Carrot Cake with Cream Cheese Frosting
Short cut carrot cake with a box mix that does not miss out on flavor or texture!
Ingredients
- 1 Boxed Carrot Cake or Spice Cake
- ½ Cup Vegetable Oil
- 3 Eggs
- ½ Cup Sour Cream
- ¾ Cup Milk
- 1 tsp Vanilla Extract
- 1/3 Cup Brown Sugar
- 1 tsp Cinnamon
- ½ Cup Shredded Carrots
Cream Cheese Frosting:
- 8 oz Cream Cheese Room Temperature
- 4 Tbsp Unsalted Butter
- 3 Cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees.
- In the mixer bowl, combine all wet ingredients and mix until well combined. Add the dry ingredients and mix on medium speed for 2 minutes. Fold in the shredded carrots.
- Pour the batter into a greased 9x13-inch pan, spreading it out evenly.
- Bake for 25-35 minutes, checking at the 25-minute mark with a toothpick to ensure it comes out clean. If needed, continue baking in 5-minute increments until done.
- Remove the cake from the oven and let it cool on the counter for 1 hour.
- Once completely cooled, frost the cake.
- Cream Cheese Frosting:
- Using the paddle attachment, beat cream cheese in the mixer on medium speed for 2 minutes.
- Add butter and continue beating for another 2 minutes. Mix in vanilla extract followed by 1 cup of powdered sugar. Beat on low until all the powdered sugar is added and well mixed.
- Increase the mixer speed to medium-high and beat for 4 minutes until the frosting is smooth and fluffy.