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Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.
In large bowl, prepare cake mix following package directions; stir carrots into batter. Divide batter evenly between prepared pans.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer until smooth. Set aside 2 cups mixture.
Stir walnuts into remaining filling; spoon into cavities of both cakes.
Assemble cake by inverting top layer onto bottom layer. Ice cake with reserved filling.
Refrigerate until ready to serve.
Garnish with additional toasted chopped walnuts, if desired.
Use this carrot technique to top off your favorite carrot cake cupcakes!