Shortcut Carrot Cake

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Welcome to a world of sweet indulgence with our Shortcut Carrot Cake! This delightful recipe effortlessly combines the warmth of a classic carrot cake with the convenience of a store-bought spice cake mix. With its vibrant flavors and moist texture, this cake is a celebration of springtime joy that’s sure to captivate your taste buds.

Why You’ll Love This Recipe

This Shortcut Carrot Cake is a game-changer for dessert lovers. It’s incredibly easy to make, yet it delivers on flavor and texture. The combination of fresh carrots and sweet cream cheese frosting offers a perfect balance, while the addition of pineapple and toasted coconut adds a tropical twist. Whether you’re a seasoned baker or a beginner, this recipe is a guaranteed hit!

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer or wire whisk
• 9-inch square baking pans
• Spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

• 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

Step-by-Step Instructions

1. Preheat your oven to 350°F and spray baking pans with cooking spray.
2. Prepare the cake mix batter as directed on the package, stirring in shredded carrots, drained pineapple, and 3/4 cup of the chopped pecans until well blended.
3. Pour the batter into two 9-inch square baking pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
5. Meanwhile, beat the softened cream cheese and powdered sugar together with an electric mixer or wire whisk until smooth and well blended.
6. Stir in the Cool Whip Topping until fully incorporated.
7. Place one cake layer on a serving plate and spread with 1-1/2 cups of the cream cheese mixture.
8. Carefully place the second cake layer on top of the first.
9. Frost the top and sides of the cake with the remaining cream cheese mixture and garnish with the remaining 1/4 cup of pecans.
10. Refrigerate until ready to serve.

Tips for Success

• Ensure that the cream cheese is fully softened before mixing to achieve a smooth frosting.
• For added flavor, lightly toast the pecans before adding them to the cake.
• For a quicker prep time, use pre-shredded carrots available in most grocery stores.

Additional Tips or Variations

• Add a handful of golden raisins to the batter for extra sweetness and texture.
• If you prefer a more traditional flavor, you can omit the toasted coconut and keep it simple with just the cream cheese frosting and pecans.

Nutritional Highlights (Per Serving)

• Calories: 350
• Carbohydrates: 40g
• Protein: 5g
• Fat: 18g
• Fiber: 2g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, this cake can be made a day in advance and stored in the refrigerator until you’re ready to serve.

Can I use a different type of cake mix? While a spice cake mix is recommended for its complementary flavors, you can use a plain white or yellow cake mix and add spices like cinnamon and nutmeg to the batter.

How do I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Conclusion

We hope you feel inspired to dive into the delightful world of this Shortcut Carrot Cake. Its simplicity and scrumptiousness make it perfect for any occasion. Give it a try and let us know how it turns out in the comments below. We can’t wait to hear about your baking adventures!

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