2 c Brown sugar
1 c Vegetable oil
4 EGGS
1/4 c Milk
1/4 c Tequila
1 ts Salt
3 1/2 c Flour
1 1/2 ts Baking powder
3/4 ts Baking soda
1 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
12 md Carrots, peeled and shredded
(approximately 5 cups)
5 sm Fresh jalapenos, seeded and
Shredded
CREAM CHEESE ICING
2 Packages cream cheese
2 Sticks butter
4 c Confectioners’ sugar
2 ts Vanilla
1 ts Butter flavoring
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 🙂
Yields
1 Cake