Carrot cake, with its moist crumb and delightful blend of spices, has long been a beloved treat that evokes warmth and comfort. This Shortcut Carrot Cake recipe offers a convenient twist on the classic, allowing you to enjoy all the flavors and textures you love with minimal effort. Perfect for gatherings, celebrations, or simply treating yourself to something special, this cake combines the goodness of spice cake mix with the wholesome additions of shredded carrots and crushed pineapple, adding both sweetness and moisture.
Imagine the aroma wafting from your oven as this cake bakes to golden perfection, filling your kitchen with hints of cinnamon and nutmeg. The addition of chopped pecans provides a delightful crunch in every bite, complementing the softness of the cake layers. Topped with a luscious cream cheese and Cool Whip frosting, this cake is the epitome of indulgence—creamy, smooth, and just the right amount of sweetness.
Whether you’re a novice baker looking to impress or a seasoned pro short on time, this Shortcut Carrot Cake is your go-to recipe. With easy-to-follow steps and readily available ingredients, you can whip up a dessert that’s sure to wow your guests and leave a lasting impression. Make-ahead friendly, it’s ideal for busy schedules or when you simply want to savor a slice of homemade goodness without the fuss.
Prepare to delight your taste buds and those of your loved ones with this delightful take on a classic dessert. Let’s dive into the kitchen and create a cake that’s as easy to make as it is delicious to eat.
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
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch square baking pans with cooking spray.
Mix the Cake Batter: In a large mixing bowl, prepare the spice cake mix according to the package instructions. This typically involves combining the cake mix with eggs, oil, and water. Mix until well blended and smooth.
Incorporate Carrots and Pineapple: Fold in the shredded carrots, drained crushed pineapple, and 3/4 cup of chopped pecans into the cake batter. Ensure they are evenly distributed throughout the batter.
Bake the Cake Layers: Divide the batter evenly between the prepared baking pans. Smooth out the tops with a spatula. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.
Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
Prepare the Frosting: While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer or whisk until smooth and creamy.
Add Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture until well blended. This will create a light and fluffy frosting with a hint of tanginess from the cream cheese.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about 1-1/2 cups of the cream cheese and Cool Whip mixture evenly over the top of the cake layer.
Layer and Frost: Carefully place the second cake layer on top of the frosted first layer. Frost the top and sides of the entire cake with the remaining cream cheese mixture, creating a smooth and even layer of frosting.
Garnish: Sprinkle the remaining 1/4 cup of chopped pecans over the top of the frosted cake for added texture and decoration.
Chill and Serve: Refrigerate the cake until ready to serve. Chilling helps the flavors meld together and makes the cake easier to slice. Serve chilled and enjoy the delightful flavors of this Shortcut Carrot Cake!
Variations:
- Nuts: Feel free to substitute pecans with walnuts or omit them altogether for a nut-free version.
- Frosting: If you prefer a richer frosting, use homemade whipped cream cheese frosting instead of Cool Whip.
- Decorations: Add extra flair with carrot-shaped fondant decorations or a sprinkle of cinnamon on top.
Conclusion:
This Shortcut Carrot Cake recipe is not just about convenience; it’s about creating a dessert that brings people together and leaves them with smiles and satisfied bellies. Its ease of preparation and crowd-pleasing flavors make it ideal for any occasion, whether you’re celebrating a special event or simply craving a slice of homemade goodness. So, gather your ingredients, preheat your oven, and get ready to bake up a cake that will become a favorite in your household. Enjoy the process as much as the delicious results!
SHORTCUT CARROT CAKE
Ingredients
- 1 18 oz box spice cake mix
- 3 eggs as called for by your cake mix
- 1/3 cup oil as called for by your cake mix
- 1 1/3 cups water as called for by your cake mix
- 2 cups shredded carrots about 1/2 lb.
- 1 8 oz can crushed pineapple, drained
- 1 cup chopped pecans divided
- 2 8 oz packages cream cheese, softened
- 2 cups powdered sugar
- 1 8 oz container Cool Whip Topping, thawed
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease two 9-inch square baking pans with cooking spray.
Mix the Cake Batter:
- In a large bowl, prepare the spice cake mix according to the package instructions (typically mix with eggs, oil, and water). Stir until smooth.
Incorporate Carrots and Pineapple:
- Fold in the shredded carrots, drained crushed pineapple, and 3/4 cup of chopped pecans into the batter. Mix until evenly distributed.
Bake the Cake Layers:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting:
- Beat softened cream cheese and powdered sugar together until smooth. Fold in thawed Cool Whip until fully combined.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread 1-1/2 cups of frosting over the top. Add the second layer and frost the top and sides with the remaining frosting.
Garnish:
- Sprinkle the remaining 1/4 cup of chopped pecans on top of the frosted cake.
Chill and Serve:
- Refrigerate until ready to serve. Enjoy chilled.
