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Carrot cake supreme

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Ingredients/Components

butter, softened - 1/2 c
sugar
cinnamon - 2 tsp
eggs - 4 item
vanilla - 2 tsp
pkg - 1 oz
salt - 1 tsp
flour - 2 c
baking powder - 2 tsp
baking soda - 2 tsp
vegetable oil - 1 c
box confectioners sugar - 1 oz
pineapple juice - 2 Tbsp
chopped walnuts or pecans - 3/4 c
grated raw carrots - 3 c
bourbon whiskey - 1/3 c
Add eggs and beat until smooth

How to make carrot cake supreme:

Cream sugar and oil. Add eggs and beat until smooth. Mix together next five ingredients and add to creamed mixture. Fold in carrots, bourbon and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for about 30 minutes or until top springs back to the touch. After semi-cool, remove from pan. When totally cooled, cut cake exactly in half crosswise.Frosting For Carrot Cake:1 (8 oz.) can crushed pineapple, drained, reserve juice1/2 c. butter, softened1 (8 oz.) pkg. cream cheese2 tsp. vanilla1 (16 oz.) box confectioners sugar2 Tbsp. pineapple juice Cream butter, cream cheese, vanilla and sugar. Slowly add enough pineapple juice until frosting is a good consistency for spreading. Frost first cake layer on top only. Put half of the crushed pineapple evenly over frosted cake. Place second half on top. Frost top and sides, cover top evenly with remaining pineapple.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

2.8

Average rating: 2.8, total votes: 8

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sugar, cinnamon, vanilla, pkg, milk, egg yolks