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Carrot-Shaped Carrot Cake
Carrot-Shaped Carrot Cake
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Prep Time:
50 minutes
Total Time:
2 hours 35 minutes
Elevate veggie cake with chocolate cookie crumb "dirt" garnish for an extra touch of whimsy!
Ingredients:
  • 1 box carrot cake mix with pudding in the mix
  • Water, oil and eggs called for on cake mix box
  • Green and orange gel food color
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease a 9 x 5-inch loaf pan with cooking spray and line the bottom with parchment paper. Also, add paper liners to 9 regular-size muffin cups.
  • Prepare cake mix according to package instructions, incorporating water, oil, and eggs. Transfer 2 1/2 cups of batter into a loaf pan, and divide the remaining batter evenly among muffin cups. Bake the loaf for 40 minutes and the cupcakes for 20 minutes. Allow the loaf to cool in the pan for 5 minutes before removing it, and transfer the cupcakes to cooling racks. Let both the cupcakes and loaf cool completely, approximately 1 hour.
  • Trim a triangle-shaped piece from the corners of one end of the loaf using a long serrated knife, and set aside. Use the knife to round the corners of the other short end of the loaf.
  • For the frosting: In a large bowl, blend cream cheese, butter, milk, and vanilla with an electric mixer on low speed until velvety. Slowly mix in powdered sugar, 1 cup at a time, on low speed until the frosting is smooth and easy to spread. In a small bowl, combine 1/2 cup frosting with green food coloring until you reach the desired hue. In a large bowl, mix the remaining frosting with orange food coloring until you achieve the desired color.
  • Gather the cut edges of the cake at the bottom to create a carrot tip and secure with a bit of orange frosting. Frost the carrot with the rest of the orange frosting and add a green frosting top to mimic a carrot. Decorate cupcakes with carrots and tops using the leftover orange and green frosting. Serve the cupcakes alongside the cake.

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