Dolled Up Carrot Cake

Okay, here's the lowdown on the carrot cake. I told you it would be easy. If you like carrot cake, pumpkin and spice this is one spicey, good cake.

You may not know how fond I am of the Cake Mix Doctor but I LOOVE HER! So I decided to doctor up a couple of mixes to make this cake. You will need a box of Duncan Hines Decadent Carrot Cake mix, a box of Krusteaz Pumpkin Pie Bars and a box of Jello Instant Pudding (I used cheesecake flavor but vanilla will do if you can't find cheesecake). You will also need 2 - 8 ounce packages of cream cheese, 7 eggs, 1 1/4 cup milk and 1/2 cup oil. This is going to make 2 layers of cheesecake and 3 layers of carrot cake - be sure to use the same size pans for them both. It's something special to look at! (Frosting recipe and ingredient list follows).

First you will follow the cheesecake (filling only) recipe on the bottom of the pumpkin pie bar box - blend 16 ounces of cream cheese with the pie filling and four eggs. (Save the gingerbread crumbs for decorating the cake) Spray two pans with Pam (springform if you have them - but I used my regular cake pan and lined it with parchment paper cut to the bottom of the pan). Split the cheesecake filling between the two pans and bake at 350 degrees for approx 30 minutes. Cool these COMPLETELY!

Meanwhile - with the cake mix -  heat 1 1/4 cup MILK to Hot! Hot! Hot! and dump in the package of dehydrated carrots and raisins. The longer this sits the better but at least 10 minutes. To the package cake mix you will add the package of Jello Instant Pudding, 3 eggs, 1/2 cup oil and the carrots/raisin/milk mixture. Mix until blended, beat at medium speed for 2 minutes and divide evenly (or close - no use stressing over perfection here) between three cake pans that have been sprayed and floured (I use the spray designed for baking - it already has flour in it). Bake these for approx 30 minutes at 350 degrees. You all know how to check for done right? - when the cake springs back when touched in the center and pulls away from the sides of the pan - it's done.

Once everything is COMPLETELY cool you are going to layer the cakes with the cheesecakes - no frosting between the layers - but next time I will spread a thin layer of pumpkin butter on each layer before stacking them - and then frost with your favorite cream cheese frosting. This is mine - 8 ounces of cream cheese,  1/2 stick butter, 2 to 3 cups powdered sugar and 1 teaspoon vanilla. Beat the room temperature butter and cream cheese till smooth and light, add the vanilla, then slowly add the powdered sugar, beating until fluffy and light. After you frost the top and sides of cake you will use the gingerbread crumbs left from the pumpkin pie bars to sprinkle on the sides of the cake.

I promise that your mother-in-law will not be able to tell this cake comes from boxes. Unless of course she reads this blog! Or you use canned frosting - I may cheat a little on the cake but I ALWAYS make my own frosting.

Shopping List: - includes frosting ingredients

Box Duncan Hines Decadent Carrot Cake mix

Box Krusteaz Pumpkin Pie Bars mix

Box Jello Instant Pudding Mix - Cheesecake or Vanilla Flavor

Three 8 ounce packages cream cheese

7 eggs

1 1/2 cup milk (whole is best for cakes)

1/2 cup oil

1/2 stick butter

1 teaspoon vanilla

3+ cups powdered sugar

You guys try this and let me know what you think! Happy Eating!!