Southern Sweet Cream Carrot Cake

Sweet Cream Carrot Cake Dish 1Southern Sweet Cream Waffle Mix

Southern Sweet Cream Carrot Cake

 

Prep Time15 minsCook Time45 minsTotal Time1 hrYields12 ServingsDifficultyBeginnerCategory

Ingredients

 4 ⅓ cups - San Antonio River Mill Brand® Southern Sweet Cream Waffle Mix
 4 ½ cups - carrots, grated
 1 cup - pecans, finely chopped
 ½ tsp - orange rind, grated
 ½ cup - pineapple, crushed, drained
 ½ cup - coconut
 ½ cup - buttermilk
 1 ½ tsp - nutmeg
 1 ½ tsp - cinnamon
 1 ½ cups - brown sugar, packed
 1 dash - allspice
 3 each - eggs, large
Cream Cheese Frosting
 6 oz - cream cheese, softened
 2 tbsp - butter, softened
 3 ¾ cups - powdered sugar, sifted
 1 ½ tsp - vanilla

Instructions

1

Preheat oven to 350°F. Oil and flour a 9x13” pan (or two 8” round pans).

2

Blend waffle mix, brown sugar, spices and orange rind.

3

Add eggs and buttermilk, stir until dry ingredients are moistened.

4

Stir in remaining ingredients, mix until well blended.

5

Pour batter into prepared pan(s).

6

Bake 9x13” pan 45 to 50 minutes, 8” round pans 40 to 45 minutes or until toothpick inserted in the center comes out clean; remove from oven.

7

Cool cake in pan 10 minutes before removing from pan to wire rack to cool completely.

Cream Cheese Frosting
8

Beat cream cheese and butter until creamy.

9

Add powdered sugar and vanilla; blend until smooth.

10

Frost carrot cake with cream cheese frosting. Sprinkle lightly with additional shredded carrots, coconut and chopped pecans or decorate with holiday candy. Refrigerate until ready to serve.

*note: recipe requires 2 pkgs of mix available as recipe calls for more than 1 pkg of mix contains.

Ingredients

 4 ⅓ cups - San Antonio River Mill Brand® Southern Sweet Cream Waffle Mix
 4 ½ cups - carrots, grated
 1 cup - pecans, finely chopped
 ½ tsp - orange rind, grated
 ½ cup - pineapple, crushed, drained
 ½ cup - coconut
 ½ cup - buttermilk
 1 ½ tsp - nutmeg
 1 ½ tsp - cinnamon
 1 ½ cups - brown sugar, packed
 1 dash - allspice
 3 each - eggs, large
Cream Cheese Frosting
 6 oz - cream cheese, softened
 2 tbsp - butter, softened
 3 ¾ cups - powdered sugar, sifted
 1 ½ tsp - vanilla

Directions

1

Preheat oven to 350°F. Oil and flour a 9x13” pan (or two 8” round pans).

2

Blend waffle mix, brown sugar, spices and orange rind.

3

Add eggs and buttermilk, stir until dry ingredients are moistened.

4

Stir in remaining ingredients, mix until well blended.

5

Pour batter into prepared pan(s).

6

Bake 9x13” pan 45 to 50 minutes, 8” round pans 40 to 45 minutes or until toothpick inserted in the center comes out clean; remove from oven.

7

Cool cake in pan 10 minutes before removing from pan to wire rack to cool completely.

Cream Cheese Frosting
8

Beat cream cheese and butter until creamy.

9

Add powdered sugar and vanilla; blend until smooth.

10

Frost carrot cake with cream cheese frosting. Sprinkle lightly with additional shredded carrots, coconut and chopped pecans or decorate with holiday candy. Refrigerate until ready to serve.

Notes

Southern Sweet Cream Carrot Cake
IngredientsDirections

2 Comments

  1. Theresa
    Theresa on 08/08/2019 at 15:48

    Can I make this with the Sweet Cream Cake mix instead of the waffle mix?

    • Jason Lopez
      Jason Lopez on 08/12/2019 at 15:58

      The Waffle mix has an ingredient deck that is unique and can’t be replicated with the Cake mix. We recommend using the Waffle mix for this recipe.

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