I made this for my daughter’s birthday. Carrot Cake is my a favorite in our family.
1 Box Spice Cake Mix
1/4 cup Flour
1 box 6 1/2 serving Instant Vanilla Pudding (large box)
1 tsp cardamom
3/4 cup Water
1/3 cup Sour Cream
1/4 cup Butter
4 Eggs
1/4 cup Whiskey
1 tsp Bourbon Vanilla
1 cup Grated Carrots
1 cup chopped Dates
1 cup shredded Coconut
1 cup Raisins- (simmered in 1/8 cup rum and 1/16 cup water for 5 minutes and drained)
Preheat the oven to 350 degrees. Prepare a Bundt pan by greasing the pan and flour it. Mix the cake mix, pudding mix, water sour cream, butter, and eggs. Whisk together. Add the whiskey and whisk. The Cake should lighten in color. Add the fruit and mix.
Bake for 46 to 52 minutes.
Frost with Cream Cheese Frosting.
2 8 oz packages of Neufchâtel cheese
1 sick of Butter (1/2 cup), softened
1 cup Powder Sugar
1 teaspoon Vanilla
Place cheese and butter in bowl and whisk. Add powdered sugar and vanilla a little at a time. Scrap the side and whisk until fluffy. Frost once cake has cooled.
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