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Carrot Cake taste like a scratch cake!





Oldie but extreme goodie! Carrot Cake. They'll never know it starts with a mix! Perfect anytime and I like to think it's healthier since it's made with a vegetable  ( smiling) !  Enjoy!

Carrot Cake taste like a scratch cake!


1 pkg of spice cake or carrot cake mix
2 cups of shredded carrots
1 8oz can of crushed pineapple drained


Topping
1/2 cup of shredded coconut (I like mine toasted, just spread on parchment paper and put in the oven on 350 degree until browned)
1/4 chopped finely chopped raisins
1/2 cup chopped pecans set aside



Frosting:
1 8oz tub of whipped topping
2 pkg of cream cheese
2 cups of confectionery sugar


Heat oven to 350*. Make cake as directed on package stirring in carrots and drained pineapple. 
Note: If you love pecans or walnuts and raisins, fold in 1/2 cup of each at this step



Pour into a 13x9 pan that has been greased. (You can also use two 8 inch well greased cake pans. Fill between layers with frosting and toppings) Bake 25 minutes. Cool.











Beat cream cheese and sugar with a mixer until well blended, add whipped topping.


Spread over cooled cake and top with mixture of nuts, coconut and raisins. Keep refrigerated.



Regular Price $19.99
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5 comments:

  1. I love carrot cake, and baking isn't my thing, but this looks easy enough. Yum!

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  2. that looks scrumptious and it's easier to make too! thanks for sharing! :)

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  3. looks very easy and delicious. Great for busy days and need a lovely cake.

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  4. Delicious! It's very nice too.

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  5. Wow, you'd never guess this wasn't from scratch! What a fabulous, moist slice!!! So yummy!

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