Jalapeno carrot cake

Yield: 1 Cake

Measure 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

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 :)

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