|
|
|
 |
|
|
Shortcut Carrot Cake
The Size and Taste is Impressive! |
 |
|
2 Pkgs. Spice Cake Mix
according to mix, add eggs, oil, and water
2 cups shredded carrots
1 1/2 cups chopped pecans
1/4 cup self rising flour, this gives the mix a homemade texture
|
Preheat oven to 350 degrees F.
Grease and flour 2 10-inch round cake pans, if you are using the 9 inch pans, just use one package cake mix.
In separate bowl, add cake mix, follow directions adding eggs, oil, water.
Mix well with mixer, stir in carrots and nuts.
Equally distribute the cake mix into two pans, and bake, if using 10 inch pans, add a few extra minutes, check cake for doneness after 38-42 minutes.
Cream Cheese Frosting:
2 1/2 large pkgs. cream cheese, softened
2 cups powdered sugar
12 oz. tub cool whip
Mix the cream cheese and powdered sugar with a mixer and fold in cool whip.
Frost cake when cooled, placing both layers with top down.
This cake needs to be kept in the fridge or a cool place.
|
 |
Preparation Time: 20 Minutes |
Serves: 20 |
| Recipe Origin: United States |
|
Submitted by: |
|
Iris
North Carolina
United States |
|
|
|
|
| This recipe has been viewed 4950 times. |
|
|
|
