Chaos Cake!

Ingredients

• 2 cups Carrots (shredded fine)
• 3 cups Cheetos (crushed fine; 2 cups in batter, 1 cup for topping)
• 2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 0.5 cup Brown Sugar (packed)
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 3 large Eggs (room temperature)
• 0.5 cup Vegetable Oil (neutral flavor)
• 0.5 cup Milk (whole or 2% works best)
• 1 tsp Vanilla Extract
• 8 oz Cream Cheese (softened)
• 4 tbsp Unsalted Butter (softened)
• 2 cups Powdered Sugar (sifted)
• 0.5 cup Shredded Coconut (toasted lightly)
• 1 tsp Edible Flowers (optional garnish)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (175°C). Grease the 9x13‑inch baking pan with a thin layer of butter or oil and line the bottom with parchment paper for easy release.

   Time: PT5M

   Temperature: 350°F

2. Shred Carrots

   Using a fine grater, shred the carrots until you have about 2 cups. Transfer to a large mixing bowl.

   Time: PT5M

3. Crush Cheetos

   Place 2 cups of Cheetos in a zip‑lock bag, seal, and crush with a rolling pin or heavy pan until fine but not powdery. Set aside; reserve 1 cup for topping.

   Time: PT3M

4. Mix Dry Ingredients

   To the bowl with shredded carrots, add sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until evenly combined.

   Time: PT5M

5. Mix Wet Ingredients

   In a separate bowl, whisk together eggs, vegetable oil, milk, vanilla extract, and the crushed Cheetos (2 cups).

   Time: PT5M

6. Combine Batter

   Pour the wet mixture into the dry mixture. Gently fold with a spatula until just combined; the batter will be thick and slightly lumpy. Do not overmix.

   Time: PT5M

7. Bake the Cake

   Spread the batter evenly in the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

   Time: PT35M

   Temperature: 350°F

8. Cool and Prepare Frosting

   Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely. While cooling, beat softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth and fluffy.

   Time: PT15M

9. Frost and Decorate

   Spread the cream cheese frosting over the cooled cake. Sprinkle toasted shredded coconut, the reserved 1 cup of crushed Cheetos, and scatter edible flowers on top for a festive finish.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g