HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Jalapeno Carrot Cake with Margarita Frosting Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Jalapeno Carrot Cake: 1/2 cup golden raisins 2 tbsp. tequila 2 cups all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. ground allspice 4 large eggs 1 cup sugar 1 cup vegetable oil 1 cup dark brown sugar 3 cups peeled, grated carrots 2 cups drained crushed pineapple 1 cup sweetened shredded coconut 2 tsp. finely grated lime peel 1 tbsp. finely grated orange peel 3 jalapenos, stemmed, seeded and minced Margarita Frosting: 8 ounce package cream cheese, softened 4 tbsp. butter, softened 2 cups sifted powdered sugar 2 tbsp. tequila 1 tbsp. orange flavored liqueur 3 tbsp. finely grated lime peel Directions For Cake: Preheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Combine raisins and tequila in a small saucepan. Cook over low heat until just warm. Remove pan from heat and let stand. Meanwhile, Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice in a large bowl. In a separate bowl, beat together eggs and sugar until light and fluffy. Blend in brown sugar on low speed. Gradually add oil. Blend in flour mixture. Fold in carrots, pineapple, raisins, coconut, lime peel, orange peel and jalapenos. Pour batter into the prepared pan and bake about 55 minutes until a toothpick comes out clean. Cool cake in pan 10 minutes. Remove cake from pan and cool completely on a rack. For Frosting: Beat together cream cheese and butter in a large bowl until smooth. Add sugar, tequila, orange liqueur and lime peel and beat until creamy. Frost top and sides of cooled cake. Refrigerate frosted cake until ready to serve. Serves 12 to 14. Related Recipes •   Lemon Carrot Cake •   Coconut Cream Cake •   Pumpkin Cake with Ginger Frosting •   Jack-O'-Lantern Cakes •   Halloween Jack O' Lantern Buttermilk Spice Cake •   Old Fashioned Chocolate Cake •   Baskin-Robbins Ice Cream Cake •   Mississippi Mud Cake •   Buttercream Frosting •   Red Waldorf Cake with White Velvet Frosting •   Island Tropical Margarita •   Sallie's Simple Chocolate Peanut Butter Cake •   Mayonnaise Cake •   Shrimp Cakes Boston Style •   Pineapple Cream Cheese Cake •   Pumpkin Cake •   Brownie Sheet Cake •   Cocunut-Pecan Chocolate Cake •   Crazy Chocolate Cake •   Holiday White Chocolate Strawberry Pecan Bars View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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