Pecan Bourbon Carrot Cake Recipe 375 Food

BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
• In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

PECAN BOURBON CARROT CAKE RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F (180°C). Spray or oil three 9-inch (1.5-L) round cake pans. 2 Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Plump up raisins by placing in a small microwave bowl and adding bourbon. Microwave on high 1½ minutes, stirring partway through. Bourbon should just start to boil. Set aside and stir occasionally. Chop nuts and toast in the oven for about 6 minutes, stirring partway through. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Stir to blend, then make a well in the centre. 3 Combine oil, sugar, eggs and vanilla in a medium bowl. Using an electric mixer, beat on medium speed for 3 minutes. Scrape into well in flour mixture and stir with a spoon or spatula just until even in colour. Stir in carrots, followed by raisins and bourbon that hasn't been absorbed. Sprinkle with nuts and just mix in. It will be very thick. 4 Divide batter between pans, adding about 2¼ cups (550 mL) to each. Spread evenly to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 30 to 35 minutes. Remove to a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until very creamy. Add bourbon and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thin, work in a little more sugar. Can be refrigerated for about an hour before using. 6 To assemble, place a cake, top-side down, on a platter. Lay the other 2, top-side up, on waxed paper. Brush with bourbon if you like. Spoon an equal amount of frosting on each. Spread over cakes, leaving a narrow border of cake around edge of cake on platter and on 1 other cake. Spread frosting right to the edge of the third cake. Stack cakes, placing the fully covered layer on top. Garnish with whole pecan halves. It's best to refrigerate several hours or overnight before serving.

CARROT CAKE WITH PECAN FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

BOURBON CARROT CAKE

Steps:

• Prepare Cake: In small bowl, combine raisins and bourbon; set aside for 1 hour.
• Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.
• In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula.
• Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat. Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.
• Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.
• In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.
• Prepare frosting: In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined.
• To assemble cake, place 1 cake layer on serving plate and spread one-third of frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

PECAN CARAMEL BOURBON CAKE

Steps:

• Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
• Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
• Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
• Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
• Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
• After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
• You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.

CARROT-PECAN BUTTER CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a bundt pan.
• Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
• Combine milk and vanilla in a separate bowl.
• Beat butter on high speed until light and fluffy, about 3 minutes.
• Add sugar in 2 additions, beating 2 minutes between each addition.
• Add brown sugar; beat a further 2 minutes.
• Add 3 of the yolks; beat another 2 minutes.
• Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
• On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
• Stir in carrots and pecans.
• Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
• Fold carefully and thoroughly into cake batter.
• Pour into prepared pan.
• Bake in lower third of oven for 55 minutes to 1 hour.
• Just before serving, sprinkle with icing sugar.

CHOCOLATE BOURBON PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

PECAN-TOPPED CARROT PIE

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

HONEY PECAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
• Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
• In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
• Beat in sugar and vanilla.
• Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
• Stir in carrots and pecans by hand.
• Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
• Cool on a rack.
• Icing:.
• Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
• Remove cooled cake from pans.
• Spread Icing over sides and top of cake.
• Sprinkle with 1/2 cup of chopped pecans.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
• Sift flour, cinnamon, baking soda, and salt together in a bowl.
• Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

PECAN FIG BOURBON CAKE

Steps:

• Make cake:
• Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
• Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
• While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
• Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
• Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
• Make icing:
• Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.

CHOCOLATE PECAN BOURBON CAKE (LOW FAT!)

Steps:

• Position oven rack in the bottom third of the oven and preheat oven to 375°F
• Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
• I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
• In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
• Set aside.
• Finely chop your 3 oz of chocolate.
• In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
• Add boiling water; whisk until chocolate is melted.
• Whisk in egg yolks and bourbon.
• Set aside.
• Combine egg whites with cream of tartar in a medium-size bowl.
• Beat at medium speed until soft peaks form.
• Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
• Whisk flour and pecans into chocolate mixture.
• Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
• Scrape batter into prepared pan.
• Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
• Cool in the pan on a wire rack.
• It will sink like a souffle, and the top crust may be broken.
• Cake may be stored at room temperature for one day before serving.
• To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
• Release the spring; remove the pan sides.
• Leave cake on the bottom of the pan and transfer it to a serving dish.
• Sieve powdered sugar very lightly over the top.
• Serve & enjoy with those you love!

BOURBON PECAN POUND CAKE II

Steps:

• Butter and flour a 12-cup tube pan or Bundt pan.
• Position oven rack in the lower third of the oven; preheat to 325°.
• Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
• Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
• Combine the remaining batter ingredients, except the pecans in a bowl; mix well.
• Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
• Add another third of the liquid, beat for 2 minutes, then scrape again.
• Finally, add the remaining liquid and beat and scrape as before.
• Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
• Bake for 65-75 minutes, or until a pick comes out clean.
• Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
• Just before serving, dust the cake generously with powdered sugar.
• *Almond Rum Pound Cake-substitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
• *Hazelnut Dark Rum Pound Cake-substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.