Carrot Cake

Moist, warmly spiced, and filled with shredded carrots and crunchy walnuts, this carrot cake is a delicious twist on our Classic Yellow Cake Mix. Top it with a creamy homemade cream cheese frosting for a classic cake that’s perfect for Easter, holidays, or anytime you’re craving a slice of carrot cake.

What You Need

For the Cake

  • 1 package ROSETTE’S Classic Yellow Cake Mix
  • 3 eggs
  • 1/4 cup milk
  • 8 tbsp butter, melted
  • 1/2 cup shredded carrots
  • 1/2 cup chopped walnuts
  • 1 tsp cinnamon
  • A few drops of carrot cake extract, to taste (optional)

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1 tbsp heavy cream or milk, plus more as needed
  • 1/2 cup powdered sweetener, or to taste
  • 1/2 tsp vanilla extract

For Decorating (Optional)

  • Crushed walnuts
  • Finely shredded or peeled carrot

Bake This Way

  1. Prepare ROSETTE’S Classic Yellow Cake Mix according to the package directions.
  2. Fold in the shredded carrots, chopped walnuts, cinnamon, and carrot cake extract, if using.
  3. Pour the cake batter into your prepared pan and bake according to the package directions, checking for doneness before removing from the oven. Let the cake cool completely before frosting.
  4. Make the frosting. Beat the softened cream cheese until smooth. Add the heavy cream or milk, powdered sweetener, and vanilla extract. Beat until creamy and fluffy. Add a little more cream or milk if needed to reach your preferred consistency.
  5. Spread the cream cheese frosting evenly over the completely cooled cake.
  6. Sprinkle with crushed walnuts and finish with a little shredded or peeled carrot, if desired.
  7. Enjoy!

ROSETTE’S Tip: Make sure the cake is completely cool before frosting so your cream cheese frosting stays thick and creamy. Sweeten the frosting to your taste, and refrigerate any leftovers.


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