Ingredients: |
Ingredients: 1 spice cake mix, prepared according to package directions, use a cake mix with a "rich recipe", one calling for oil or butter and eggs
3 cups grated carrots
1 small flat can of crushed pineapple in juice, drained
1/2 cup coconut
1/2 cup chopped pecans
For the icing:
8 oz of cream cheese (or two cans of premade cream cheese frosting)
2 tbsp. butter
1/2 tsp vanilla
1 box confectioners sugar
1/4 cup coconut
1/4 cup chopped pecans
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Directions: |
Directions:1. Preheat oven to 350º.
2. Grease and flour 3 8" cake pans or 2 9" cake pans.
3. Prepared cake mix according to package directions.
4. Add carrots, pineapple, 1/2 cup pecans and 1/2 cup coconut to the cake batter. Fold in carefully.
5. Divide batter evenly between pans and bake at 350º for about 30 minutes, until toothpick in center comes out cleanly. Cool thoroughly on wire racks.
6. Cream the cream cheese and butter together lightly. Add vanilla. Gradually add the box of confectioner's sugar, beat until smooth.
7. Place the bottom layer of the cake on serving plate, top with a thin layer of cream cheese frosting then sprinkle on coconut and half of the nuts. Spread another relatively thin layer of frosting and top with second cake layer. Frost top and sides of finished cake liberally. Sprinkle remaining nuts on top. If it is an 8" three layer cake, put the coconut in the center of one layer and the pecans in between the other layers. I have also used a larger can of pineapple and put a thin layer of pineapple in between the cake layers, drain this pineapple very well, and eat the cake promptly because the pineapple enzymes will cause the icing to become watery. |
This recipe for Easy Carrot Cake is from