Easy Carrot Cake Recipe
"This moist Carrot Cake has wonderful spiced flavor along with carrots, pineapple, coconut, and pecans! It all starts with a box of cake mix!..."
INGREDIENTS
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Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans
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Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
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1 box Spice Cake Mix, sifted (We used Duncan Hines)
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1 cup (121g) all purpose flour
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1 cup (200g) granulated sugar
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1/2 (3 g) teaspoon salt
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1 cup (242 g) sour cream
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1/2 cup (118 g) milk
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3 large eggs, room temperature
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1 teaspoon (3 g) cinnamon
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1/2 teaspoon (2 g) ginger
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1 1/4 cups (112g) Grated Carrots (small pieces)
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3/4 cup (50g) shredded coconut- We used Baker's Angel Flake Sweetened Coconut
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4oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out)
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3/4 cup (92g) chopped pecans
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2 sticks (226g) unsalted butter, softened
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2 (8oz) packages cream cheese, softened (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
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2 teaspoons (8 g) vanilla extract
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1/2 teaspoon salt (2g)
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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