I like to bake, but when I think about all the actual steps and ingredients that go into producing a delicious confection, I tend to give up before I even start, much to the hubby's dismay. I'm not ashamed to admit that I keep my pantry stocked with box mixes for those occasions that I want something sweet, but don't want to invest an hour or two of my time making it.
I found a new gluten free carrot cake mix, Simply Organic, at Whole Foods the other day that I was really excited to try because it required all of like 3 ingredients and only a small amount of work (and dirty dishes). I thought this was a great chance to also try a (mostly) dairy free version of cream cheese frosting I've been wanting to make, using Tofutti's Soy Cream Cheese - my fav.
The cake mix itself had me worried because it seemed very sugary and grainy, and smelled vaguely like a health food store, but it was amazingly easy to mix, only requiring shredded carrots, 2 beaten eggs and some water. Pour the mix into a pan, toss it in the oven and you can spend the next 45 minutes doing your nails or catching up on your DVR'd shows (or both at once).
The cream cheese frosting is also super easy to make and I openly scold anyone for buying a pre-made version at the store. Seriously, it's cream cheese, confectioner's sugar, vanilla and butter. That's it. I made mine sort of dairy free by opting for soy cream cheese, but I kept the butter, because butter makes everything better. The frosting came out good, albeit a little softer than if I had used dairy cream cheese, but I wasn't mad at that, it's all about the taste anyway!
Now, the cake itself, I was really impressed. It tasted almost exactly like regular carrot cake and I personally think it tasted even better the next day! It fluffed up and was incredibly moist and flavorful, lots of cinnamon and carrot flavor. It got a stamp of approval from the hubby, who is a carrot cake fiend, and he's been back for seconds, thirds and fourths since so...