JALAPENO CARROT CAKE

FOR THE CAKE:
2 cups brown sugar
1 cup vegetable oil
4 eggs
1/4 cup milk
1/4 cup tequila
1 tsp salt
3 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
12 medium carrots, peeled and shredded (approximately 5 cups)
5 small fresh jalapenos, seeded and shredded
FOR THE CREAM CHEESE ICING:
2 packages (8 oz each) cream cheese, softened
2 sticks (1 cup) butter
4 cups confectioners' sugar
2 tsp vanilla
1 tsp butter flavoring
carrot and jalapeno shavings (optional garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease 2 (10-inch) round cake pans.

Mix first five ingredients together on medium speed for about 1 minute. Set aside.

In a separate bowl sift together dry ingredients. Mix dry ingredients into wet mixture at medium speed for about 1 minute. Fold carrots and jalapenos into mixture until completely combined. Pour into prepared pans.

Bake in preheated oven at 350 degrees for 45 minutes. Cool cake slightly; turn out of pan onto racks to cool completely before icing.

TO MAKE THE ICING:
Mix all ingredients for the icing together on medium speed for about 2 minutes.

Spread icing in between and over cooled cake layer with icing inside. Decorate with carrot shavings and jalapeno slices, if desired. Use remaining icing to pipe a border around the edge.

Source: The Austin American Statesman