The 3-Ingredient Carrot Cake I Make with Zero Peeling or Grating

Instructions

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1. 1 Spray a 9x13-inch glass or metal baking dish or pan with nonstick baking spray and set aside.
2. 2 In the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, combine the cake mix, eggs, water, and oil. Beat on low speed until just combined, about 30 seconds, then increase the speed to medium and beat until smooth and well combined, about 2 minutes. Use a rubber spatula to fold the carrots into the batter, distributing them evenly.
3. 3 Scrape the cake batter into the prepared baking dish and spread it into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
4. 4 Remove the cake from the oven and let cool in its baking dish on top of a wire rack for 15 minutes. If you'd like a tidy cake for serving, lay out a 16-inch-long piece of parchment paper on the counter. Carefully flip the cake onto the parchment paper and allow to cool completely, another 1 to 1 1/2 hours. Otherwise, let cook in the pan before frosting (if desired).
5. 5 Wash and dry the stand mixer bowl or large bowl and whisk attachment(s) used to make the cake batter. Add the softened cream cheese to the bowl and beat the cream cheese on medium speed for 10 seconds. Gradually add the powdered sugar and beat gently on low speed to prevent the powdered sugar from flying out of the bowl. Beat until fully combined and smooth, about 1 minute. Use an icing spatula or spoon to spread the frosting evenly over the cooled cake. Decorate with any additional toppings as desired.
6. 6 Cut the cake into slices and serve. Store leftover slices of carrot cake in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months. Allow the chilled cake to come to room temperature before serving. Love the recipe? Leave us stars and a comment below!