Saturday, 19 January 2013

Carrot Cake with Nutella Icing

Cinnamon Coffee Hazelnut Streusel

Sometimes you want dessert but you don't have the time or desire to make it from scratch.  Boxed cake mixes are fool proof and you can adapt them to your needs.  This Streusel Carrot cake is one of those exceptions. I have made it in two variations from the same mix.  You choose!
Mini sizes are great for parties and they are comforting and look like restaurant presentations.  This Retro Espresso cup was my late mother in laws cups that are oven proof!
1 box spice cake (Duncan Hines)
1 large carrot grated
3 extra large eggs
1/2 lemon zested & juiced
1/3 cup of water
250 container of sour cream
1/3 cup flour
3 tbsp brown sugar
1 tbsp each cinnamon & coffee granules
1/4 cup chopped hazelnuts
 In a small bowl mix ingredients all together, set aside.
Nutella Frosting:
1 jar nutella
1 brick of cream cheese
Blend ingredients together and set aside. Extra sugar can be added, if not sweet enough for your tastes.
Place carrot in a large mixer bowl. Cut pkg of cake mix and pour over carrots.  Turn machine on and blend together.  Add eggs, sour cream, water, lemon juice & zest.  Blend together, if the mixture is too thick add a small amount of water.  Mixer should be thick.  Scrape the bowl making sure to incorporate all of the dry ingredients.
Pour into a greased and floured 9"x13"x 3" rectangle baking pan.  Sprinkle on streusel topping, (you can pour mixture 1/2 way up any small individual cups) evenly to cover top.
Bake at 350F for 40-45 min or until toothpick piercing the cake comes out clean. 
Frost if desired or dollop of frosting over streusel or frozen yogourt and drizzled with caramel!
Enjoy with love!

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