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Carrot Cake (from a Vanilla Bean Baby Cakes Mix) Limit 2

Carrot Cake (from a Vanilla Bean Baby Cakes Mix) Limit 2
Product Code: D35-C
Availability: In Stock
List Price: $5.99
Your Price: $1.99
 
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This is how to make people that don't like carrot cake, like your carrot cake. (See the review.)

"Oh my, this carrot cake is fabulous. If you even remotely enjoy carrot cake, try this one. It's wonderful."--Amanda W 

 

  • Makes a great 9 x 13-inch carrot cake or cupcakes
  • Easy cake mix--follow the instructions then add cinnamon, nuts, and grated carrots
  • Proven, easy variations
  • Made with real vanilla bean pieces
  • Uses a cream cake base, denser than store mixes but lighter than a pound cake, that's the perfect density for a carrot cake.

 

It's easy and makes the same great cake we serve in our store--with some really nifty variations. 

If you choose to make cupcakes, consider filling them with either Bavarian cream or cream cheese filling.  

 

Stick a couple of these in your pantry.  Then you can quickly make a carrot cake that everyone will love.  If you don't love it, we'll give you your money back.

 


 

Easy Carrot Cake with Fluffy Cream Cheese Frosting

 Vanilla Bean Cake Mix (add water, eggs, and oil)

3/4 cup grated carrots
2 teaspoons cinnamon
3/4 cup nuts

Frosting

1 four-ounce package of cream cheese (or 1/2 of an eight-ounce block), softened
1/2 cup granulated sugar
1/2 cup powdered sugar

pinch of salt 
1 tablespoon
meringue powder
1 cup heavy whipping cream

Preheat the oven to 325 degrees.

  1. Mix cake batter in your stand type mixer, per package instructions.
  2. Add the grated carrots, cinnamon, and nuts to the cake batter. Mix just until combined.  
  3. Spread batter in a greased or parchment lined 9X13 cake pan and bake for 23 minutes at 325 degrees or until a toothpick inserted in the center of the cake comes out clean.
  4. Allow the cake to cool in the pan on a wire rack. If you are using parchment paper, grab the edges of the paper and lift to transfer it to a wire cooling rack to finish cooling.
  5. For the frosting, cream the granulated sugar with the cream cheese.  Add the other ingredients and beat until light and fluffy.

 

Carrot Cake Variations

  • Pineapple Carrot Cake:  Drain a can of crushed pineapple, reserving the juice.  Replace the water in the directions with the juice.  Fold in 3/4 cup of well-drained pineapple.
  • Cinnamon Chip Carrot Cake.  Make the cake exactly as above but add one cup cinnamon chips.  Reduce the cinnamon to one teaspoon.
  • Candied Ginger Carrot Cake.  Make the carrot cake exactly as above but add 3/4 cup small candied ginger pieces.

Of course you can make other variations.  Don’t overlook the ginger pieces; they are scrumptious in a carrot cake.  Try combining ginger pieces with the pineapple.  You can also add cinnamon chips to either of the other two variations.

 

 

 


Ingredients (for the basic cake): Sugar, Enriched Wheat Flour Bleached (Flour, Niacin, Reduced Iron, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch Modified, Soybean Oil, Dry Whey, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Vital Wheat Gluten, Propylene Glycol Mono and Diesters of Fatty Acids, Mono & Diglycerides, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Tricalcium Phosphate, Natural and Artificial Flavor, Water, Citric Acid, Alpha Tocopherol as Preservative, Ascorbic Acid (Dough Conditioner), Egg, Soy Flour, Natural and Artificial Flavors, and Vanilla Beans.

 

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