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  • Easy Carrot Cake Recipe

    filed under: Cakes on April 3, 2017

    This semi-homemade Easy Carrot Cake Recipe is the recipe everyone will be begging you for. I have fooled everyone with this cake… it’s tastes 100% homemade, but I use a time saving (and flavor adding) trick… find out what secret ingredient I use to add depth and richness to my cake!

    Find out which ingredient makes this cake melt-in-your-mouth amazing!

    I love this recipe for a couple big reasons:

    1. It’s easy.
    2. It’s got a lot of real ingredients and I did not have to break the bank to make it.

    Find out which ingredient makes this cake melt-in-your-mouth amazing!

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    Did you catch my unconventional ingredient in there? I used Baker’s Corner Yellow Cake mix. Why not use carrot cake? Well, the yellow cake mix adds a buttery richness that boxed carrot cake just can’t replicate.

    Find out which ingredient makes this cake melt-in-your-mouth amazing!

    On top of that, I love that I can control the spice and the amounts of nuts, carrots, raisins, etc. This recipe can be perfectly adapted to individuals’ tastes and not all recipes can offer that! When I get all of these beautiful ingredients at ALDI I can save money and be really happy with the quality of product.

    Find out which ingredient makes this cake melt-in-your-mouth amazing!

    Just look at the gorgeous cake. I had a hard time getting a fork out and digging right in!

    Easy Carrot Cake Recipe

        Ingredients

        • 1 box yellow cake mix
        • 2 c grated carrots
        • ½ cup water
        • 3 large eggs
        • 1/2 c vegetable oil
        • 1/4 c raisins
        • 1/2 c crushed pineapple (do not drain)
        • 2 tsp. ground cinnamon
        • 1/4 c walnuts

        Instructions

        1. Preheat oven to 350°F. (If you have a convection oven heat to 325°F.)
        2. Prepare (butter and flour, spray with pan release, or use GOOP) two 8-inch round cake pans.
        3. In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.
        4. Divide the batter into the two prepared pans and place in the oven for 35-40 minutes.
        5. Test the cakes at 30 minutes; if a toothpick comes out clean, the cakes are done.
        6. Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature. Do not frost cakes until they have cooled completely.

        The next best part of this recipe?

        Find out which ingredient makes this cake melt-in-your-mouth amazing!

        The Brown Sugar Cream Cheese Frosting.

        I have seen versions of this frosting online but have never tried it because I pipe out 99% of my frostings. With the addition of brown sugar, I knew it would never get as stiff as I prefer for piping, so I stick to my traditional recipe. The beauty of this cake was that I could offer a “rustic” design and spread this glorious frosting out with no intention of piping. I am so glad I did! The rich depth of flavor when paired with this cake in like nothing I have ever tried. Save this Brown Sugar Cream Cheese recipe for the next time you make any carrot or spice cake!

        Brown Sugar Cream Cheese Frosting

            Ingredients

            • 2 tbsp. Countryside Creamy unsalted butter
            • 2 (8-ounce) packages Happy Farms cream cheese, softened
            • 1/4 c Baker's Corner Light Brown Sugar
            • 4 c Baker's Corner Confectioners Sugar
            • 1 tsp. vanilla extract

            Instructions

            1. Melt butter and allow it to cool.
            2. In a large bowl, combine cream cheese, butter, brown sugar, confectioners sugar, and vanilla extract. Mix on medium-high until smooth and creamy.
            3. Spread immediately and store cake in refrigerator.

            Find out which ingredient makes this cake melt-in-your-mouth amazing!

            To make the carrots on the side of the cake I made up a 1/2 batch of traditional whipped buttercream. I tinted 1 cup green and the rest orange. Put the green frosting in a pastry bag fitted with a #233 tip, or a “grass tip”. Put the orange frosting in a pastry bag fitted with a #104 tip. (this is a tear drop shaped tip) Using your orange frosting and with the small end of the tip facing away from the cake, start piping with a small back and forth motion against the bottom edge of the cake. Slowly move up and make the back and forth motion a little wider as you move up. Taper it in toward the top of the carrot and then release pressure.

            Now take your green frosting, apply pressure at the top of the carrot then put up and release quickly. Do this around the entire cake. I repeated this on top with a bigger version of the carrot.

            Find out which ingredient makes this cake melt-in-your-mouth amazing!

            Tips for Success:

            You can leave out the pineapple if you want, but I do recommend leaving it in. There is such a small amount that it does not affect flavor dramatically, but it does add moisture to this cake.

            Feel free to play with the seasoning a bit! I only added cinnamon, but you can also add in nutmeg, cloves, allspice, etc.

            Make sure that your cake is cooled before you add the Brown Sugar Cream Cheese frosting. Also, make sure the cream cheese frosting is set before you add the carrot decoration. If you add the carrots too soon they may slide down a bit as the cream cheese frosting settles.

            Freshly grated carrots are a must! 🙂

            Find out which ingredient makes this cake melt-in-your-mouth amazing!

            My best advice… make this for a crowd! This Easy Carrot Cake recipe is SO good, you may not be able to stop at just one piece! 🙂

            Thank you so much for supporting the brands that support iambaker. I am so lucky and honored to work with the amazing folks over at ALDI and love that I get to share products that I really do use and adore.

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            Comments

            Your carrot cake is absolutely beautiful. I would love to make one. I am afraid mine will not turn out as pretty!

            Sorry but there is a typo. Up where you give the directions it says to cook instead of cool the cake in the pans before inverting the pans. It probably is obvious to most people but just in case. It surely looks divine!

            This looks so delicious! I love the little accent carrots. Super cute!

            This looks so good!!! If we want to make it all from scratch – any reason to not use your yellow cake mix?

            This cake looks so yummy!! Can we use your yellow cake mix instead? Thanks!

            I made this cake last night and I think it’s the best looking cake I’ve ever made. Everything was delicious but I think 1/2 teaspoon of salt in the cake batter can help counter the sweetness the overall cake has. Thank you for all of these cake recipes. You’re bringing out the best baker in me. God Bless!

            Where I live we don’t have premade cake mixes. What are the ingredient that I can use to substitute the yellow cake mix?
            Thank you!

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