Shortcut Carrot Cake
Ready In: 55 mins
Serves: 18
Ingredients
- 1 (18 ounce) box spice cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 2 cups shredded carrots (about 1/2 lb.)
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped pecans, divided
- 2 (8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 1 (8 ounce) container Cool Whip Topping, thawed
Directions
- PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
- Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
- Pour into 2 (9-inch) square baking pans.
- Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
- MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
- Stir in whipped topping until well blended.
- PLACE 1 cake layer on serving plate.
- Spread with 1-1/2 cups of the cream cheese mixture.
- Carefully place second cake layer on top of first cake layer.
- Frost top and sides of cake with remaining cream cheese mixture.
- Garnish with remaining 1/4 cup pecans.
- Refrigerate until ready to serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off