For cake: 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 two 10 inch round greased pans. Bake in preheated oven at 350 degrees for 45 minutes. For Icing: Mix all ingredients 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.
From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V3 #349 From: jessann doe
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|Serving Size: 1 Cake (3899g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1912 (17%)|
|Amt Per Serving||% DV|
|Total Fat 212.4g||283 %|
|Saturated Fat 29.1g||145 %|
|Monounsaturated Fat 115.5g|
|Polyunsanturated Fat 55.8g|
|Cholesterol 796mg||245 %|
|Sodium 57441mg||1981 %|
|Potassium 5507.2mg||145 %|
|Total Carbohydrate 2121.7g||624 %|
|Dietary Fiber 53g||212 %|
|Sugars, other 2068.7g|
|Protein 167.7g||240 %|
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Calories per serving: 11128
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