Ingredients Weight Measure
All-purpose flour 2 cups
Baking powder 2 tsp.
Baking soda 1 tsp.
Salt 1/2 tsp.
Cinnamon 1 tsp.
Nutmeg, fresh grated 1/2 tsp.
Allspice 1/2 tsp.
Eggs 4 ea.
Sugar 2 cups
Vegetable or canola oil 1-1/4 cups
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Carrots, raw, grated 2 cups
Tropical fruit & mandarin oranges, chopped and drained (leave 1/4 cup for the frosting) 1 cup
Walnuts, chopped 1 cup
Coconut, toasted, flaked 1 cup


Ingredients Weight Measure
Butter, soft 1/2 cup
Powdered sugar 4 cups
Tropical fruit & mandarin oranges reserved
Sour cream 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Honey 1 tsp.
Salt 1/4 tsp.
Orange peel, grated 2 Tbsp.
Coconut, toasted, flaked 3/4 cup


  1. Grease and flour 3 8" round cake pans or a 9x13" pan. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
  3. In another bowl, beat eggs lightly. Beat in sugar. Stir in dry ingredients, oil, TABASCO® Chipotle Pepper Sauce, carrots and chopped tropical fruits. Mix well. Stir in nuts and coconut.
  4. Spread into prepared pans and bake 40 to 45 minutes, until top springs back when touched and cake begins to pull away form sides of pan. Cool 10 minutes. Remove cake to cooling racks.
  5. For the Frosting, in a bowl, beat all 3 ingredients until fluffy.
  6. Stack the three cake layers with frosting in between, or frost the big cake completely. Chill cake until ready to serve.

Yield: 12 servings