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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
- Preheat your oven to 350°F and spray baking pans with cooking spray.
- 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.
- Pour the batter into two 9-inch square baking pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Meanwhile, beat the softened cream cheese and powdered sugar together with an electric mixer or wire whisk until smooth and well blended.
- Stir in the Cool Whip Topping until fully incorporated.
- Place one cake layer on a serving plate and spread with 1-1/2 cups of the cream cheese mixture.
- Carefully place the second cake layer on top of the first.
- Frost the top and sides of the cake with the remaining cream cheese mixture and garnish with the remaining 1/4 cup of pecans.
- 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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Will be making it today for sure
Can’t wait to try some of these yummy recipes!!
#Justcookwell
I thought that was my comment
Never mind I have done this three times, so if I miss understand what I am supposed to do, I am certainly not going to keep doing the same thing over and over!!!!!!