Ingredients
Cake
- 1 (18 ounce) box spice cake mix (I use Betty Crocker’s Super Moist)
- 1/2 cup butter – melted and cooled
- 3 eggs
- 1 cup water
- 2 cups shredded carrots (freshly shredded)
- 1 cup crushed pineapple, drained (8 ounce can)
- 1 cup chopped pecans, divided (3/4 for cake & 1/4 for the top)
- 1/2 cup sweetened shredded coconut
Cream Cheese Frosting
- 2 (8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 1 (8 ounce) containers Cool Whip Topping, thawed
Directions
Preheat oven to 350° F
Grease two cake pans
In a mixing bowl, beat on high until well combined the spice cake mix, melted and cooled butter, eggs, and water.
Fold in the shredded carrots, crushed pineapple, 3/4 cup chopped pecans, and shredded coconut until combined.
Divide batter between the two cake pans. Tap pans lightly on countertop to release any air bubbles.
Bake for 25-30 minutes – Test the center with a toothpick. If it comes out clean, the cakes are done.
Let cool in pan for 10 minutes and then transfer to cooling rack. You want to wait until you can hold your hand on the bottom of the pan before you turn the cake out onto the cooling rack.
Making the Frosting
In a mixing bowl, combine the cream cheese and powdered sugar and beat until smooth and creamy.
Gently fold the Cool Whip into the cream cheese mixture.
Assemble and Frost
Once cakes have completely cooled, place one of the layers onto a tray or cake plate.
Top the first layer of cake with a layer of frosting. Put the second layer of cake on top of the first and cover the top and sides of the cake.
Sprinkle the remaining pecans on top of the cake before serving.
Notes
• Walnuts are great in this cake if you do not have pecans or do not like pecans. On another note, if you are allergic to nuts, the cake will still be fabulous.
• If you do not like pineapple in your carrot cake – many don’t – leave it out and up the shredded carrots to 3 cups (packed).
• Do not buy pre-shredded carrots. They need to be freshly grated/shredded for a moist texture of the cake.
Conclusion:
The Shortcut Carrot Cake recipe has become a delightful surprise and a game-changer in my baking adventures. Carrot Cake has always held a special place in my heart, and this recipe’s ability to deliver the same homemade goodness with the convenience of a shortcut has left me amazed and grateful. While I generally follow a purist approach to baking, using only homemade recipes, this cake mix-based creation has earned its place in my repertoire.
The memories of my grandmother’s and mother’s homemade cakes still evoke a sense of nostalgia, but this Shortcut Carrot Cake has managed to break through my traditional baking rule. Its ease of preparation and incredible taste have saved the day on multiple occasions, ensuring that every celebration is filled with joy, even in the face of last-minute surprises. The cake mix serves as a reliable backup, and with a few creative tweaks, the result is a cake that genuinely tastes as if it were crafted with love from scratch.
As I continue my baking journey, this recipe remains my secret weapon for surprising friends and family with a delectable treat that leaves them believing it was made from scratch. The delightful medley of flavors and textures in this Shortcut Carrot Cake never fails to impress, and its presentation is a testament to its homemade essence. If you ever find yourself in need of a quick and delightful dessert, don’t hesitate to try this recipe. I am confident that it will become a beloved addition to your baking repertoire, as it has in mine. Embrace the joy of baking and savor the deliciousness of this delightful Shortcut Carrot Cake, created with convenience and love.
