Boxed Carrot Cake But Better with Cream Cheese Frosting
About this recipe
Ready to kick your boxed carrot cake up a notch? We're about to take that basic mix and turn it into something so delicious, you'll wonder why you ever settled for plain old cake.
First things first, let's talk about the dream team: carrot cake and cream cheese frosting. It's like they were made for each other, right? I'm going to show you how to make that is world winning and easily how to make the best smoothest frosting.
Now, if you're new to baking or just don't feel like dealing with fancy cake pans, don't worry. We're keeping it simple with a loaf cake – no fuss, all flavor. But here's where it gets interesting – pineapple. Yep, you heard me. This tropical fruit isn't just for piña coladas; it's the secret ingredient that makes our cake extra soft and moist. Plus, it adds a sweet twist that'll have everyone asking for seconds.
Now, let's talk nuts. Any kind will do, but personally, I'm all about walnuts. They bring a nice crunch and a hint of earthiness that takes this cake to the next level. And get this – we're not starting from scratch here. Nope, we're taking that trusty boxed mix and giving it a makeover with a few simple tweaks. So why settle for ordinary when you can have extraordinary? Let's make some magic happen in the kitchen with this light, fluffy, and downright irresistible boxed carrot cake. Trust me, you won't be disappointed.
Ingredients
Cake:
- 1 Carrot Boxed Cake
- 3 Eggs
- 75g melted butter
- 75ml vegetable oil
- 3 tbsp full-fat yoghurt
- 1/2 orange, zested
- 200g carrots, grated
- 50ml milk
- 50g walnuts (any nuts will work!)
- 50g pineapple, diced
Cream Cheese Frosting
- 65g butter
- 125g cream cheese
- 500g icing sugar
Cake:
- 2 Carrot Boxed Cakes
- 6 Eggs
- 150g melted butter
- 150ml vegetable oil
- 6 tbsp full-fat yoghurt
- 1 orange, zested
- 400g carrots, grated
- 100ml milk
- 100g walnuts
- 100g pineapple, diced
Cream Cheese Frosting:
- 130g butter
- 250g cream cheese
- 1000g icing sugar
Cake:
- 3 Carrot Boxed Cakes
- 9 Eggs
- 225g melted butter
- 225ml vegetable oil
- 9 tbsp full-fat yoghurt
- 1½ oranges, zested
- 600g carrots, grated
- 150ml milk
- 150g walnuts
- 150g pineapple, diced
Cream Cheese Frosting:
- 195g butter
- 375g cream cheese
- 1500g icing sugar
Ingredients
Cake:
- 1 Carrot Boxed Cake
- 3 Eggs
- 2.6 oz melted butter
- 2.5 fl oz vegetable oil
- 3 tbsp full-fat yoghurt
- ½ orange, zested
- 7 oz carrots, grated
- 1.7 fl oz milk
- 1.7 oz walnuts
- 1.7 oz pineapple, diced
Cream Cheese Frosting:
- 2.3 oz butter
- 4.4 oz cream cheese
- 17.6 oz icing sugar
Cake:
- 2 Carrot Boxed Cakes
- 6 Eggs
- 5.3 oz melted butter
- 5 fl oz vegetable oil
- 6 tbsp full-fat yoghurt
- 1 orange, zested
- 14 oz carrots, grated
- 3.4 fl oz milk
- 3.5 oz walnuts
- 3.5 oz pineapple, diced
Cream Cheese Frosting:
- 4.6 oz butter
- 8.8 oz cream cheese
- 35.2 oz icing sugar
Cake:
- 3 Carrot Boxed Cakes
- 9 Eggs
- 8 oz melted butter
- 7.6 fl oz vegetable oil
- 9 tbsp full-fat yoghurt
- 1½ oranges, zested
- 21 oz carrots, grated
- 5.1 fl oz milk
- 5.3 oz walnuts
- 5.3 oz pineapple, diced
Cream Cheese Frosting:
- 6.9 oz butter
- 13.2 oz cream cheese
- 52.8 oz icing sugar
Instructions
- Preheat your oven to 180 degrees celcius.
- Combine all cake ingredients in a medium-sized bowl and combine until a batter.
- Line an 8-inch cake tin with greaseproof paper and ensure there is an overhand so that the cake can rise as much as needed and not be stodgy.
- Pour the cake mixture into the pre-lined cake tin and bake for 30-35 minutes.
- While the cake is baking, make your cream cheese frosting by whipping your butter until pale and white.
- Add your icing sugar and cream cheese then mix until combined.
- Once the cake is out of the oven and cooled scoop your frosting onto the cake and smoothen out and enjoy!
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