Brian’s Carrot Cake

Brian’s Carrot Cake

BrianCamfam Cookery
Best with whiskey-butter sauce drizzled before frosting the cake. Still excellent without the booze.
No ratings yet
Add to Shopping List



  • 2 large eggs lightly beaten
  • 1 box yellow cake mix 8.25oz
  • 1 can crushed pineapple 8oz
  • cups Dukes mayonnaise
  • 1 tsp ground cinnamon
  • 1 cup carrots shredded
  • 1 package pecan pieces 2oz


  • 8 oz Philidelphia cream cheese room temperature
  • ½ cup butter softened
  • 4 cups confectioners sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon extract optional


  • 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


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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating