Carrot Cake

Hi friends!  I pray your weekend was relaxing and filled with little moments that made you smile.  We had a wonderful weekend celebrating my husband’s birthday and also had lots of relaxing time, as well.  We started our Friday night with an early date night at one of our favorite restaurants in town.  Then came home to celebrate with the kids, grandparents, and birthday cake!  Yay!

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My hubby requested carrot cake and I thought I would share my process and easy recipe.  The hardest part is icing the cake in my opinion, but I do have a few tools that help and I will share a picture of them below.  Icing a cake can be the time consuming part, but actually making the cake and icing could not be easier.  I usually put the recipe at the bottom in a PDF for you to print, but the recipe is so simple that I’m just going to share it here.

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I started with a boxed Betty Crocker Super Moist Carrot Cake Mix.  I followed the directions on the box, but also added a heaping cup of thinly grated carrots to make it taste a bit more homemade.  It is just hard to beat these boxed cakes in my opinion when topped with homemade icing.  A lot of cakes from scratch can seem dry, but never these Super Moist boxes by Betty Crocker .  I sometimes will add things to them, depending on what kind I’m making, but I do love starting with a box.  It is just soooo much easier.  I used 2-8inch cake pans.  You can make as many layers as you would like.  I typically just make 2 to make it easier.

I doubled the icing recipe to make sure there was plenty for decorating.  See recipe below.  After icing, I decorated with pecans.  The happy birthday candles I found at The Dollar Tree.

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Icing:

2 sticks butter, softened

2 cream cheeses, softened

1 teaspoon vanilla

1 pound powdered sugar

*pecans are optional

Mix butter and cream cheese first.  Then add other ingredients and mix well.

This was super yummy and half of it was gone in about 10 minutes.  Haha!  I hope you’ll try it.  Y’all have the best day!

 

 

7 thoughts on “Carrot Cake

  1. My mom always made extra cream cheese frosting when she baked cakes!
    She would use the extra to make graham cracker sandwich cookies and then store them in the fridge or freezer for after school snacks!

    Like

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