easy cream cheese carrot cake

Name: Easy Cream cheese carrot cake
Prep time: 20 min
Cook time: 30 min
Yield: 10
Ingredients: 1 package(s) spice cake mix; 2 cup(s) shredded carrots; 8 ounce(s) crushed pineapple, drained; 1 cup(s) chopped pecans, divided; 2 - 8 oz pkgs reduced-fat cream cheese, softened; 2 cup(s) powdered sugar; 8 ounce(s) lite cool whip topping, thawed

(1 RATING)

161 Pinches

sherry monfils

worcester, MA

Updated on May 14, 2012

An easy, moist carrot cake, thanks to the boxed cake mix!

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prep time 20 Min

cook time 30 Min

method ---

yield 10-12 serving(s)

Ingredients

1 package spice cake mix
2 cups shredded carrots
8 ounces crushed pineapple, drained
1 cup chopped pecans, divided
2 - 8 oz pkgs reduced-fat cream cheese, softened
2 cups powdered sugar
8 ounces lite cool whip topping, thawed

How To Make easy cream cheese carrot cake

Step 1

Make cake as directed, but stir in carrots, pineapple, and 3/4 cup pecans. Heat oven to 350. Spray 2-9" square pans w/ cooking spray.

Step 2

Pour cake mix evenly into pans. Bake 25-30 mins, or until a toothpick inserted in center comes out clean. Cool in pans. Invert pans onto a plate and cool cakes completely.
Step 3

In lg bowl, beat cream cheese and powdered sugar. Blend in cool whip until fully blended. Frost 1 cake layer, tops and sides. Top w/ remaining cake layer and frost. Sprinkle w/ remaining pecans.
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