Carrot Walnut Cake: This quick and easy version of a classic carrot cake recipe is made with a box cake mix and has a light whipped frosting that makes this cake irresistible!
1 -3.4 ounceinstant Jello French Vanilla pudding mix
1cupgrated carrotsabout 2 good sized carrots
½cupchopped walnuts plus extra for garnishing
3eggs
1cupmilk
½cupolive oil
Pudding
1 -3.4 ounceJello French Vanilla pudding mix
3cups milk
Frosting
2cupsheavy cream
4tablespoonspowdered sugar
Instructions
Cake
Preheat your oven to 350 degrees F.
Butter a 9x13 dish or spray with non-stick cooking spray. Set aside.
In a large bowl, pour the cake mix, instant French vanilla pudding, carrots, and walnuts. Mix until all ingredients are combined using a Danish dough hook, a fork, or a whisk. You can also do this in the bowl of an electric mixer on low speed.
Add the eggs, milk, and oil to the flour mixture. Mix until all combined. For this step you can use the paddle attachment of a stand mixer on medium speed or a hand mixer.
Pour the dough into the prepared 9x13 dish. Bake in the preheated oven for 28 to 30 minutes or until the edges are set and a toothpick inserted comes out clean. Note: If you use a different cake mix than I did the cooking time and temperature may be different.
Let the cake cool completely. With the handle of a wood spoon or a straw poke holes all over the cake.
Pudding
Mix the ingredients for the pudding (milk and instant French Vanilla pudding mix).
Gently pour over the cake.
Place the cake in the freezer for 10 minutes to allow the pudding to firm up (just enough time to make the frosting). If you don't want to freeze it, you can let it set at room temperature for an hour or longer so the pudding can firm up.
Frosting
Pour the cold, heavy cream in a clean bowl of a stand mixer or mixing bowl if you are using a hand mixer and whip on high until you get soft peaks (approximately 2 to 3 minutes).
Add the sugar and mix until you get stiff peaks.
Carefully spread over the cake with an offset spatula or the back of a spoon.
Sprinkle walnuts on top, serve and enjoy!
Notes
STORAGE: for 3-4 days in an airtight container at room temperature. You can put it in the fridge in an airtight container to keep it fresh for even longer (up to a week). FREEZING: I would recommend freezing the cake without the pudding or frosting. The cake, wrapped in a freezer safe bag, can be frozen for up to 2 months.