Cake Recipes
Jack Daniels Tipsy Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 eggs, beaten
- 2 cups grated raw carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped pecans
- 1/3 cup Jack Daniels whiskey
Tipsy Frosting
- 1/2 cup soft butter
- 8 ounces soft cream cheese
- 1 tablespoon Jack Daniels whiskey
- 1 box confectioners' sugar, sifted
Instructions
- Heat oven to 350 degrees F. Grease and flour* a 9 x 13 inch cake pan.
Cake
- Sift together flour, baking powder, baking soda, salt and cinnamon.
- Mix together the sugar, oil and eggs, then add to flour mixture.
- Stir in carrots, pineapple, pecans and Jack Daniels whiskey.
- Bake in prepared cake pan for 35 to 40 minutes or until a tester in center comes out clean.
- Cool and frost with Tipsy Frosting.
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.
Notes
* For best results, use our Pan Release!