Saturday, June 13, 2009

Carrot Cake taste like a scratch cake!

Carrot Cake they'll never know its a mix!

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

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

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.


Mother Rimmy said...

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

Olive said...

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

MaryMoh said...

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

Tania said...

Delicious! It's very nice too.