If you’re looking for a fun new Easter dessert to try this spring, this easy carrot cake recipe is the best gift you can give your family. Filled with white chocolate pudding and topped with cream cheese, this super-wet carrot cake is delicious!
Carrot cake with cream cheese icing is a classic Easter dessert. But this year, you can turn it into a fun dessert and turn it into an amazing, perfectly moist, homemade carrot cake filled with white chocolate pudding.
Almost every recipe I found on the internet uses canned cake mix and canned cottage cheese frosting for Easter cakes. They all seem super easy to make, but I prefer real homemade cakes, with this magic cream cake as one of my favorites to make (and try!). Especially when it comes to holidays and family gatherings like Easter dinner or brunch.
Although I’ve made dozens of cakes in a wide variety of flavors, I don’t have much experience with carrot cakes. To tell you the truth, I’m not a big fan of carrots, so I’ve refused to try any kind of carrot cake for years. I’ve always imagined that carrots have a lot of flavor in cake and that seems gross.
I’ve been a real jerk! One day I decided to try the carrot cake and I realized that I was missing a lot. Carrot cake tastes great. You can’t even tell there are carrots in it.
Ingredients :
- The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
- 14 oz sweetened condensed milk
- 8 oz Cool Whip
- 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn’t)
- 6 oz (half a tub) of whipped cream cheese (must be whipped)
- Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you’d like)
- Approx. 1 cup chopped pecans (sprinkle on as much or as little as you’d like)
HOW TO MAKE IT :
CLICK NEXT PAGE BELOW TO CONTINUE READING …
