Ingredients for Shortcut Carrot Cake
- 1 (15.25 ounce) package carrot cake mix
- eggs (according to package directions)
- oil (according to package directions)
- water (according to package directions)
- 2 cups shredded carrots
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/4 cups chopped pecans, divided
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces whipped topping
- 1/2 cup golden raisins
- 1 teaspoon vanilla extract
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How to Make Shortcut Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 11x13 inch baking pan.
- Prepare a 15.25 oz package of carrot cake mix according to package directions.
- Add 2 cups shredded carrots (or use 2 (15 ounce) cans of pre-shredded carrots), 1 (20 ounce) can crushed pineapple, drained, 1 cup chopped pecans, and ½ cup golden raisins. Mix until well combined.
- Pour batter into the prepared 11x13 inch pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven).
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 8 ounces whipped topping until well combined.
- Once the cake is completely cool, frost the top and sides with the cream cheese frosting.
- Garnish with the remaining ¼ cup chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
116g
Fat
53g
Carbs
13g
