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Easy Cinnamon Carrot Cake with Buttercream Frosting and a Chocolate Earthquake Cake

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Easy Cinnamon Carrot Cake with Buttercream Frosting and a Chocolate Earthquake Cake

Written By: Linda Wilson
Date: 07/17/2015

This carrot cake recipe is a little different and easier than some.  You 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!

ARTICLE SOURCE: http://www.articlesbase.com/desserts-articles/easy-cinnamon-carrot-cake-with-buttercream-frosting-and-a-chocolate-earthquake-cake-1077288.html

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