Since we’re stuck and home, keeping my kids entertained has been a full time job. What’s neat is that they always go back to asking to do the things we did before they started school

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Ingredients

For the Cake:

• 1 box of carrot cake mix
• 1 stick of butter at room temp (1/2 cup) *see tip below for quickly bringing butter to room temp.
• 2 eggs
  • Mixing bowl
  • Electric hand mixer
  • Non-stick spray
  • 8×8 inch baking dish

For the Frosting:

• 2 cups of heavy cream
• 1 cup of powdered sugar
• 1 teaspoon of vanilla extract
  • Refrigerated mixing bowl (place it in the freezer for about 10 minutes)
  • Refrigerated electric whisk (place it in the freezer for about 10 minutes)

* Slice the butter stick into about 6-7 pieces on a microwave safe plate. Put 2 cups of water into a microwave safe cup. Put the water into the microwave for about 2-3 minutes until it boils. Quickly remove the boiling water and put the plate of butter in the microwave. The heat and moisture in the microwave will gently bring the temperature of the butter up without melting it after a few minutes.

Directions

For the Cake:

1. Preheat oven to 350 degrees
2. Add the cake mix, butter, and eggs to a mixing bowl
3. Mix ingredients until fully combined
4. Place batter into baking dish prepared with non-stick spray
5. Bake for about 35 minutes or until the center of the cake is baked (use the toothpick test, especially if you’re using a different size baking dish)
6. Let the cake cool completely and then cover with whipped cream frosting

For the Frosting:

1. Remove the mixing bowl and whisk attachment from the freezer
2. Add the heavy cream to the cold bowl and whisk on high for a few minutes until it thickens
3. Add in the powdered sugar and vanilla extract
4. Mix on high again for a few more minutes until peaks form
5. Cover the Lazy Carrot Cake with the frosting

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