shortcut Carrot Cake

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  • 1 package(s) spice cake mix 2 layer size
  • 3 carrots shredded about 2 cups
  • 8 ounce(s) crushed pineapple drained
  • 1 cup(s) pecans chopped and divided
  • 16 ounce(s) cream cheese softened
  • 2 cup(s) powdered sugar
  • 8 ounce(s) cool whip thawed


  1. Oven @350º
  2. Prepare cake batter as directed.
  3. Stir in carrots, pineapple, and 3/4 cup nuts.
  4. Pour into 2 9" square pans sprayed with cooking spray.

  5. Bake 25 to 30 min until toothpick comes out clean.
  6. Cool cakes in pan 10 min.
  7. Invert onto racks and cool completely.
  8. Beat cream cheese and sugar in large bowl until blended.
  9. Whisk in cool whip.

  10. Stack cake layers on plate, spreading frosting between layers, ontop and sides.
  11. Sprinkle with remaining nuts.
July 2013

This recipe is a personal recipe added by Robinmor and has not been tested or endorsed by MyRecipes.

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