Quick Carrot Cake with Homemade Cream Cheese Frosting.

Here is what you will need:
1 pkg (2 layer size) Carrot Cake
3 large carrots, shredded about 2 cups
1 can (8oz) Crushed pineapple
1 cup chopped pecans (divided)
2 pkg (8oz each) Cream Cheese, softened
2 cups powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed

Now to make it:
Prepare: cake batter as directed on package; stir in carrots, completely drained pineapple, 3/4 cup of pecans. Pour into 2 (9 inch) square pans sprayed with cooking spray.

Bake: 25 to 30 min. Or until toothpick inserted in centers come out clean. Cool in pans 10 min; invert onto wire racks. Remove pans. Turn cakes over, cool completely.

Beat: cream cheese, and sugar until well blended. Whisk in cool whip.

Stack: cake layers, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.


This cake came out great and the frosting wasn't that thick heavy and overly sweet cream cheese frosting!!