You might have seen the photo booth photos over at 52 Mantels, if you follow my daughter’s blog, but let me share it again.
So, here is another birthday cake. I made it gluten free because it was for my Celiac girl. But, it would be easy to use any spice cake mix. You just mix it according to the package and add a few scrumptious things, in the style of the Puddin’ Hill Cookbook. Can’t even tell it is a mix!
|Easy Spice Carrot Cake with Cream Cheese Icing|
- 1 Spice Cake Mix (mixed with ingredients on back of package, using pineapple juice in place of water)
- 2 tbsp sour cream
- 1 cup grated carrots
- 1 15 oz can of crushed pineapples (drain juice and save to use instead of water)
- 1 cup chopped pecans
- Mix cake mix with ingredients listed on the back. Add sour cream and blend. Add in pineapples and nuts. Cook in 2 round cake pans at 350 for about 25 minutes.
- cups powdered sugar
- tbsp cream cheese
- stick butter
- /2 cup Crisco
- Let the cream cheese and butter soften at room temperature. Mix all ingredients and if needed, add a splash of milk. I didn’t need any. Ice bottom layer and hold second layer in place on top with toothpicks.
Might have to join a few blog parties, of course: