INGREDIENTS
1 pkg spice cake mix
2 cups shredded carrots
1 8 oz can crushed pineapple
1 cup chopped pecans
2 8 oz pkg cream cheese
2 cups powdered sugar
1 tub 8 oz whipped topping, thawed
METHOD:
HEAT: oven to 350°F
Prepare: cake batter as directed on package ; stir in carrots, pineapple and 3/4 cups of the nuts.
Pour into 2 – 9 inch square cake pans and bake 25 to 30 mins or until toothpick inserted in center comes out clean.
Cool in pans for 10 mins; invert onto wire racks.
Remove pans, turn over the cakes and let cake cool completely.
MEANWHILE: beat the cream cheese and sugar together until well blended and then whisk in the whipped topping.
STACK: cake layers on a plate spreading the frosting between layers and on top and sides of cake. Top with the remaining nuts and refrigerate.
NOTE: A yellow cake mix can be substituted for a spice cake mix by adding 2 tsp of ground cinnamon to the cake mix.
90 mins
Serves: 18