Whip up this carrot cake for your dessert tonight. A moist carrot cake that is topped with a homemade cream cheese frosting.
Ingredients
1box carrot cake mix, betty crocker is the one i use
1Cwater
2/3Ccanola oil
3eggs
Frosting ingredients:
1/2cup1 stick unsalted butter; softened
8ouncescream cheese; softened
3 - 4cupspowdered sugar
2teaspoonspure vanilla extract
Cinnamon for topping
Instructions
Pam spray a 9x13 pan, preheat the oven to 350 degrees.
Using a stand mixer; mix the cake mix, water, canola oil and eggs together until combined. Once the batter is ready you can pour into your pan.
Bake for 25-30 minutes or until a knife comes out clean.
Place carrot cake on a cooling rack to cool down completely.
Frosting Directions:
Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.
Scoop the frosting on top of the cake then smooth the frosting out.