Shortcut Carrot Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 1 (18 ounce) box spice cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 cups shredded carrots (about 1/2 lb.)
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped pecans, divided
• 2 (8 ounce) packages cream cheese, softened
• 2 cups powdered sugar
• 1 (8 ounce) container cool whip topping, thawed

Recipe

• 1 preheat oven to 350°f, and spray baking pans with cooking spray. preheat oven to 350°f.
• 2 prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
• 3 pour into 2 (9-inch) square baking pans.
• 4 bake 25 to 30 minute or until toothpick inserted in centers comes out clean. cool.
• 5 meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
• 6 stir in whipped topping until well blended.
• 7 place 1 cake layer on serving plate.
• 8 spread with 1-1/2 cups of the cream cheese mixture.
• 9 carefully place second cake layer on top of first cake layer.
• 10 frost top and sides of cake with remaining cream cheese mixture.
• 11 garnish with remaining 1/4 cup pecans.
• 12 refrigerate until ready to serve.