A few weeks ago I deviated from using the usual yellow cake mix and used a chocolate one.
I’m such a rebel, I know.
Now I’ve gotten all sorts of crazy over here and decided to give a boxed carrot cake mix a try. And, I’m happy to say that in this particular case, crazy can be quite delicious.
- 1 box carrot cake mix
- 1/4 cup canola oil
- 1 egg, beaten
- 2 tablespoons milk*
- sprinkles for topping (optional)
- frosting (optional – see below)
directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible (*you actually might not even need the milk). Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 23 minutes. Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.
I decided to leave most of them frostingless this time because like to keep my blondies mouth-poppable.
(…I’m pretty sure I just won the most awkward, most dirty-sounding sentence award. Ahem.)
Anyway, these are pretty rockin’. If you don’t like carrot cake, though, you might like one of my other cake batter recipes.