Let me tell you, I have been experimenting with cakes lately because we have birthdays in May and June and I was wanting to do something special this year…I used to decorate cakes as a side business, but honestly, people don’t want to pay for the amount of time and ingredients that you put into it, so I just make cakes for the ones in my house.
Tonight I made a carrot cake…but it was a complete lazy carrot cake recipe that I thought I needed to share.
For this recipe you need
1 box Betty Crocker Spice Cake Mix
4 whole eggs
1/4 cup whole milk
1 tsp cinnamon
1 stick of softened butter
2 cups finely shredded carrots (use finest grate on the grater)
I told you this was a lazy recipe…so I just used Betty Crocker Cream Cheese Frosting
Preheat oven to 325. For the cake, mix all the ingredients (except carrots), with mixer for about 2 minutes or until everything is combined. Once these ingredients are combined, add in the carrots and use a rubber spatula to mix in. I love Baker’s Joy to coat my cake pans to make sure the cake releases properly. Split mix into 2-9 inch round pans and bake for about 25 minutes until toothpick test comes out clean. I did a simple ice on just the middle and the top of the cake.
Everyone was excited to eat cake, so I took some quick photos with my cell phone. I promise, I will put more effort into the photos in the future. I am also prepping for my first craft show tomorrow..so why am I blogging? Because honestly, I’m procrastinating.
Just a hint…I always used boxed cake mixes when I bake, but never follow the box instructions. Always bake at 325 instead of recommended 350 and always, always use whole milk instead of water that the box calls for. Today’s cake was more of a deviation from the box than I usually go for…but wanted to try for a nice carrot cake, so I took a risk.