Shortcut Carrot Cake
This recipe is for those of us that crave Carrot Cake but do not have the time to make the Carrot Cake from Scratch. For this recipe we are going to use a Spice Cake Mix that is already for you. This way all you have to do is add the other ingredients such as the Carrots, walnuts and pineapple. This gives you the shortcut when time is low.
INGREDIENTS:
1 Box Spice cake mix
3 Large eggs
1 C. Water
⅓ C. Vegetable oil
2 C. Shredded carrots
8 oz. Can crushed pineapple drained
1 C. Chopped pecans divided
16 oz. Cream cheese softened
2 C. Powdered sugar
8 oz. Cool Whip thawed
DIRECTIONS:
Preheat the oven to 350 degrees.
In a mixing bowl, combine the cake mix, eggs, water, vegetable oil, carrots, pineapple and ¾ cup of the chopped nuts. Beat on high until well combined.
Separate the batter evenly into two well greased 9 inch cake pans and bake for 25-30 minutes until cooked through.
Let the cakes cool on a wire rack.
Once the cakes have cooled, mix together the cream cheese and powdered sugar in a mixing bowl until smooth and creamy.
Fold the cool whip into the cream cheese mixture.
Place a layer of cake onto a tray or serving dish, then top with a layer of the frosting.
Put the second layer of cake on top, and then ice the top and sides of the cake.
Sprinkle the remaining nuts on top of the cake before serving.