Dessert
Carrot Cake with Cream Cheese Frosting (Carrot Slice Design)
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minCarrot Cake with Cream Cheese Frosting (Carrot Slice Design)
what you need
Ingredients
carrot cake mix (single-layer 9-inch boxed mix, prepared as directed)Bakery1 piece
butter (room temperature)Dairy113 g
cream cheese (one 8 oz block, room temperature)Dairy227 g- confectioners' sugar (sifted)Pantry400 g
- vanilla extractPantry5 ml
orange food coloring (for the carrot piping)Other2 ml- brown food coloring (a drop, for the second carrot shade)Other1 ml
- green candy melts (melted, for the leaves)Pantry60 g
per serving
Nutrition
264kcal
- Carbs
- 40 g
- Proteins
- 2 g
- Fat
- 11 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Piping bag
Cake pan
Spatula
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
Make the candy leaves
- Melt the green candy melts and pipe small leaves onto parchment paper.
- Let them set completely.
- Step 4
Frost the cake
- Spread the cream cheese frosting over the cooled cake.
- Keep the frosting cold so it holds its shape when piped.
- Step 5
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.
- Step 6
Chill and slice
- Chill the cake so the frosting sets.
- Slice so each portion reveals a carrot shape.
most cooked first