Best Shortcut Carrot Cake Recipes

Shortcut Carrot Cake image

Provided by Charkie

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 10

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

Steps:

PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
Pour into 2 (9-inch) square baking pans.
Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate.
Spread with 1-1/2 cups of the cream cheese mixture.
Carefully place second cake layer on top of first cake layer.
Frost top and sides of cake with remaining cream cheese mixture.
Garnish with remaining 1/4 cup pecans.
Refrigerate until ready to serve.

Shortcut Carrot Cake Recipe image

Provided by TheresaJ

Number Of Ingredients 7

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 3 large)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped PLANTERS Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

HEAT oven to 350°F. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely. MEANWHILE, beat cream cheese and sugar until well blended. Whisk in COOL WHIP. STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.