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Carrot-Shaped Carrot Cake

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Make 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.
  • Step 
    3
    Using 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.
  • Step 
    4
    For 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.
  • Step 
    5
    Bring 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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