Me + Cake + Microwaving... It just isn't going to happen.
I have to give the guy credit though... His cake looked AWESOME! So I decided to alter the recipe a little to fit how I like to cook! If you're looking for a yummy, super quick, and super simple carrot cake recipe... then head over to Bittersweet to check his out!
If you want to bake it... then stick around!
Quick and Simple Carrot Cake with Cream Cheese White Chocolate Glaze
1 box of white or yellow cake mix *I used white*
1/3 cup vegetable oil
3/4 cup water
3 egg whites
1 teaspoon vanilla
2 tablespoons pumpkin pie spice
1/3 cup vegetable oil
3/4 cup water
3 egg whites
1 teaspoon vanilla
2 tablespoons pumpkin pie spice
2 cups grated carrots
1 cup white chocolate chips
4 oz cream cheese, softened
3 tablespoons milk
1 cup white chocolate chips
4 oz cream cheese, softened
3 tablespoons milk
First things first... you need a great helper like mine!
(please ignore the horribly messy bookshelf in the background)
Once you've got that all squared away you should preheat your oven to 350F and grease and flour your bundt pan (you could use any pan you wanted, but I used what I call my cathedral bundt pan.
It's my favorite.
Tip Time: When grating your carrots, you'll want to make sure that you get as much water as possible out! Usually I will use cheesecloth to wring it out, but I was fresh out. So, I tried blotting with paper towels,
which didn't work. I ended up just wringing them out very carefully with paper towels.
After you get your carrots done mix them with the cake mix, oil, water, egg whites, vanilla, and pumpkin pie spice. This is where your eager helper comes in handy. They love to stir!!!
Once you get it mixed well, pour it into your prepared pan.
Bake at 350 for 35-40 minutes. If you see that the edges are looking a little more brown than you'd like and the center isn't done yet, you can sit your bundt pan on a cookie sheet to slow it down.
Remove from oven when a toothpick inserted, comes out clean.
Once you've got that all squared away you should preheat your oven to 350F and grease and flour your bundt pan (you could use any pan you wanted, but I used what I call my cathedral bundt pan.
It's my favorite.
Tip Time: When grating your carrots, you'll want to make sure that you get as much water as possible out! Usually I will use cheesecloth to wring it out, but I was fresh out. So, I tried blotting with paper towels,
which didn't work. I ended up just wringing them out very carefully with paper towels.
After you get your carrots done mix them with the cake mix, oil, water, egg whites, vanilla, and pumpkin pie spice. This is where your eager helper comes in handy. They love to stir!!!
Once you get it mixed well, pour it into your prepared pan.
Bake at 350 for 35-40 minutes. If you see that the edges are looking a little more brown than you'd like and the center isn't done yet, you can sit your bundt pan on a cookie sheet to slow it down.
Remove from oven when a toothpick inserted, comes out clean.
Let sit in pan for 5 minutes, then flip out onto a plate.
Let cool completely (c-o-m-p-l-e-t-e-l-y)
When cool melt white chocolate (30 second intervals in the microwave) and beat it with the cream cheese. Add 1 T of milk at a time until you've reached the perfect consistency to glaze.
Spoon over cake, slice, and enjoy!!!!
When cool melt white chocolate (30 second intervals in the microwave) and beat it with the cream cheese. Add 1 T of milk at a time until you've reached the perfect consistency to glaze.
Spoon over cake, slice, and enjoy!!!!
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