- 1 hour 15 mins.
- Cook Time: 35 mins.
- Total Time: 1 hour 50 mins.
- Yield: 10-12 slices
Ingredients:2/3 cup water
1/3 cup oil
3 flax eggs (9 tbsp water + 3 tbsp ground flax seeds) – or 3 eggs
1 tbsp vanilla extract
1 box Simple Mills Chocolate Muffin & Cake Mix
1 jar Simple Mills Organic Chocolate Frosting
1/2 jar Simple Mills Organic Vanilla Frosting
2 1/2 tbsp carrot juice
1 tsp beet juice
1/4 tsp ground turmeric
Simple Mills Double Chocolate Crunchy Cookies
Instructions:ADD water, oil, flax eggs and vanilla extract into a bowl. Whisk to combine and let sit for 5 minutes.
HEAT oven to 350ºF and lightly grease a cake pan.
ADD cake mix to the bowl with the liquid ingredients. Whisk and pour into the greased cake pan.
BAKE for 35 minutes. Remove from the oven and let cool completely (at least one hour).
REMOVE the cake from the pan and place on a serving plate. Frost using chocolate frosting.
CRUSH a few double chocolate cookies and sprinkle them onto the cake and its sides.
PREPARE the carrot tops by adding 1/2 of a jar of vanilla frosting into a bowl along with carrot juice, beet juice and ground turmeric. Whisk to incorporate. If you want a deeper orange color, add a touch more carrot juice, beet juice and turmeric. Be careful not to add too much juice as the more liquid you add to the frosting, the runnier it will become.
TRANSFER orange frosting into a piping bag and form carrot tops onto your cake (we used a 2A frosting tip).
GARNISH each carrot top with fresh mint.