This is another one of my Pampered Chef recipes from the Season's Best Fall/Winter 2009. This is one I plan to make for at least one of my upcoming shows. I made these for my birthday the other day to bring in to work, and they were a huge hit - it has been requested that I make them again. (Not requested that I share the recipe... just that I actually make more of them myself and bring them for everyone to eat!)
An important caution: regular cake mix is 18 oz. This recipe calls for 9 oz. That means if you use an entire 18oz box (...mom) your cakes will come out dry and tasting like yellow cake instead of carrot cake. Also, adding extra carrots might sound fun, but it is hard enough to mix so I would stick close to the required amount.
This is another recipe that I would just love to make-over to be more healthy but it's not too easy. Although the Cool Whip in the filling makes me cringe, the recipe has no butter, unlike literally EVERY other cream cheese frosting recipe I found online. Plus, it has carrots in it. So it could be worse!
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