Carrot Bundt Cake From Cake Mix

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Grease a cake pan using melted vegetable shortening and flour, ensuring all areas are covered.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, break 4 eggs and add 1/4 cup of milk, whisking until combined.

Add 1/2 cup of melted and cooled butter to the egg mixture.

Mix in 1 box of vanilla cake mix and 2 teaspoons of ground cinnamon until smooth, being careful not to create a mess.

Fold in 2 cups of shredded carrots using a silicone spatula until evenly coated with the batter.

Transfer the cake batter into the greased cake pan and smooth the top for even baking.

Place the cake in the oven on the middle rack and bake for 40 to 50 minutes, checking with a toothpick for doneness.

Let the cake cool in the pan for 5 to 10 minutes before inverting onto a cooling rack.

Prepare the cream cheese frosting by combining 8 oz of cream cheese and 1/2 cup of room temperature butter in a medium mixing bowl.

Add 2 teaspoons of vanilla extract and 2 tablespoons of milk, mixing with an electric mixer starting on low speed and increasing to high until fluffy.

Gradually add 16 oz of confectioner sugar, mixing on low speed and then increasing to high until smooth and spreadable.

Prepare a piping bag with a jumbo tip for frosting the cake.

Transfer the cream cheese frosting into the piping bag, ensuring it's ready for decoration.

Ensure the cake is completely cooled to 70-75°F before frosting.

Use a cake lifter to transfer the cake to a serving box for transportation.

Pipe the cream cheese frosting on top of the cake, starting by dividing the frosting into sections for even distribution.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens