Hello everyone, I hope you all had a lovely Easter weekend! I for one am absolutely dreading getting back into the grind of things today – always hard after a long weekend – but I have so much chocolate on standby that I’m sure I will manage!
Anyway, I know Easter has just passed and I’m a little late on the gravy train but I had this carrot cake recipe that I wanted to share with you, until my poor organisational skills and shitty week had got in the way.
Nonetheless this recipe is too good not to share, and if you’re anything like me cake is an all year round thang; so without further ado here is the laziest but tastiest carrot cake and cream cheese frosting recipe you will ever come across.
// Cake Ingredients //
- One box of packet butter cake
- 3 eggs
- 1/2 cup of water
- 1/2 cup vegetable oil
- 4 grated carrots
- 2-ish tsp of cinnamon
- Light sprinkle of nutmeg
// Frosting Ingredients //
- 250g Unsalted Butter
- 1 tsp Vanilla Extract
- 250g cream cheese
- 1 cup soft icing sugar.
- Preheat Oven to 180 degrees fan forced/ 200c regular
- Add all ingredients for the cake into a large bowl or kitchen aide and mix on low for one minute, or until just combined. Then mix on medium speed for three minutes.
- Whilst the cake batter is mixing get out your cake pans – I used 10×6 but you could use smaller ones for a thicker cake – and butter them.
- Divide your batter into the two pans evenly and tap the pans against a flat surface lightly to make sure that they are flat and there are no air bubbles trapped.
- Add them to the oven and cook for 30-40 minutes or until a skewer comes out clean.
- Allow them to cool and remove from cake tins.
// Let’s Make Icing //
- While the cakes are cooling down place the butter and cream cheese in a mixing bowl or kitchenaid and beat for two minutes on low, or until smooth.
- Once the butter and cream cheese is smooth add in the vanilla extract and icing sugar, and mix on a medium speed for another two minutes.
// Let’s Assemble The Cake //
- Using around 1/3 of the cream cheese frosting mixture, spread it on top of the bottom cake layer to act as middle filling.
- Place the second layer of cake on top and cover the top with the remaining cream cheese frosting.
- Decorate as you please! Crushed walnuts or pecans would be a lovely topping, but totally optional!