To assemble:
Ice cake with cream cheese frosting. Decorate with bourbon pecans and fresh flowers.