Easy Cream cheese carrot cake

Easy Cream Cheese Carrot Cake Recipe

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sherry monfils


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


★★★★★ 1 vote

20 Min
30 Min


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

How to Make Easy Cream cheese carrot cake


  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.
  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.
  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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About Easy Cream cheese carrot cake

Course/Dish: Cakes, Fruit Desserts
Hashtags: #Carrot, #Cream, #cheese, #easy

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