SHORTCUT CARROT CAKE
A quick and easy version of the classic carrot cake, this recipe uses a spice cake mix to save time while still delivering delicious, homemade flavors. With the addition of fresh carrots, crushed pineapple, and a creamy frosting, this cake is perfect for any occasion.
Ingredients
- 1 box 18 oz spice cake mix
- 2 cups carrots shredded
- 1 can 8 oz crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 3 eggs or as directed on the cake mix
- 1/3 cup oil or substitute with unsweetened applesauce
- 1 1/3 cups water or as directed on the cake mix
- 2 packages 8 oz each cream cheese, softened
- 2 cups powdered sugar
- 1 container 8 oz whipped topping, thawed
Instructions
- Prepare the cake mix: Preheat the oven to 350°F (175°C). In a large bowl, prepare the spice cake mix according to the package directions, combining it with eggs, oil, and water.
- Add the mix-ins: Fold in the shredded carrots, drained crushed pineapple, and 3/4 cup of the chopped pecans until evenly distributed in the batter.
- Bake the cake: Divide the batter between two greased 9-inch square baking pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping until fully combined and fluffy.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Stack the second layer and cover the top and sides with the remaining frosting.
- Finish and serve: Garnish with the remaining chopped pecans. Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Notes
For added flavor, mix a teaspoon of cinnamon into the batter. To make it dairy-free, use dairy-free cream cheese and whipped topping alternatives.
Nutrition
Calories: 400kcal
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