When you think of dessert perfection, what comes to mind? If you’re looking and craving cake – I’ve got you covered. This Rustic Carrot Cake recipe will have you scraping the bowl and running up to the table for seconds.
What I love most about carrot cake is that it just never lets you down. That fluffy cake with the cream cheese icing is just always a winning choice. And now that I’m about to give you one of the best carrot cake recipes ever, you’re going to find yourself making this delicious cake all the time!
If this Carrot cake recipe is too rich for you, check out Slimming World Carrot Cake
Don’t forget to try out our White Chocolate Cheesecake Mousse Cups as well. Because you can’t ever have too many delicious desserts!
Ingredients to make Rustic Carrot Cake
- 1 box carrot cake mix, betty crocker is the one i use
- 1 C water
- 2/3 C canola oil
- 3 eggs
Frosting ingredients:
- 1/2 cup (1 stick) unsalted butter; softened
- 8 ounces cream cheese; softened
- 3 – 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- Cinnamon for topping
Directions to make Carrot Cake
Pam spray a 9×13 pan, preheat the oven to 350 degrees.
Using a stand mixer; mix the cake mix, water, canola oil, and eggs together until combined.
Pour the batter into the prepared pan and place in the oven.
Bake for 25-30 minutes or until a knife comes out clean.
Set aside to cool and begin the frosting.
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.
Sprinkle cinnamon on the top.
Cut, serve, and enjoy!!
Check out this rustic carrot cake recipe!! Pam spray a 9x13 pan, preheat the oven to 350 degrees.Rustic Carrot Cake
Ingredients
Instructions
Using a stand mixer; mix the cake mix, water, canola oil and eggs
together until combined.
Pour the batter into the prepared pan and place in the oven.
Bake for 25-30 minutes or until a knife comes out clean.
Set aside to cool and begin the frosting.
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.
Sprinkle cinnamon on the top.
Cut, serve, and enjoy!!