Shortcut Carrot Cake
A quick and easy carrot cake recipe using a spice cake mix as the base. Enhanced with shredded carrots, pineapple, and pecans, this moist cake is topped with a fluffy cream cheese and Cool Whip frosting. Perfect for celebrations or as a simple dessert.
Ingredients
- 1 box spice cake mix 18 ounces
- 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 can crushed pineapple 8 ounces, drained
- 1 cup chopped pecans divided
- 2 packages cream cheese 8 ounces each, softened
- 2 cups powdered sugar
- 1 container Cool Whip 8 ounces, thawed
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch square baking pans with cooking spray.
- In a large bowl, prepare the spice cake mix according to package instructions. Combine the cake mix with eggs, oil, and water. Mix until smooth.
- Fold in the shredded carrots, drained crushed pineapple, and ¾ cup chopped pecans until evenly distributed.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes. Check doneness with a toothpick—it should come out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- In a bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the thawed Cool Whip until fluffy and blended.
- Place one cake layer on a plate. Spread 1½ cups of frosting on top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Sprinkle the remaining ¼ cup chopped pecans over the frosted cake. Refrigerate until ready to serve. Serve chilled for the best flavor and texture.
Notes
For a more traditional presentation, garnish with shredded carrots or pineapple slices. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 300kcal
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