Shortcut Carrot Cake
Source of Recipe
List of Ingredients
Prep Time:30 min
Total Time:1 hr
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup Chopped Pecans, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Prepare cake mix batter as directed on
package, stirring in carrots, pineapple and 3/4 cup of the pecans
until well blended. Pour into 2 (9-inch) square baking pans. Bake 25
to 30 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire
whisk until well blended. Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the
cream cheese mixture. Carefully place second cake layer on top of
first cake layer. Frost top and sides of cake with remaining cream
cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate
until ready to serve.