Carrot Spice Cake with Lemon Cream Cheese Frosting)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-12
Ingredients
  • 1 box yellow cake mix
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • oil, eggs, water as called for by cake mix directions
  • 1 cup shredded carrots
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts, optional
  • 8 ounces cream cheese, room temperature
  • 1 pound powdered sugar
  • juice of one lemon
  • water, as needed to thin the frosting
Instructions
  1. Stir spices into the cake mix, then prepare mix according to package directions, adding water, oil and eggs as specified. Stir in carrots, raisins and nuts and pour into 2 greased 8-9 inch round cake pans. Bake at 350 degrees until a toothpick inserted into the center comes out clean, about 20-35 minutes depending on your pan size.
  2. Remove cakes from pans carefully and cool completely on a wire rack before frosting. While cakes are cooling, prepare the frosting. Whip the softened cream cheese in a mixer on high until fluffy. Add the powdered sugar, mixing on low to begin incorporating. Continue to mix while adding the lemon juice and enough water to thin the frosting to a spreadable consistency. Whip on high for the last 30 seconds. Lay one layer on a plate top side down and frost the center. Top with the second layer and completely frost the top and sides.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/02/babies-puppies-grandmas-and-birthdays-plus-carrot-spice-cake-with-lemon-cream-cheese-frosting/