Description[]
This is an awesome, moist cake....The JD makes it great, although you will NOT get a BUZZ from it.
- Contributed by Catsrecipes Y-Group
Ingredients[]
- 2 cups flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2½ teaspoons cinnamon
- 2 cups granulated sugar
- 1½ cups vegetable oil
- 4 eggs, beaten
- 2 cups grated raw carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped pecans
- ⅓ cup Jack Daniel's whiskey
Tipsy Frosting[]
- ½ cup soft butter
- 8 ounces soft cream cheese
- 1 tablespoon Jack Daniel's whiskey
- 1 box confectioners' sugar, sifted
Directions[]
Cake[]
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- Mix together the sugar, oil and eggs, then add to flour mixture.
- Stir in carrots, pineapple, pecans and Jack Daniel's whiskey.
- Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or until a tester in center comes out clean.
- Cool and frost with tipsy frosting combine butter, cream cheese and Jack Daniel's whiskey in mixer, blend well.
- Add confectioners' sugar gradually, beat well.
- If too thick, add a little more Jack Daniels for desired consistency.
Tipsy Frosting[]
- Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well.
- Add confectioners' sugar gradually, beat well.
- If too thick, add a little more Jack Daniels for desired consistency.