"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shortcut Carrot Cake Recipe

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This recipe for Shortcut Carrot Cake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (2 layer size) Spice cake mix
2 c. shredded carrots
1 can (8 oz.) crushed pineapple, drained
1 c. chopped pecans
2 pkg. (8 oz.) cream cheese, softened
2 c. powdered sugar
1 tub (8 oz.) cool whip, thawed

Directions:
Directions:
Preheat oven to . Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 c. of pecans until well blended. Pour into 2 (9-inch) lightly greased and floured baking pans. Bake 25-30 minutes. Cool. Beat cream cheese and sugar with electric mixer until well blended. Stir in cool whip. Place 1 cake layer on serving plate. Spread with cream cheese mixture. Carefully place second cake on top of first. Frost top or sides of cake with remaining cream cheese mixture. Garnish with remaining pecans. Refrigerate until ready to serve.

 

 

 

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