Ingredients
-
1
-
3
-
1/3
-
1 1/3
-
2
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
Shortcut Carrot Cake,This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11×13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!,I plan to leave out the pineapple; I think that would make it soggy. I plan to also add a touch of flour (maybe a bit under a quarter cup) because the mix I’m using is already one with pudding built in so it does need to have something to balance the added moisture of the fresh carrots I’ll be adding to the mix. OH! And I plan to replace half the water with carrot juice too, which is another reason I need to be sure it doesn’t come out too moist. Wish me luck!,Came out terrible. The wetness of the drained pineapple ruined the proper ratio.
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Steps
|
1
Done
|
Preheat Oven to 350f, and Spray Baking Pans With Cooking Spray. Preheat Oven to 350f. |
|
2
Done
|
Prepare Cake Mix Batter as Directed on Package, Stirring in Carrots, Pineapple and 3/4 Cup of the Pecans Until Well Blended. |
|
3
Done
|
Pour Into 2 (9-Inch) Square Baking Pans. |
|
4
Done
|
Bake 25 to 30 Minute or Until Toothpick Inserted in Centers Comes Out Clean. Cool. |
|
5
Done
|
Meanwhile, Beat Cream Cheese and Sugar With Electric Mixer or Wire Whisk Until Well Blended. |
|
6
Done
|
Stir in Whipped Topping Until Well Blended. |
|
7
Done
|
Place 1 Cake Layer on Serving Plate. |
|
8
Done
|
Spread With 1-1/2 Cups of the Cream Cheese Mixture. |
|
9
Done
|
Carefully Place Second Cake Layer on Top of First Cake Layer. |
|
10
Done
|
Frost Top and Sides of Cake With Remaining Cream Cheese Mixture. |
