Boxed Carrot Cake
This recipe uses...
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Prepare the Cake Pans
Look for a few different-sized cake pans to create a variety of shapes. We used a 5-inch pie pan, a 4-inch pie pan, and a 4-inch mini cake pan, but any small cake pans will work. If the pans aren’t non-stick, grease them well with oil or cooking spray to prevent sticking.
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Preheat the Oven
Follow the baking instructions on the carrot cake mix. Most boxed mixes recommend 325°F (163°C), but check your package to be sure.
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Mix the Cake Batter
In a large mixing bowl, combine one package of carrot cake mix, 2 tablespoons of Carrot Spreggies, 1/3 cup vegetable oil, 3 eggs, and 1 1/4 cups water. The extra 1/4 cup of water helps rehydrate the Carrot Spreggies and keeps the cake moist. Stir until the batter is smooth and well combined.
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Bake the Cakes
Pour the batter into the prepared cake pans, filling each about two-thirds full. Baking times will vary depending on the size and material of the pans, so check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Here’s how long it took for ours:
- 5-inch pie pan: ~20 minutes
- 4-inch pie pan: ~14 minutes
- 4-inch cake pan: ~18 minutes
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Bake in Batches as Needed
Once a cake is done, remove it from the pan, re-grease the pan, and continue baking the remaining batter. With the pans we used, this recipe made about six small cakes, which gave us plenty to decorate while leaving one aside for snacking.
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Cool the Cakes Completely
Before frosting, let the cakes cool to room temperature. If they are still warm, the frosting will melt and become difficult to work with.
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Color the Frosting
Divide the whipped cream cheese frosting into two bowls. In one, mix in Carrot Spreggies to create an orange frosting. In the other, mix in Spinach Spreggies for green. Adjust the amount of powder depending on how deep you want the colors to be. The veggie powders add a subtle earthiness but blend well with the sweet frosting.
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Decorate the Cakes
Decorating can be as simple or creative as you like. We made three different variations:
A layered cake using two 4-inch pie cakes, with frosting in between and crushed pecans pressed along the sides.
A small stacked cake with two 4-inch cake layers, lightly frosted on the sides and decorated on top with small orange carrots piped with carrot frosting and green leaves made with spinach frosting.
A single cake using a 6-inch pie cake, flattened on top and fully covered in orange frosting, with a swirl of green frosting in the center.
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Enjoy!
Once decorated, the cakes are ready to serve. The combination of soft carrot cake, creamy frosting, and natural colors makes for a fun and easy dessert that feels homemade with minimal effort.
Bake Mode is Off
Directons
-
Prepare the Cake Pans
Look for a few different-sized cake pans to create a variety of shapes. We used a 5-inch pie pan, a 4-inch pie pan, and a 4-inch mini cake pan, but any small cake pans will work. If the pans aren’t non-stick, grease them well with oil or cooking spray to prevent sticking.
-
Preheat the Oven
Follow the baking instructions on the carrot cake mix. Most boxed mixes recommend 325°F (163°C), but check your package to be sure.
-
Mix the Cake Batter
In a large mixing bowl, combine one package of carrot cake mix, 2 tablespoons of Carrot Spreggies, 1/3 cup vegetable oil, 3 eggs, and 1 1/4 cups water. The extra 1/4 cup of water helps rehydrate the Carrot Spreggies and keeps the cake moist. Stir until the batter is smooth and well combined.
-
Bake the Cakes
Pour the batter into the prepared cake pans, filling each about two-thirds full. Baking times will vary depending on the size and material of the pans, so check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Here’s how long it took for ours:
- 5-inch pie pan: ~20 minutes
- 4-inch pie pan: ~14 minutes
- 4-inch cake pan: ~18 minutes
-
Bake in Batches as Needed
Once a cake is done, remove it from the pan, re-grease the pan, and continue baking the remaining batter. With the pans we used, this recipe made about six small cakes, which gave us plenty to decorate while leaving one aside for snacking.
-
Cool the Cakes Completely
Before frosting, let the cakes cool to room temperature. If they are still warm, the frosting will melt and become difficult to work with.
-
Color the Frosting
Divide the whipped cream cheese frosting into two bowls. In one, mix in Carrot Spreggies to create an orange frosting. In the other, mix in Spinach Spreggies for green. Adjust the amount of powder depending on how deep you want the colors to be. The veggie powders add a subtle earthiness but blend well with the sweet frosting.
-
Decorate the Cakes
Decorating can be as simple or creative as you like. We made three different variations:
A layered cake using two 4-inch pie cakes, with frosting in between and crushed pecans pressed along the sides.
A small stacked cake with two 4-inch cake layers, lightly frosted on the sides and decorated on top with small orange carrots piped with carrot frosting and green leaves made with spinach frosting.
A single cake using a 6-inch pie cake, flattened on top and fully covered in orange frosting, with a swirl of green frosting in the center.
-
Enjoy!
Once decorated, the cakes are ready to serve. The combination of soft carrot cake, creamy frosting, and natural colors makes for a fun and easy dessert that feels homemade with minimal effort.