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    You are in: Home / Recipes / Shortcut Carrot Cake Recipe
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    Shortcut Carrot Cake

    Shortcut Carrot Cake. Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Charkie's Note:

    This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!

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    1. 1
      PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
    2. 2
      Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
    3. 3
      Pour into 2 (9-inch) square baking pans.
    4. 4
      Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
    5. 5
      MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
    6. 6
      Stir in whipped topping until well blended.
    7. 7
      PLACE 1 cake layer on serving plate.
    8. 8
      Spread with 1-1/2 cups of the cream cheese mixture.
    9. 9
      Carefully place second cake layer on top of first cake layer.
    10. 10
      Frost top and sides of cake with remaining cream cheese mixture.
    11. 11
      Garnish with remaining 1/4 cup pecans.
    12. 12
      Refrigerate until ready to serve.

    Ratings & Reviews:

    • on April 02, 2010


      Best carrot cake ever. No substitutions needed.

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    • on March 21, 2010


      Very easy and quite tasty! I added about 1/2 cup of dried cranberries (Craisins) and skipped the frosting. We just topped it with some fat-free Cool Whip. The cake was very moist. I baked mine in a 9 x 13 pan instead of two square pans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2009


      This was very good and tasted just like a carrot cake made from scratch. I don't think anyone could tell the difference. I baked this in two 9-inch square pans, but I did not make this into a layer cake. I just frosted each cake in the pan and had one cake for home and one to take to work.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Shortcut Carrot Cake

    Serving Size: 1 (142 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 409.8
    Calories from Fat 240
    Total Fat 26.6 g
    Saturated Fat 10.6 g
    Cholesterol 80.3 mg
    Sodium 286.3 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 1.5 g
    Sugars 29.0 g
    Protein 5.1 g

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