Yield: 1 Cake
|2 cups||Brown sugar|
|1 cup||Vegetable oil|
|1½ teaspoon||Baking powder|
|¾ teaspoon||Baking soda|
|½ teaspoon||Ground nutmeg|
|½ teaspoon||Ground cloves|
|12 mediums||Carrots, peeled and shredded|
|\N \N||(approximately 5 cups)|
|5 smalls||Fresh jalapenos, seeded and|
|2 \N||Packages cream cheese|
|2 \N||Sticks butter|
|4 cups||Confectioners' sugar|
|1 teaspoon||Butter flavoring|
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 :)