Black Rifle Coffee Maple Bourbon Pecan Pumpkin Spice Carrot Cake

Black Rifle Coffee Maple Bourbon Pecan Pumpkin Spice Carrot Cake

Look, I really don't care if Pumpkin is in season or not, Peacekeeper Pumpkin Spice is similar to the same shit that is in a carrot cake or a banana bread. Use it for more than pumpkin stuff and I guarantee you'll be happy.

There are levels to Carrot Cake. There is the stuff you get at the store that is just okay. There is the stuff you get at a bakery that is good. There is your grandmother’s 50 year old recipe that is probably very good. Then there is this recipe that makes you rethink everything you thought you knew. 

The cake itself is Moist but holds together well. All the ingredients taste fresh and balanced. It is not too sweet because it gets topped with FLAVOR. The Frosting is Sweet, Creamy and Aromatic from the Black Rifle Coffee. The nuts are the biggest game changer of all. They are the sweet, salty, crunchy perfect topping that has been missing all these years. 


Cake (Wet)

-1 Cup of Melted Coconut Oil

-1 Cup of unsweetened Applesauce

-4 Large eggs

-1 Teaspoon of Vanilla Extract

-2 Cups of Grated Carrots (about 4 Big Boys)

Cake (Dry)

-1 and ½ Cups of Brown Sugar

-½ Cup of Granulated Sugar

-2 and ½ Cups of All Purpose Flour

-2 Teaspoons of Baking Powder

-1 Teaspoon of Baking Soda

-1 Teaspoon of Salt

-3 Teaspoons of Peace Keeper Pumpkin Spice


-1 block of Cream Cheese (Softened, not melted)

-1 Stick of Unsalted Butter (Softened, not melted)

-3 cups of sugar or confectioners sugar

-½ Cup of Black Rifle Coffee (Room Temp) 

-1 Teaspoon of Vanilla Extract

-1 Teaspoon of Salt


-2 Tablespoons of unsalted Butter

-2 Cups of Chopped Pecans

-1 shot of bourbon

-1 shot of Maple Syrup (the good stuff)

-1 Tablespoon of Sinnamon Crisp Wicked Apple Pie Seasoning


-Preheat Oven or Pellet grill to 350 Degrees

-Mix dry cake ingredients in a mixing bowl

-Mix wet cake ingredients in a large Mixing bowl and sift in the dry ingredients and combine into a batter

-Grease a cake pan or a cupcake pan and pour in the mixture. 

-Bake for 25-30 minutes until the center is baked through. Remove from oven and let it cool completely

-Mix all frosting ingredients and slather on top. Don’t be shy, load it up

-Put a pan over medium heat, we use a cast iron. Throw in the butter and let it melt and then add Bourbon and Maple Syrup. Stir often. 

-Once the Bourbon and Maple Syrup has cooked down and thickened some, add the nuts and Sinnamon Crisp Seasoning. Stir until combined.

- load the cake with the nuts and enjoy!