Carrot Cake Mix

Preparation instructions - Items needed:

Cake:

1/2 C Canola or Vegetable Oil

2 Large Eggs, room temperature

1/2 tsp Vanilla Extract

Frosting:

1/2 tsp Vanilla Extract

4 oz. Cream Cheese - room temperature

4 Tbl Butter, softened

Cake: Preheat oven to 350°. Remove carrot & confectioners sugar packages from the large bag. Empty carrot bag into a small bowl and add 1 C boiling water. Set aside to re-hydrate carrots for 30 minutes. After 30 minutes, pour carrots into a mixing bowl and add oil, eggs, & 1/2 tsp vanilla. Mix until well blended. Add remaining dry ingredients from the large bag.   Grease bottom of 8” x 8” baking pan. Using a spatula scrape dough into pan. Bake 30-35 minutes, or until the toothpick in center comes out clean. Cool on rack for 15 minutes. 

Frosting: Combine confectioners sugar with 1/2 tsp vanilla, cream cheese, and butter. Beat until smooth. Spread on top of cooled carrot cake. Refrigerate. 

Suggestions: Consider adding 1/2 – 3/4 C coconut and/or 1/2 C chopped pecans to cake mix before pouring into pan, and/or sprinkle 1/4 C Pecans on frosted cake.

Allergens:  Contains wheat 

No transfats