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Chocolate Carrot Cake
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Prep Time:
30 minutes
Total Time:
2 hours 5 minutes
Decadent chocolate twist on a classic favorite cake, finished with creamy cream cheese frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 teaspoons ground cinnamon
  • 3 cups shredded peeled carrots (5 medium)
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar
Instructions:
  • Preheat oven to 350°F and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • Prepare cake mix according to box instructions in a large bowl. Incorporate the fragrant cinnamon, then gently fold in the sweet carrots. Transfer the batter into a pan and bake for 30 to 35 minutes or until a toothpick comes out clean from the center. Allow it to cool completely for about an hour.
  • In a large bowl, use an electric mixer to blend cream cheese and butter until smooth. Add vanilla and mix well. Gradually mix in powdered sugar until frosting is creamy. Spread over cake, then cut into squares. Refrigerate any leftovers.

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