Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Shortcut Carrot Cake




Source of Recipe


internet


List of Ingredients




1 package ( 2-layer cake ) Spice cake mix

2 cups shredded carrots ( 1/2 pound )

1 can (8 oz ) crushed pineapple, drained

1 cup chopped pecans, divided

2 packages ( 8 oz each ) cream cheese, softened

2 cups powdered sugar

1 tub ( 8 oz ) cool whip, thawed

Recipe



Preheat oven to 350F degrees.

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

Pour into 2 ( 9 - inch ) lightly greased and floured square baking pans.

Bake 25 to 30 minutes or until toothpick inserted in center 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 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