easy carrot cake

Name: Easy Carrot Cake
Ingredients: - 1 pkg. spice cake mix, 2 layer size; - 2 cups grated carrots, about 1/2 lb.; - 1 can crushed pineapple, drained, 8 oz; - 1 cup chopped pecans, divided; - 2 pkg. cream cheese, softened, 8 oz. each; - 2 cups powdered sugar; - 1 tub whipped dessert topping, thawed, 8 oz

(2 RATINGS)

180 Pinches 2 Photos

Lynnda Cloutier

Mission Viejo, CA

Updated on Mar 26, 2013

With a boxed cake mix, this dessert is a snap to make.Source: Unknown

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Ingredients

- 1 pkg. spice cake mix, 2 layer size
- 2 cups grated carrots, about 1/2 lb.
- 1 can crushed pineapple, drained, 8 oz
- 1 cup chopped pecans, divided
- 2 pkg. cream cheese, softened, 8 oz. each
- 2 cups powdered sugar
- 1 tub whipped dessert topping, thawed, 8 oz

How To Make easy carrot cake

Step 1

Preheat oven to 350. Make cake mix as directed on package, stirring carrots, pineapple and 3/4 cup of pecans into batter til well blended. Pour into 2 prepared 9 inch round baking pans. Bake for 25 to 30 minutes or til toothpick inserted in center comes out clean. Cool.

Step 2

Meanwhile, beat cream cheese and sugar with mixer or wire whisk til well blended. Stir in whipped topping til well blended.
Step 3

Put 1 cake layer on serving plate. Spread with 1 1/2 cups of cream cheese mixture. Carefully place second cake layer on top of the first. (I usually place the top layer upside down. Makes for a more even top) Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate til ready to serve. Makes 16 servings.
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