Shortcut Carrot Cake

Name: Shortcut Carrot Cake
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

10 ingredients

12 steps

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

1

PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
2

Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
3

Pour into 2 (9-inch) square baking pans.
4

Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
5

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
6

Stir in whipped topping until well blended.
7

PLACE 1 cake layer on serving plate.
8

Spread with 1-1/2 cups of the cream cheese mixture.
9

Carefully place second cake layer on top of first cake layer.
10

Frost top and sides of cake with remaining cream cheese mixture.
11

Garnish with remaining 1/4 cup pecans.
12

Refrigerate until ready to serve.