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A side view of this easy carrot cake with whipped cream icing with two slices removed revealing the moist bundt cake center
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4.86 from 7 votes

Easy Carrot Cake with Whipped Cream Icing

This Easy Carrot Cake starts with a doctored up cake mix and is topped with light and fluffy carrot cake Oreo whipped cream icing. It's a little step away from the traditional cake with cream cheese icing, but is pure delight on a plate.
Author: Nikki Lee
Servings: 16
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Easy Carrot Cake

  • 1 box carrot cake
  • 1 small box of instant cheesecake pudding mix
  • 1 cup vegetable oil
  • 1 cup sour cream
  • ½ cup milk
  • 4 eggs
  • 1 tsp vanilla

Carrot Cake Oreo Whipped Cream Icing

  • 2 cups heavy whipping cream
  • 12 Carrot Cake Oreos plus more for garnish
  • ¼ cup powdered sugar (you may add more if you want sweeter)
  • 1 tsp vanilla

Instructions

Easy Carrot Cake

  • Blend together 1 carrot cake mix, 1 small box of instant cheesecake pudding, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, 4 eggs and 1 teaspoon of vanilla.
  • Pour evenly in 2 - 9 inch round greased cake pans or bundt pan.
  • Bake at at 350 degrees for glass or metal pans and 325 degrees for dark or coated pans - in 9 inch pans for 24 to 34 minutes or 39 to 50 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook! Let cool in pan for 10 to 15 minutes and then turn over onto baking rack to finish cooling completely. 
  • While cake is cooling. Pulse 1 sleeve of carrot cake oreo cookies until they are pretty fine. If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin!

Carrot Cake Oreo Whipped Cream Icing

  • Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.
  • Once completely cooled, ice cake and serve. For bundt cake you can serve on the side or fill middle and top with additional Oreos for presentation.
  • Store in refrigerator for up to 3 to 4 days.

Notes

If I ice the entire cake I use an extra cup of whipping cream and 1/4 cup more powdered sugar.

Nutrition

Serving: 11 serving | Calories: 783kcal | Carbohydrates: 70g | Protein: 8g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 469mg | Fiber: 1g | Sugar: 51g

Find it online:

www.soulfullymade.com/easy-carrot-cake-with-whipped-cream-icing/