Cake and Muffin Bake Mix Carrot Cake with Creamy Carrot Cake Frosting


What you’ll need:

9 inch Bundt cake pan or regular 9 inch pan

1 Pouch Cake and Muffin Cake Mix

½ cup oil of preference or butter at room temperature

1 tsp. vanilla extract

1 cup buttermilk or yogurt at room temperature

1 cup freshly grated carrots

1/2 cup walnuts halves (optional)



Preheat oven to 350

Grease the Bundt cake pan

With an electric mixer, beat eggs and add wet ingredients.

Add Cooggies Cake and Muffin Bake Mix to the wet ingredients, and mix until well combined. Incorporate the Walnuts halves if using with a spatula.

Bake 35 to 40 minutes or until a toothpick comes out clean from the center of the cake.

What you'll need for the frosting:

  • 4 Tbsp unsalted butter at room temperature
  • 8 oz plain cream cheese at room temperature (you can use vegan cream cheese)
  • 1/4 cup plain Greek yogurt
  • 1  1/2 tsp Vanilla extract
  • 2 cups powdered sugar


  • Beat the butter and cream cheese until fluffy
  • Add the rest of the ingredients and mix
  • Refrigerate until ready to use


  • Cut cooled down cake in half lengthwise, spread some frosting in the middle, put back the other half of the cake on top, spread the rest of the frosting covering the top.
  • ENJOY!!


    1 comment

    • I have a dairy, gluten, egg and nut allergy amongst more environmental. I love cream cheese. Is there a substitute?
      Thank you,

      Mary lynch

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