Candy Corn Carrot Cake with Cream Cheese Frosting 

Every year, I need my annual fix of candy corn.  With carrot cake being orange, I thought it was the perfect thing to pair with candy corn.


1 box carrot cake mix     
11-ounce bag of candy corn   
1/2 cup (1 stick) butter, softened   
8-ounce block of cream cheese, softened     
1 lb. box confectioners’ sugar, sifted     
2 tablespoons milk

      The Recipe

Prepare boxed cake mix according to package directions.  After you’ve poured the batter into a 9” x 13” pan, sprinkle about 2/3 of the bag of candy corn over the top (if you stir them into the batter, they’ll sink to the bottom too quickly).  Bake as directed. Prepare frosting by placing butter and cream cheese in a food processor and blending.  Add confectioners’ sugar and mix well.  Add the milk to thin frosting to a good spreading consistency. After cake has cooled, frost right in the pan and decorate with remaining candy corn.  The candy corn in the cake melts and forms a chewy bottom crust.
Store in refrigerator.



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