Postre

Carrot Cake with Cream Cheese Frosting (Carrot Slice Design)

1 h 15 minPara 12Nutri-Score D€€

1 h 15 min

Postre

receta de

lindsey baked this

@lindseybakedthis

lo que necesita

12 personas

carrot cake mix (single-layer 9-inch boxed mix, prepared as directed)Panadería1 pieza
butter (room temperature)Lácteos113 g
cream cheese (one 8 oz block, room temperature)Lácteos227 g
confectioners' sugar (sifted)Despensa400 g
vanilla extractDespensa5 ml
orange food coloring (for the carrot piping)Otro2 ml
brown food coloring (a drop, for the second carrot shade)Otro1 ml
green candy melts (melted, for the leaves)Despensa60 g

por ración

264kcal

lo que usará

paso a paso

Bake the carrot cake
- Prepare the carrot cake mix as directed on the box.
- Bake in a single 9-inch pan and let cool completely.
Paso 1
Make the cream cheese frosting
- In a stand mixer with the paddle attachment, mix the butter and cream cheese on medium speed.
- Add the confectioners' sugar and vanilla, mixing slowly at first so the sugar incorporates, then on medium speed.
Paso 2
Make the candy leaves
- Melt the green candy melts and pipe small leaves onto parchment paper.
- Let them set completely.
Paso 3
Frost the cake
- Spread the cream cheese frosting over the cooled cake.
- Keep the frosting cold so it holds its shape when piped.
Paso 4
Pipe the carrots
- Color part of the frosting orange and pipe carrots with a Wilton 103 tip.
- Add a drop of brown to the remaining orange for a second shade and pipe more carrots.
- Place a candy leaf on each carrot.
Paso 5
Chill and slice
- Chill the cake so the frosting sets.
- Slice so each portion reveals a carrot shape.
Paso 6