This cream cheese–frosted cake is shortcut-simple yet celebration-worthy elegant. Guests will be delighted when they bite into it and disocver a luscious dulce de leche and pecan filling
2 (8 oz.) bags shredded** carrots**
1 (16.5 oz.) pkg. French vanilla cake mix
1 Tbs. ground cinnamon
1 cup vegetable oil
4 large eggs
1 (13.4 oz.) can dulce de leche
1 cup chopped toasted pecans
1 (16 oz.) pkg. cream cheese frosting
Heat oven to 350°F. In processor, pulse carrots 5 times. With mixer on medium speed, beat next 4 ingredients 2 min.; add carrots. Divide batter between two 8" round greased, floured cake pans. Bake 25 min. or until done. Let cool 10 min. Unmold; let cool.
In bowl, mix dulce de leche and pecans. On platter, assemble cake filling with pecan mixture; frost.
For carrot-ribbon garnish: With vegetable peeler, slice peeled carrots into ribbons; simmer in simple syrup 10 min. Let sit 15 min. Drain; place on waxed paper. Let dry 2 hours. Arrange on cake.
*Active time: *15 min.
Total time: 50 min.
Per serving: Cal. 143 Pro. 5g Carb. 59g Fiber 2g Sug. 45g
Chol. 53mg Sod. 326mg Total fat: 29g Sat. 5g Trans. 1g
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