Is there anything better than a moist, delicious, sprinkle-dotted Carrot Cake from your local commissary? I think not! It’s one of my favorite desserts to bake and enjoy, and I’m here to show you how to make it.
This recipe starts with a basic cake mix, but what sets this carrot cake apart is the choice of add-ins. We’ll be using shredded carrots, brown sugar, chopped pecans and cinnamon. These ingredients bring out a unique flavor that’s hard to beat.
First, prepare the cake mix according to the instructions on the box. Grease a 9×13 inch baking pan, and slowly pour in your cake mix. Now it’s time to add the unique flavoring agents! Start by sprinkling a liberal amount of brown sugar atop the cake mix. Layer the shredded carrots on top evenly across the entire surface. Finally, add a generous amount of chopped pecans and just a pinch of cinnamon for the perfect finishing touch.
Now here comes the hard part- the waiting! Bake your cake in a preheated oven for about 25 minutes or until the top is lightly browned and a toothpick or wooden skewer inserted into the center comes out clean.
When it’s finished, you’ll have a moist, warm Carrot Cake from the commissary that is sure to impress your friends and family. Enjoy this classic dessert with a generous dollop of cream cheese icing on top. The crunch of the pecans, the sweet notes of the brown sugar and the subtle hint of spice provided by the cinnamon combine to make a truly memorable eating experience.
If you’re feeling creative, there are plenty of other recipes you can try. A salted caramel sauce sprinkled over the top gives the cake a unique contrast, while swapping in fluffy, glowing coconut flakes is a great way to reach a new flavor level. With today’s commissary Carrot Cake, the possibilities are endless!