Valentines Day Carrot Cake!

Supreme Carrot Cake

Supreme Carrot Cake

Baking couldn’t get any easier then this. I wanted to make a cake but something quick and easy, where I can hype the mixture up with my own flavor; so I bought Betty Crocker’s Super Moist Carrot Mix and Pillsbury Cream Cheese frosting. I don’t think there is any other icing better then cream cheese icing when making carrot cake. Plus, if you can get a guy to eat carrot cake then you know its good, cause my guy friend loved it and that was a surprise because most guys I know hate carrot cake. So lets begin creating this super moist and slightly crumbly cake.

1 box Betty Crocker SuperMoist carrot cake mix

1/2 cup water

1/2 cup vegetable oil

4 eggs

1 can (8 oz) crushed pineaaple in juice, undrained

1 cup shredded carrot

1/2 cup chopped nuts

1/2 cup shredded or flaked coconut

1/2 cup chopped cherries (optional)

1 tsp cinnamon

1 tsp vanilla extract

1. Preheat oven 350F. Grease and flour two 8-inch or 9-inch round pans or 13×9-inch pan.

2. In a large bowl, beat water, oil, eggs, vanilla and pineapple. Sift together cinnamon and cake mix, then add to the mixture beating on medium speed. Stir in nuts, coconut and carrots. Pour into pans.

3. Bake for about 50-40 minutes or until toothpick inserted in the center comes out clean. Let cool completely then frost.

Cream Cheese Frosting:

2 (8 0z) pkgs of cream cheese, softened

1/2 cup of butter, softened

2 cups of confectioners sugar, sifted

1 tsp vanilla extract

1. Cream together cream cheese and butter until creamy.

2.Mix in vanilla, then gradually stir in sugar until well blended. 

My Cream Cheese Frosting:

1 (8 0z) pk of cream cheese

1/2 container of Pillsbury or Betty Crocker cream cheese frosting

1 cup confectioners sugar, sifted

1 tsp vanilla extract

1. Mix all ingredients together. Enough for two layers, sides and top.

*Recipe can be found on the back of the Betty Crocker carrot cake mix.

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