Carrot Cake Nests

Doctored Carrot Cake

For the Bundt cakes

• 1 box Spiced Cake Mix
• 4 large eggs
• 1/3 cup vegetable oil
• 1 8oz can crushed pineapple in juice, drained, reserve juice
• Reserved pineapple juice + water to equal 1 cup
• 2 cups finely grated carrots (don’t use pre shredded!)
• 1 tsp vanilla
• 1/2 cup chopped pecans

For the Frosting:

• 8oz Lifeway Farmer Cheese
• 8oz cream cheese, room temp
• 2 tsp vanilla extract
• 3-4 cups powdered sugar

Preheat oven to 350°F and prepare pan. I used a Bundt cake pan but this recipe will also yield 2 (8x4-inch) loaves pans or 1 (13x9-inch) cake pan. Spray the pans with oil spray. Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl in mixer at low speed until moist about 30 seconds. Increase to medium speed for 2 minutes.

Stir in carrots, pineapple and pecans and mix until well combined. Pour batter into pans and bake immediately. Pour batter 3/4 full if you are using the Bundt cake pan.

Bake Time:

Bundt cake pan: 20-25 minutes

9 x 13 pan:  23 – 28 minutes

8 x 4 loaf pans:  40 – 45 minutes

Frosting:

Beat the cream cheese until nice and fluffy, add the Farmer cheese and mix until they become together and smooth, add powdered sugar and mix well, add vanilla extract.

Once the Bundt cakes come off the oven and cool down, I add cream cheese frosting on top with the help of a piping bag, I also dyed some shredded coconut and add on top and finished up with some chocolate eggs on top.