Saturday, October 13, 2012

In a Pinch Pumpkin Carrot Cake with Cream Cheese Frosting


Ingredients:

Cake: 

1- 18 ounce box of carrot cake
1-15 oz canned pumpkin
1 large carrot, grated

Cream Cheese Frosting:


1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

Directions:
Preheat oven to 325-350 degrees.  Lightly spray a loaf pan with non stick spray.

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. Set aside.

Mix cake mix with canned pumpkin.  Spread into loaf pan and bake for approximately 40 minutes or until tester comes out clean. Allow to cool for 10 minutes. Serve with cream cheese frosting. Enjoy!