Carrott Cake

Carrott Cake
Carrott Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    box yellow cake mix

  • 2/3

    cup water

  • 1/2

    cup butter, softened

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp ground nutmeg

  • 2

    tsp vanilla

  • 3

    eggs

  • 1

    cup finely shredded carrots (about 2 medium carrots)

  • 1/4

    cup finely chopped pecans or walnuts

  • Frosting:

  • 4

    oz cream cheese, softened

  • 2

    Tbsp butter

  • 1/2

    tsp vanilla

  • 2

    cups powdered sugar

  • 1 to 3

    tsp milk

  • 1/4

    cup coconut, if desired

Directions

Heat oven to 350 degrees. Grease bottom only of 8 or 9-inch square pan with shortening, or spray with cooking spray. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 tsp vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 min, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan. Bake 36-41 min for 8 inch pan or 33-38 min for 9 inch pan or until toothpick comes out clean. Cool completely, about 1 hour. In large bowl, beat cream cheese, 2 Tbsp butter, 1/2 tsp vanilla and 1 tsp milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

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