Jalapeno carrot cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar |
| 1 | cup | Vegetable oil |
| 4 | EGGS | |
| ¼ | cup | Milk |
| ¼ | cup | Tequila |
| 1 | teaspoon | Salt |
| 3½ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cloves |
| 12 | mediums | Carrots, peeled and shredded |
| (approximately 5 cups) | ||
| 5 | smalls | Fresh jalapenos, seeded and |
| Shredded | ||
| 2 | Packages cream cheese | |
| 2 | Sticks butter | |
| 4 | cups | Confectioners' sugar |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Butter flavoring |
Directions
CREAM CHEESE ICING
For cake: Mix firt five ingredients together on medium speed for about 1 minute. Set aside. In a separate bowl sift together dry ingredients. Mix dry ingredients into wet mixture at medium speed for about 1 minute. Fold carrots and jalapenos into mixture until completely combined. Pour into two 10 inch round greased pans. Bake in preheated oven at 350 degrees for 45 minutes.
For Icing: Mix all ingredients on medium speed for about 2 minutes.
Spread icing in between and over cooled cake layer with icing inside.
Decorate with carrot shavings and jalapeno slices, if desired. Use remaining icing to pipe a border around the edge.
From The Austin American Statesman typed by jessann :)