4 Layer Carrot Cake with Buttercream Frosting | Culture Kitchen

Instructions

• 4 eggs
• 3 cups grated carrots
• 1 cup golden raisins
• ½ cup Bourbon
• 2 tsp. Freshly grated ginger

1. In a small bowl, add raising and Bourbon to plump them up. Let soak for 5-7 minutes. Remove and drain. Add each of these ingredients except for the Bourbon, to the bowl of dry ingredients and mix to combine well. Before fully incorporated, when there is still flour showing, add 3/4 cup finely chopped crystallized ginger and raisins and finish mixing.
2. Add to butter, dusted and parchment lined pans - 2 8 or 9 inch round or 1 13x9 rectangle pan. Bake 350 30-35 min or so. Tester (when toothpick or knife is inserted)  should have crumbs. Completely clean tester means overcooked cake!

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-4 tablespoons heavy cream or milk

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-4 tablespoons heavy cream or milk

1. In a large mixing bowl, beat the softened butter on medium speed until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed for 3-4 minutes until light and fluffy. If the frosting is too thick, add more cream or milk, 1 tablespoon at a time, until desired consistency is reached.
4. Use the frosting immediately to frost cakes, cupcakes, or cookies, or store it in an airtight container in the refrigerator for up to one week. If refrigerated, let it come to room temperature and re-whip before using. Enjoy!