member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Plum Nearly Tipsy Carrot Cake


    Source of Recipe


    Aunt Saunny

    2 cups 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 whiskey

    Preheat oven to 350 degrees 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 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.

    TIPSY FROSTING

    1/2 cup soft butter
    8 ounces soft cream cheese
    1 tablespoon whiskey
    1 box confectioners' sugar, sifted

    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 Whiskey for desired consistency.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |