My Cravings for Carrot Cake was over the top when I was pregnant with my twin boys. I craved it like crazy the whole time! I always took a lot of shortcuts while making it but added fresh carrots to the mix along with raisins and chopped pecans! The cream cheese icing starts in a can and has a packaged cream cheese added with 3 tablespoons of whipped topping folded in (gives you a little extra flavor!) I always put what ever I used inside my cake on the top after it has been frosted!
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9X13 pan, Non Stick Spray
Boxed carrot cake mix, I like to use one with pudding in the mix!
Tub of cream cheese icing
1 block of cream cheese set out on countertop for at least half an hour to soften up.
1 large carrot sticks
Small box of raisins
1 small tub of whipped topping
No nutrition information available
Mix cake mix as directed on the back of the box. Cut ends off carrots. Rinse and grate carrots with skins on into mixing bowl followed by the raisins and pecans. Mix until all are incorporated. Make sure you leave a little of each to put on top!
Prepare pan by spraying it with Non Stick spray. (You can also spray your rubber spatula in non stick spray to keep it from being a sticky mess!!) Pour in mix and spread it out evenly. You will now want to bang out the air bubbles from the cake mix by picking it up and lightly dropping it on the countertop.
Use the baking directions on back of cake box because I have a old oven and it takes me longer to cook in it, so I can't give a accurate cooking time!
When baking a cake you don't want to open the oven too soon it might make the cake fall flat.
To prepare the icing, simply scrape it out of the tub and put in another mixing bowl, add in your softened cream cheese and blend together on low speed.
After its well incorporated fold in the whipped topping slowly. It doesn't have to be well mixed.
As soon as the cake is cooled frost it and add fresh shredded carrots, raisins and pecans.
Because of the cream cheese frosting you will want to chill the leftovers!