Recipes Made with Cake Mixes
Shortcut Carrot Cake
Yield: 18 servings
Ingredients
- 1 (18.25 ounce) box spice cake mix*
- 2 cups shredded carrots (about 1/2 pound)
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup Planters Chopped Pecans, divided
- 2 (8 ounce) packages Philadelphia Cream Cheese, softened
- 2 cups powdered sugar
- 1 (8 ounce) container Cool Whip Whipped Topping, thawed
Instructions
- Heat oven to 350 degrees F.
- Prepare cake mix batter as directed on box, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
- Pour into 2 (9 inch) square baking pans.
- Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool.
- Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
- Stir in whipped topping until well blended.
- Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream cheese mixture.
- Carefully place second cake layer on top of first cake layer.
- Frost top and sides of cake with remaining cream cheese mixture.
- Garnish with remaining 1/4 cup pecans.
- Refrigerate until ready to serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
* Substitute yellow cake mix + 2 teaspoons ground cinnamon for the spice cake mix.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company