Carrot Cake with Maple Frosting
July 28, 2016
Traditional carrot cake studded with pecans, spread with sweet cream cheese maple frosting. Perfect spring dessert, delicious as part of any Easter festivity. We are using Do You Bake? Crazy for Carrot eat 'em Upcakes as the base for this delicious layered cake. Both cake mix and frosting mix come packaged in this delicious box mix.
- Yields: 12 - 14 slides
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of three 8-inch round cake pans with shortening, or butter (or line with parchment paper and lightly grease)
2In large bowl, beat cake mix, milk, melted butter, eggs with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
3Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
4In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in Do You Bake? Crazy for Carrot eat 'em Upcake frosting mix until smooth and creamy.
5Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
1Toss in 1/2 cup of raisins into your cake mix for a raisin and nut filled carrot cake.
An easy, moist and delicious carrot cake recipe that will “wow” your family or a crowd! Using Do You Bake? Crazy for Carrot Eat em Upcake box mix and maple frosting makes this recipe easy peasy as 1 - 2 - 3. This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.