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Lazy Carrot Cake is made with butter, and eggs, and topped with whipped cream frosting! When my kids were toddlers and preschoolers, we spent a lot of time cooking, baking, and playing in the kitchen. That’s how this delicious Lazy Carrot Cake was born. When I found this boxed cake in our pantry, I decided to try the same technique we use for our Lazy Chocolate Chip Cookies… and it WORKED!
Lazy Carrot Cake
This Lazy Carrot Cake is so easy to make, perfectly moist, and topped with an easy homemade whipped cream frosting. Although it’s easy to make with just a few ingredients, it still has all of the flavors and spices we love, like brown sugar, cinnamon, ginger, nutmeg, and carrots.
Traditional carrot cake has a cream cheese frosting. You can use that or use our homemade whipped frosting. It’s so light and fluffy (and I mean incredibly fluffy). It smothers this delicious carrot cake in a way that will leave you craving another piece.
Ingredients
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Boxed carrot cake mix
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Butter at room temperature
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Eggs
Instructions
In a large bowl, stir the dry ingredients with the wet ingredients. Fold the mixture into a baking dish prepared with non-stick spray (or parchment paper). We used an 8×8-inch pan for our cake batter, but a 9-inch cake pans also works. The thickness of the cake layer will vary by pan size and it will also impact the baking time. Simply use a toothpick in the center of the cake to determine whether or not your cake is done.
Frosting Ingredients
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Heavy cream
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Powdered sugar
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Vanilla extract
While the Lazy Carrot Cake is baking, whisk up this delicious frosting! These 3 ingredients make an incredible whipped cream frosting that stays perfect as long as it is in the refrigerator. It has a creamy and fluffy texture, with the perfect hint of sugary sweetness.
Additional Toppings:
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Sprinkles
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Grated carrots
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Walnuts
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Coconut
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Raisins
If you prefer to eat the cake warm out of the oven, I say do it! Cut the cake into squares with a knife and put a fresh scoop of the whipped cream frosting on the side. Dip the cake into the cold frosting and, well, thank me later. Or, you can wait for the cake to cool on a cooling rack and spoon on the whipped topping or spread it on with a rubber spatula. Store the leftovers in an airtight container in the fridge for up to 3 days.
More Easy Easter Recipes and Desserts by Smart School House:
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Lazy Chocolate Chip Cookies
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Colored Deviled Easter Eggs
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Peeps Houses
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Carrot Patch Brownies
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Peeps Race Cars
Lazy Carrot Cake Recipe
Lazy Carrot Cake
Equipment
- Mixing bowl
- Electric hand mixer
- Non-stick spray
- 8×8 inch baking dish
Ingredients
For the Cake
- 1 box carrot cake mix
- ½ cup butter at room temperature *see tip below for quickly bringing butter to room temp.
- 2 eggs
For the Frosting
- Refrigerated mixing bowl (place it in the freezer for about 10 minutes)
- Refrigerated electric whisk (place it in the freezer for about 10 minutes)
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees
- Add the cake mix, butter, and eggs to a mixing bowl
- Mix ingredients until fully combined
- Place batter into baking dish prepared with non-stick spray
- Bake for about 35 minutes or until the center of the cake is baked (use the toothpick test, especially if you’re using a different size baking dish)
- Let the cake cool completely and then cover with whipped cream frosting
For the Frosting
- Remove the mixing bowl and whisk attachment from the freezer
- Add the heavy cream to the cold bowl and whisk on high for a few minutes until it thickens
- Add in the powdered sugar and vanilla extract
- Mix on high again for a few more minutes until peaks form
- Cover the Lazy Carrot Cake with the frosting
Notes
