Lazy Carrot Cake
Made with butter, eggs, and topped with a whipped cream frosting. So soft and yummy!
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
Tip to Quickly Soften Butter:
Slice the butter stick into about 6-7 pieces on a microwave-safe plate. Put 2 cups of water into a microwave-safe cup. Put the water into the microwave for about 2-3 minutes until it boils. Quickly remove the boiling water and put the plate of butter in the microwave. The heat and moisture in the microwave will gently bring the temperature of the butter up without melting it after a few minutes.