Carrot Cake with Bourbon-Cinnamon Buttercream...or any other sweet-tooth-satisfying concoction!
All photos are mine.
The Husband is a bourbon fan, and I am not. (Give me something fruity and sweet.) But ever since 
This afternoon I made Taste of Home's easy Carrot Cake recipe, substituting bourbon for the vanilla (it was just one teaspoon, but still, "the principle of the thing" applied), and let it cool.
I then experimented with creating a bourbon-spiked buttercream that I think turned out pretty good; you get a pleasing taste of the bourbon, without the bite.
INGREDIENTS (and commentary)
- 1/2 cup butter, softened
- 2 tablespoons bourbon (I raided the good stuff when the Husband wasn't looking)
- 2 tablespoons evaporated milk (because I'm tired of drying out carrot cake in the refrigerator)
- 1/4-1/2 teaspoon cinnamon, to taste
- 4-1/2 cups powdered sugar
- Pecans (optional)
DIRECTIONS
Beat butter until light and creamy. Combine the milk and bourbon, and add to the butter mixture alternately with the powdered sugar, starting and ending with sugar and mixing well after each addition. Throw in the cinnamon at some point :) Add extra sugar at the end, if necessary, to make the frosting a good spreadable consistency. If it's too thick, add a little extra liquid.
Spread on cake and top with pecans, if desired. EAT!!
What happened when I attempted to take a photo of a bite of cake on my fork...this little shark swooped in and attacked it!
ENJOY :)))
