start with a box of yellow cake mix, add water, butter, and egg along with
carrots and cinnamon. Instead of the usual cream cheese frosting we see
on carrot cake, this cake is iced with a butter cream frosting. Don't
like carrot cake? We still a cake for you. Try the Earthquake Cake which
is made with a Swiss Chocolate Cake Mix.
CINNAMON CARROT CAKE
9 oz pkg yellow cake mix
1/2 cup water
1/4 cup butter, melted
1 egg
1 cup shredded carrots
1 tsp ground cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, combine the cake mix, water, butter, and egg. Mix
as directed on cake mix package. Stir in the carrots and cinnamon. Pour
batter into prepared pan and bake at 350 degrees for 25 to 30 minutes or
until a wooden toothpick inserted in the center comes out clean. Cool
completely before frosting.
FROSTING:
2 cups powdered sugar
1/4 cup butter, softened to room temperature
3 tbsps milk
1/2 tsp vanilla
Combine all ingredients in a large mixing bowl. Using an electric mixer,
beat at medium speed scraping down the sides of the bowl frequently, until
creamy. Spread over cooled cake.
Note: For variations you may add 1/4 cup raisins and/or 1/4 cup chopped
walnuts to the cake batter.
EARTHQUAKE CAKE
1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by
Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla
Preheat oven to 350 degrees.
Mix cake according to the package directions. Set aside.
Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray.
Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans.
Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar,
cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture
over the top of the cake mix, one spoonful at a time. Bake at 350 degrees
for 45 to 60 minutes.
Caution: Cake must be completely cooled before cutting. If cut while warm,
cake will be runny.
Enjoy!
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