Brian’s Carrot Cake
Best with whiskey-butter sauce drizzled before frosting the cake. Still excellent without the booze.
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Ingredients
Cake
- 2 large eggs lightly beaten
- 1 box yellow cake mix 8.25oz
- 1 can crushed pineapple 8oz
- ⅓ cups Dukes mayonnaise
- 1 tsp ground cinnamon
- 1 cup carrots shredded
- 1 package pecan pieces 2oz
Frosting
- 8 oz Philidelphia cream cheese room temperature
- ½ cup butter softened
- 4 cups confectioners sugar
- 2 tsp vanilla extract
- 1 tsp lemon extract optional
Instructions
- Combine lightly beaten eggs and next 6 ingredients in a large bowl, stirring until blended.Pour batter into a greased and floured 9-inch square baking pan.Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.Cool completely in pan on a wire rack.Spread frosting over top
Notes
You can drizzle some bourbon/whiskey sauce on top while warm. Simple whisk the booze and butter over medium heat then drizzle over cake before frosting.
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