Easy pudding and carrot cake dessert recipe

Carrot cake combines the appeal of dessert with a nutrition-packed vegetable. This carrot and pudding cake recipe uses off-the-shelf mixes to speed up the process. Although Recipe River advocates for cooking from scratch for health, quality, and affordability, sometimes rules need to bend. Dessert is hardly the pillar of a nutritious diet, so it is a good place to indulge in easy recipes using mixes. Such recipes can produce great results too.

This carrot cake is made as a three layer cake, which allows even more frosting to be integrated throughout the cake. If you only have two round cake pans, go ahead and make a two layer cake. You will just have to increase the baking time by 5 to 10 minutes.

Recipe ingredients:

1 box yellow cake mix

1 box instant vanilla pudding

1/2 teaspoon salt

2 teaspoons cinnamon

4 eggs

1/3 cup milk

1/4 cup vegetable oil

3 cups shredded carrots

1 cup finely chopped pecans

Grease and flour three 9-inch round cake pans. Set your oven for 350 degrees F and get out your electric mixer. In a large bowl, add the cake mix, pudding mix, salt, cinnamon, eggs, milk and vegetable oil. Beat on medium for about two minutes until you produce a smooth batter free of any dry clumps. Then with a spoon, stir in the shredded carrots and chopped pecans.

Pour the batter into the three cake pans, dividing it equally. Bake the cakes for about 20 minutes until a toothpick inserted in center comes out clean. Allow the cakes to cool for 10 minutes before removing from the baking pans. Then let them cool completely before frosting.

When assembling the layer cake, you may need to use a long knife to trim off a dome on one or more of the cake rounds. This will help make the layers flat and fit together on a level plane. Just eat what you trim off for a snack.

A cream cheese frosting will compliment this cake nicely. Or, you can never go wrong with a plain butter cream frosting. If you want to continue with the easy off-the-shelf strategy with this dessert, use a frosting from the store. If you want to make a cream cheese frosting, here’s the recipe.

Recipe ingredients:

1 8-ounce package cream cheese

1/4 cup butter

2 cups powdered sugar

1 teaspoon vanilla extract

Soften the cream cheese and butter to room temperature. Beat all the ingredients together until the frosting is smooth and fluffy. If the frosting feels too stiff, beat in a teaspoon or two of milk.

Frost the carrot pudding cake between the layers, on the sides, and over the top.

© Falbe Publishing.

Other websites from this publisher: The Fantasy Tavern - Home Canning - Halloween - Christmas - Star Trek - Dogs - Tattoos - Dragons - Swords - Global Warming