Images

Carrot Cake With Cream Cheese Filling Zoom

Carrot Cake With Cream Cheese Filling


Tasty cream cheese icing makes for memorable cakes. Baking your favorite carrot (or spice) cake batter in our Fanci-Fill Cake Pan Set allows you cram in more cream-cheesy goodness.
Makes: Cake serves 8-10.
Skill Level: None
Products available at:

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.

Step 2

In large bowl, prepare cake mix following package directions; stir carrots into batter. Divide batter evenly between prepared pans.

Step 3

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.

Step 4

In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer until smooth. Set aside 2 cups mixture.

Step 5

Stir walnuts into remaining filling; spoon into cavities of both cakes.

Step 6

Assemble cake by inverting top layer onto bottom layer. Ice cake with reserved filling.

Step 7

Refrigerate until ready to serve.

Step 8

Garnish with additional toasted chopped walnuts, if desired.

Do you have everything you need to get started?
Supply List Techniques Used
Viewing Options
Detailed List Simple List
Ingredients

Products

 
$7.99  

This item is currently not available.

spice cake mix

1 pkg spice cake mix

carrots

1 cup carrots (shredded)

cream cheese

1 pkg cream cheese (softened)

butter

1/4 cup butter (softened)

confectioners' sugar

1 1/2 cups confectioners' sugar

walnuts

1 cup walnuts (chopped and toasted)

Tools

Products

Use this carrot technique to top off your favorite carrot cake cupcakes!

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Carrot Cake With Cream Cheese Filling is rated 4.0 out of 5 by 15.
Rated 1 out of 5 by from I don't think this is an in testing cake it looks like nothing it the worst cake ever in history of cakes
Date published: 2014-07-12
Rated 4 out of 5 by from Love the taste, but I doubled the filling/icing recipe and STILL didn't have enough to frost the cake. Wonder what went wrong... I filled the pan channels only so they were even with the cutout "bump" in the middle of the pans, but still -- I didn't have enough filling to frost the top -- only the sides.
Date published: 2011-10-18
Rated 5 out of 5 by from This cake is my new favorite!!
Date published: 2011-06-10
  • y_2018, m_7, d_22, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_15
  • loc_en_US, sid_WLPROJ-1563, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton