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Sugar & Spice Friday

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Happy Easter my friends,

I wanted to share with you a quick recipe that Megan brought in today, Layered Carrot Cake Fudge. A great treat to share with your family and friends this lovely Easter Sunday.

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So what you will need:

Carrot Cake Fudge

-  4 Tbsp. butter

-  3 Cups white chocolate chips

-  1 (14 oz) can sweetened condensed milk

-  1 Cups dry carrot cake mix

-  ½ Cup marshmallow cream

 

Cream Cheese Fudge

-  ¾ C cream cheese frosting

-  1 Cup white chocolate chips

-  2 Tbsp. marshmallow cream

 

Instructions:

Line 2 8x8 pans with parchment paper and set aside.

In a large pan melt 4 T butter, 3 C white chocolate chips and can of condensed milk. Stir until smooth.

Stir in dry cake mix a scoop at time until thoroughly combined.

Pour into pan and refrigerate at least 1 hour.

While carrot cake fudge is refrigerating melt 1 C white chocolate chips.

Once white chocolate chips are melted stir in cream cheese frosting and marshmallow cream.

Pour over carrot cake layer and chill at least 1 hour before cutting.

Cut into approximately 40-50 squares.

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Enjoy!

Bon-appetit

 

**BONUS!! **

You can use boxed carrot cake mix but if you love carrot cake as much as we do in my house then in spring you can keep jars of the dry ingredients on hand in the fridge. I make large quantities and keep them in the fridge; they also make great gifts with a recipe attached.

* Recipe below is so that you always ready to go for any unexpected moments in life :)

Dry Mix

-  2 Cups all-purpose flour

-  2 Cups sugar

-  2 tsp. baking soda

- ½ tsp. salt

- 2 tsp. ground cinnamon

- 2 Cup grated carrot drained

- 1 (8 oz) can crushed pineapples drained

- 1 (3.5 oz) can flaked coconut

- 1 cup chopped pecans or walnuts

 

Wet Mix

- 3 large eggs

- ¾ Cup vegetable oil

- ¾ Cup buttermilk

- 2 tsp vanilla extract

To make carrot cake, mix 7 ½ C dry ingredients with eggs, oil, buttermilk and vanilla in electric mixer at medium speed until blended.


Line three 8 x 8 cake pans with parchment paper.

Pour batter into cake pans.
Bake cakes at 350 for 25-30 min.

Cool in pans on wire racks for 15 min and then remove from pans and cool completely on wire racks.

Use cream cheese frosting between layers as you stack cakes. Frost top and sides of cake and enjoy.

 

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