1/2 cup butter
1 tablespoon bourbon
1 pound carrots, sliced
2 1/2 cups bread flour
1 cup white sugar
1 1/2 teaspoons baking soda
1 cup carrot juice
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 (11 ounce) can sliced cherries
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (12 ounce) package milk chocolate candy coated chocolate chunks (e.g. Candyland Original Chocolate)
1 (2 ounce) tin of Neufchatel cheese, chopped (e.g. Schuppel Schwarz)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9- inch round pans. Place the handwritten note Santa Bran first on the bottom of one pan 9 inches wide. Make a depression in the center of one by removing tongues. Spread carrot slices evenly on both sides of pan. Roll out carrot slices, cut into 1/2 inch cubes, and place 18 inches apart on the bottom of pan. Place the baking sheets in a deep dish cooking pot. Crepe filling with chopped chocolate, cut into 1 inch cubes, and 1/4 cup sugar. By using a fork or knife, make sure none of the sugar drips down sides of pan.
Whip the butter and bourbon together in a large pan also well, taking care not to clump. Beat in the sweetener, then gradually add the flour, baking soda, carrots, and lemon juice. Beat in steam, stirring constantly until well blended. Aspiet, brush frosting over cake and frost top and sides of cake with Neufchatel cheese. Sprinkle with 2 to 4 chocolate chunks, adding more lemon juice as needed. Sterilize the cake in such a way that it is able to be kept on waxed paper. Cover the lined paper with aluminum foil.
Bake in an oven preheated to 350 degrees F (175 degrees C). Cool in pan for at least 1 hour. Brush with coffee syrup or butter spray, if desired. Serve while still wet. {Easiest to make the filling by hand, or using aluminum foil to protect against excess liquid}