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–+ servings

SHORTCUT CARROT CAKE

This Shortcut Carrot Cake combines the richness of spice cake mix with the wholesome goodness of shredded carrots, crushed pineapple, and chopped pecans. Topped with a light and creamy frosting made from cream cheese and Cool Whip, this cake is both indulgent and easy to make. Perfect for gatherings or as a simple treat, it delivers all the warmth and comfort of traditional carrot cake with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling time 15 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American
Servings 12
Calories 370 kcal

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.

Notes

For a nut-free version, omit the pecans. Customize with homemade whipped cream cheese frosting if desired.

Nutrition

Serving: 125gCalories: 370kcal
Keyword cream cheese frosting,, easy baking, quick dessert, spice cake mix
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