I made 2 cakes for our January birthdays at work
The first is a very simple confetti cake which is a boxed yellow cake with about 1/2 cups of sprinkles mixed in. The second cake was carrot cake
Here is my recipe:
CARROT CAKE
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 1 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups grated carrots
- 13.5 ounces of canned crushed pineapple with juice
- 1 cup chopped pecans
Directions: preheat oven to 350 degrees, cream sugar, eggs, and oil. Mix in vanilla. In small batches mix in flour, baking soda, salt, and cinnamon. Fold in pecans, carrots, and crushed pineapple (with the juice) I feel like the pineapple moistens the cake and enhances the carrot flavor
Pour into greased Bundt/fluted pan.
BAKE for 70 minutes at 350 degrees. Turn out and cool completely before frosting
Frost with cream cheese frosting and garnish with more chopped pecans. Candied pecans would be great too.
I prefer Bundt pans because they are easy to transport without worrying about layers sliding all over the place. This isn’t a beauty contest so I’m not worried about appearances 
Base Frosting: (for confetti cake)
2 sticks room temperature butter
1 tablespoon vanilla
4 cups powdered sugar
2-3 tablespoons milk
Cream butter, add vanilla, SLOWLY add 4 cups powdered sugar and mix. This will be THICK. add milk in small increments until desired frosting consistency.
To make cream cheese frosting follow the same instructions as above and add in 1 8oz. Package room temperature cream cheese when you cream the butter.
Frost and enjoy!!!
