Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    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

    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

    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |