Take this veg-tastic cake a step further by garnishing with chocolate cookie crumbs to resemble dirt!
Carrot-Shaped Carrot Cake
- Prep Time 50 min
- Total 2 hr 35 min
- Servings 20
- Ingredients 8
Ingredients
Cake
- 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
Frosting
- 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
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Spray 1 (9 x 5-inch) loaf pan with cooking spray. Line bottom of pan with parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.
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Step2Make cake mix as directed on box using water, oil and eggs. Pour 2 1/2 cups of batter in loaf pan; pour remaining batter evenly into muffin cups. Bake loaf 40 minutes; bake cupcakes 20 minutes. Cool loaf in pan 5 minutes; remove cake from loaf pan and cupcakes to cooling racks. Cool cupcakes and loaf completely, about 1 hour.
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Step3Using long serrated knife, trim triangle-shaped piece from corners of one end of loaf; reserve pieces. With knife, round corners of other short end of loaf.
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Step4For the frosting: in large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. In small bowl, mix 1/2 cup frosting with green color until desired color. In large bowl, mix remaining frosting and orange color until desired color.
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Step5Bring reserved cut edges together at the bottom of cake to form carrot tip. Hold together with some of the orange frosting. Use remaining orange frosting to frost carrot. Use green frosting to make the carrot top. Use remaining orange and green frosting to create carrots and carrot tops on cupcakes. Serve cupcakes with cake.
Nutrition
310
Calories
15g
Total Fat
2g
Protein
42g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 slice
- Calories
- 310
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 16%
- Sodium
- 220mg
- 9%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 24g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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