Easy Rustic Carrot Cake

Whip up this carrot cake for your dessert tonight. A moist carrot cake that is topped with a homemade cream cheese frosting.

INGREDIENTS:

1 box carrot cake mix, betty crocker is the one i use

1 C water

2/3 C canola oil

3 eggs

Frosting ingredients:

1/2 cup 1 stick unsalted butter; softened

8 ounces cream cheese; softened

3 – 4 cups powdered sugar

2 teaspoons pure vanilla extract

Cinnamon for topping

DIRECTIONS:

Pam spray a 9×13 pan, preheat the oven to 350 degrees.

Using a stand mixer; mix the cake mix, water, canola oil and eggs
together until combined. Once the batter is ready you can pour into your pan.

Bake for 25-30 minutes or until a knife comes out clean.

Place carrot cake on a cooling rack to cool down completely.

Frosting Directions:

Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.

Scoop the frosting on top of the cake then smooth the frosting out.

Sprinkle cinnamon on the top.

Cut and serve your rustic carrot cake.