December 07, 2016
Desserts, Cakes, Layer,
Fruit, Apple, Vegetables, Carrot, Southern, Kid Pleaser, Christmas, Entertaining, Thanksgiving, Winter, Oven Bake, Stove Top, Vegetarian, Alcohol, Cake Mix, Make it from scratch, Kosher Dairy more
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"This cake takes some of the pressure off of creating a delicious dessert. It starts with a boxed cake mix, but adding fresh carrots, apples and some bourbon takes it to another level! If you want to be good, you can substitute low fat buttermilk, 1/3 less-fat cream cheese, and 2% milk."
Preheat the oven to 350°.
Combine the first 5 ingredients in a large bowl; beat with a mixer at low speed for 1 minute or until well combined.
Add the cake mix to the buttermilk mixture; beat at medium speed 1 minute or until well blended.
Stir in carrot and apple until just combined. Divide batter evenly among 3 8-inch round cake pans coated with baking spray.
Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in pans on a wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.
Melt butter in a small saucepan over medium-low heat; cook 6 minutes or until lightly browned, stirring frequently. Cool slightly.
Combine browned butter, 1 1/2 cups powdered sugar, cream cheese, milk, vanilla, and salt in a medium bowl; beat with a mixer at low speed for 2 minutes or until smooth.
To assemble the cake, place 1 cake layer ona plate; spread 1/4 cup glaze over the cake layer. Top with the second layer and spread with 1/4 cup glaze. Top with the third layer. Stir the remaining 1/2 cup powdered sugar into the remaining glaze. Spread the remaining glaze over the top of the cake. Sprinkle with the chopped pecans.
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