Carrot Cake With Boxed Cake Mix

• porções: 15 servings
• tempo ativo: 25 minutes
• tempo total: 1 hour 40 minutes

Ingredientes

Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans

Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.

1 box Spice Cake Mix, sifted (We used Duncan Hines)

1 cup (121g) all purpose flour

1 cup (200g) granulated sugar

1/2 (3 g) teaspoon salt

1 cup (242 g) sour cream

1/2 cup (118 g) milk

3 large eggs, room temperature

1 teaspoon (3 g) cinnamon

1/2 teaspoon (2 g) ginger

1 1/4 cups (112g) Grated Carrots (small pieces)

3/4 cup (50g) shredded coconut- We used Baker's Angel Flake Sweetened Coconut

4oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out)

3/4 cup (92g) chopped pecans

1/4 cup vegetable oil **

2 sticks (226g) unsalted butter, softened

2 (8oz) packages cream cheese, softened (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.

2 teaspoons (8 g) vanilla extract

1/2 teaspoon salt (2g)

6 to 6 1/2 cups (690g to 747g) powdered sugar

Instruções

In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.

To this add the eggs, milk, vegetable oil and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.

Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.

Makes approximately 7 cups of batter.

Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.

Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9 inch cake.