Easy Carrot Cake

Name: Easy Carrot Cake
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/4 cup miracle whip; 1 box gluten-free yellow cake mix (reg. works too); 4 eggs or equivalent of egg substitute; 1/4 cup cold water; 2 tsp ground cinnamon; 2 cups finely shredded carrots; 8 oz cream cheese; 1 tbsp vanilla; 3 1/2 cups powdered sugar

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Easy Carrot Cake

Stephanie Goldman @cook_3867977

Saved

Ingredients

35 mins

12 servings

1 1/4 cupmiracle whip
1 boxgluten-free yellow cake mix (reg. works too)
4eggs or equivalent of egg substitute
1/4 cupcold water
2 tspground cinnamon
2 cupsfinely shredded carrots
8 ozcream cheese
1 tbspvanilla
3 1/2 cupspowdered sugar

Saved

Steps

35 mins

1

For cake: heat oven to 350 degrees.
2

Beat miracle whip, cake mix, eggs, water, & cinnamon until well blended. Stir in carrots. Pour into greased 13x9 baking pan.
3

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
4

For frosting: beat cream cheese & vanilla at medium speed with electric mixer until well blended. Gradually add sugar, beating until light & fluffy. Frost cake.