Box cake? What box cake!? This recipe may start with this cheat, but it’s much better than the recipe on the box. I recommend starting a fire in the fireplace before you start cooking so you can burn the box afterward.
Ingredients
- One 15.25 oz. box “Carrot Cake” mix. (I like the one that has the little orange pieces of fake carrot in it, but any brand will do.)
- Three Eggs, 1/2 cup Oil, and 1 cup Water (or whatever your brand of cake mix requires)
- Three Large Carrots
- 3/4 cup Golden Raisins
- 1/2 cup Coarsely Chopped Walnuts (Or you Southerners can use Pecans instead, bless your hearts!)
- Cream Cheese Frosting (I won’t judge you if you use ready-prepared frosting. I really won’t. But, I’ll be posting my recipe for this soon!)
Directions
- Pre-heat oven per directions on the box.
- Run carrots through a food processor until finely ground (or grate and chop them if you need an upper-arm workout.) Set aside.
- Chop walnuts. Set Aside.
- Prepare cake mix per the instructions on the box.
- Add carrot, golden raisins, and walnuts and mix thoroughly.
- Spoon into muffin/cupcake tin prepared with paper cupcake liners, filling each one about 2/3 full. (If you don’t have paper cupcake liners, I’m sure it will be fine with just a coating of cooking spray, but they really turn out better with liners…. Actually, go get some liners before you start your batter, OK?)
- Bake per directions on the box.
- Remove from oven and transfer to rack to cool.
- After thoroughly cooled, frost with cream cheese frosting.
- Decorate with Sprinkles, or if you’re feeling especially ambitious, you can mix some orange and green food coloring into a bit of your frosting and pipe those cute little frosting carrots on the top instead. (Show off!)