Cakes:
- 1 box carrot cake mix
- 10 oz carrot baby food (usually 4 containers)
- 1 stick browned butter
- 4 eggs
- 1 can (20 oz) crushed pineapple (do not drain)
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp Chinese 5-spice
- 1 cup chopped almonds
Golden Frosting:
- 1 stick browned butter
- 8 oz cream cheese (softened)
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1/2 tsp salt
Prehead oven to 325 degrees. Melt both sticks (2) of butter in skillet on medium heat. This is what makes the recipe sizzle. Cook until butter is golden, once it starts to brown, immediately remove from heat or it will quickly burn. Transfer to a heat proof bowl and place in the refrigerator. A lot of recipes will tell you to strain the brown bits, but not this one. Keep it all baby!
Grease and flour two 9″ round cake pans and set aside. In large bowl add cake mix, spices, baby food, entire can of pineapple and eggs. Blend with a mixer on medium speed until well combined. Once butter has cooled in refrigerator about 15 minutes, add 1/2 of it (approximately 1/2 cup) to batter and then mix again until well combined. Leave remaining 1/2 cup butter in refrigerator to completely cool. Stir almonds into batter and then pour into pans and bake approx 40 minutes or until toothpick comes out clean. Cool pans on racks.
For frosting, mix cream cheese and remaining butter in mixer until well combined. Add brown sugar and salt and mix. Slowly add powdered sugar until well combined. Frost entire cake once the cake is completely cool. Sprinkle with gold sugar for some extra glitz and glam. Now go hit the casino or your debauchery of choice.
