The best delicious Jalapeno Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jalapeno Carrot Cake recipe today!
Hello my friends, this Jalapeno Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Jalapeno Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Jalapeno Carrot Cake.
What Makes This Jalapeno Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jalapeno Carrot Cake.
Ready to make this Jalapeno Carrot Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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