This easy carrot cake starts with a spice cake mix so there’s no measuring flour or sugar! As a Bundt cake, it takes about 30 minute in the oven and about 10 minutes prep time + 10 minutes to decorate.
Ingredients
Combine in first bowl:
- 1 Spice or Carrot Cake Mix (I used Duncan Hines brand)
- 1 teaspoon (3 g) cinnamon
- ½ teaspoon (2 g) ginger
- ½ cup salted butter – melted
- 3 large eggs
- 1 cup milk
Combine in separate bowl:
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts
- ½ cup unsweetened coconut
- 1 cup shredded carrots
To decorate:
Cream Cheese Frosting
- 1 tub cream cheese frosting
- 2 tbsp milk
- 1 tsp vanilla
- 2 tbsp cream cheese
2 tbsp chopped walnuts or pecans
Directions
Preheat oven to 350 degrees
Add first ‘bowl’ of ingredients to a large bowl and mix well until there are no clumps or flour that is not combined.
Then fold in second bowl of ingredients.
Very generously grease the pan all over with butter or oil.
Bake at 350 for 30-35 min or until you can put a tooth pick in the middle & it comes out with crumbles or clean.
To Decorate – Using a whisk or a handheld mixer, mix frosting with ingredients listed above (milk, cream cheese, vanilla) until smooth and no clumps.
Add the mixture to a ziplock bag and close tightly. Holding the bag upside down (so it doesn’t start dripping right away, cut one of the tips so there’s a hole about the size of a pea.
Drizzle over the cake in a back and forth motion and then sprinkle chopped nuts on top. At that point I had the thought- I wish I would have had some spiced nuts 🙂 There’s Always room for improvement!
Cook Pray Eat 