Easy Carrot Cake with Whipped Cream Icing

Easy Carrot Cake with Whipped Cream Icing

Easy Carrot Cake with Whipped Cream Icing

Ingredients

Easy Carrot Cake

  • 1 box carrot cake
  • 1 small box of instant cheesecake pudding mix
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 eggs
  • 1 tsp vanilla

Carrot Cake Oreo Whipped Cream Icing

  • 2 cups heavy whipping cream
  • 12 Carrot Cake Oreos, plus more for garnish
  • 1/4 cup powdered sugar (you may add more if you want sweeter)
  • 1 tsp vanilla

Instructions

Easy Carrot Cake

  • Blend together 1 carrot cake mix, 1 small box of instant cheesecake pudding, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, 4 eggs and 1 teaspoon of vanilla.
  • Pour evenly in 2 – 9 inch round greased cake pans or bundt pan.
  • Bake at at 350 degrees for glass or metal pans and 325 degrees for dark or coated pans – in 9 inch pans for 24 to 34 minutes or 39 to 50 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook! Let cool in pan for 10 to 15 minutes and then turn over onto baking rack to finish cooling completely.
  • While cake is cooling. Pulse 1 sleeve of carrot cake oreo cookies until they are pretty fine. If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin!

Carrot Cake Oreo Whipped Cream Icing

  • Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.
  • Once completely cooled, ice cake and serve. For bundt cake you can serve on the side or fill middle and top with additional Oreos for presentation.
  • Store in refrigerator for up to 3 to 4 days.

See other recipes