Our very best Carroty Cake can be made anytime at home. Our new packaging makes TWO loaves or round cakes, perfect for a layered carrot cake, or, make one a time and save the rest of the mix for another time. We love to bake and freeze this cake for the best dessert to have on hand anytime guests pop in!
Check out our very favourite cream cheese frosting in the recipe section below. A winner every time!
Make 24 muffins/cupcakes, 2 loaves, 2 x 8-9 inch round cakes
OUR BEST CREAM CHEESE FROSTING!!
113 grams butter (1 stick), Room temperature
170 grams cream cheese (3/4 cup), Room temperature
454 grams icing sugar (about 3 ½ cups)
1 tsp best vanilla extract
Place butter and cream cheese in a stand mixer (or use a hand mixer) and beat until smooth and fluffy. Add in half the icing sugar and beat well, scraping sides and beater with a spatula as needed. Add the remaining powdered usgar and vanilla and beat until fluffy and holds it's shape when you swipe a finger or spoon though. Add more powdered sugar for a more stiff frosting.
To frost:
Dollop frosting either between layers of cake or on top of a loaf or round. Using the back of a soup spoon make swirls with the frosting but don't fuss too much over it- Less is more! Add toasted walnuts for crunch and flavour if desired!
To create a glaze:
Add milk 2 tbsp at a time until the frosting thins and is pourable. For a thick glaze, as we have in the photos, the glaze should be thick like honey and it will take a few minutes to drop down the sides. For a thinner glaze look for a thin yoghurt consistency. Pour the glaze over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let dry slightly before serving and enjoy!
Our very best Carroty Cake can be made anytime at home. Our new packaging makes TWO loaves or round cakes, perfect for a layered carrot cake, or, make one a time and save the rest of the mix for another time. We love to bake and freeze this cake for the best dessert to have on hand anytime guests pop in!
Check out our very favourite cream cheese frosting in the recipe section below. A winner every time!
Make 24 muffins/cupcakes, 2 loaves, 2 x 8-9 inch round cakes
OUR BEST CREAM CHEESE FROSTING!!
113 grams butter (1 stick), Room temperature
170 grams cream cheese (3/4 cup), Room temperature
454 grams icing sugar (about 3 ½ cups)
1 tsp best vanilla extract
Place butter and cream cheese in a stand mixer (or use a hand mixer) and beat until smooth and fluffy. Add in half the icing sugar and beat well, scraping sides and beater with a spatula as needed. Add the remaining powdered usgar and vanilla and beat until fluffy and holds it's shape when you swipe a finger or spoon though. Add more powdered sugar for a more stiff frosting.
To frost:
Dollop frosting either between layers of cake or on top of a loaf or round. Using the back of a soup spoon make swirls with the frosting but don't fuss too much over it- Less is more! Add toasted walnuts for crunch and flavour if desired!
To create a glaze:
Add milk 2 tbsp at a time until the frosting thins and is pourable. For a thick glaze, as we have in the photos, the glaze should be thick like honey and it will take a few minutes to drop down the sides. For a thinner glaze look for a thin yoghurt consistency. Pour the glaze over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let dry slightly before serving and enjoy!
