Bourbon Frosted Carrot Cake

Ingredients:

Carrot Cake:

1/2 cup raisins, golden raisins preferred

1/2 cup crushed pineapple in juice + 1/2 cup additional juice

3 cups flour

2 1/4 cups sugar

1 tablespoon baking soda

1 tablespoon pumpkin pie spice or cinnamon

1 1/2 teaspoons sea salt

1 cup + 2 tablespoons vegetable oil

1/2 cup unsweetened applesauce

3 1/2 cups grated carrot

1/2 cup finely chopped pecans or walnuts, toasted or not, divided

1/2 cup unsweetened coconut, divided

Orange-Scented Brown Sugar-Bourbon Cream Cheese Frosting and Filling (recipe follows)

Decorations: finely chopped pecans or walnuts, toasted or not; pecan or walnut halves; unsweetened coconut

Directions:

Preheat oven to 350 degrees. Grease and flour two 9-inch pans and set aside. In a small bowl, heat raisins with the 1/2 cup pineapple juice for 1 minute in microwave or simmer over medium heat in small saucepan for a minute.

In large mixing bowl, combine flour, sugar, baking soda, pumpkin pie spice, and sea salt. Make a well in center and add oil, crushed pineapple, and applesauce. Stir to combine completely or use an electric mixer at low to medium speed. Stir in carrot, raisins with juice, nuts, and coconut.

Divide batter evenly between prepared pans. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Fill and frost and decorate as desired. We like to press unsweetened coconut into the sides and garnish the top with a circle of finely chopped nuts and a ring of nut halves.

Store in refrigerator but remove a couple hours before serving. This cake is very moist and best cut with a serrated knife.

Ingredients:

Frosting and Filling:

8 ounces Tofutti Better Than Cream Cheese, softened

8 ounces vegan butter, softened

1 cup light or dark brown sugar

1 teaspoon vanilla

2 teaspoons bourbon, if using

Zest of 1/2 to 1 medium orange, if using

Approximately 6 cups confectioner’s sugar

1/2 cup finely chopped pecans or walnuts, toasted or not

1/2 cup unsweetened coconut

Directions:

In large bowl of electric mixer, cream together at medium speed Tofutti Better Than Cream Cheese and vegan butter. Add brown sugar, vanilla extract, and optional bourbon and orange zest.

Beat at medium speed until sugar dissolves and mixture is very creamy. Then, incorporate powdered sugar, beating at medium-high speed, 1 cup at a time, until desired consistency is reached. (If mixture becomes to stiff, thin with very small amounts of non-dairy milk.)

To make filling, remove 1 cup frosting to medium bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.