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Carrot Cake With Toasted Pecan-Cream Che




Source of Recipe


Southern Living
1 (18.25-oz.) package spice cake mix
1 (10 3/4-oz.) can CAMPBELL'S Condensed Tomato Soup
1 (8-oz.) can crushed pineapple in juice, undrained
4 large eggs
1 1/2 cups finely shredded carrot
1/2 cup butter, melted and slightly cooled
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Toasted Pecan-Cream Cheese Frosting
Preparation

1. Beat spice cake mix, tomato soup, and next 6 ingredients at low speed with an electric mixer until moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended. Pour batter into a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and edges of cake pull away from sides of pan. Cool completely in pan on a wire rack.

3. Spread Toasted Pecan-Cream Cheese Frosting evenly over cake.


Toasted Pecan-Cream Cheese Frosting
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 (16-oz.) package confectioners sugar
1 cup chopped, toasted pecans
1 teaspoon vanilla extract
2 to 3 tsp. milk
Preparation

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until light and fluffy. Stir in pecans and vanilla. Stir in 2 tsp. milk, adding additional milk, if necessary, for desired consistency