Shortcut Carrot Cake

Recipe by Charkie
READY IN: 55mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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.
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