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Tuesday, March 25, 2008

Shortcut Carrot Cake


Of all the desserts out there my favorite by far is Carrot Cake.

I just love it.

From the pecans, to the raisins to the cream cheese frosting nothing brightens my day more than a piece of delicious, moist, flavorful carrot cake.

I love finding that wonderfully tasting piece when I least expect it. There is nothing worse than biting into a piece of dry, flavor-less cake. But when you find a piece of good carrot cake you remember where you were and get go back and get it again.

Since I was a child, this has been my very favorite cake. But until now I have never made it myself. I can't explain why, it's just one of those cakes that I didn't think I could do well and I thought it would take forever.

Boy, was I wrong!

For Easter this past Sunday I made what Kraft Foods calls their "Shortcut Carrot Cake". I was hesitant trying this out but gave it a go anyhow. And boy was I glad I did. This recipe was right up there with my favorite carrot cake slices, the best part of the whole recipe?...you start with a box of Spice Cake Mix!

Just add in a few ingredients and you have got a delicious carrot cake! The biggest surprise was the cream cheese frosting was so incredibly light and fluffy. Something that you rarely get with any carrot cake.

My only change that I will make is the next time I will add raisins. One thing that the recipe does not.

Next step is making this recipe into cupcakes! I can't wait!

Shortcut Carrot Cake

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

11 comments:

Katie said...

Mmmm I love carrot cake, I think its my favourite. Its so moist and flavoursome

Zabaione said...

still never try carrot cake yet,
but your cake look delicous, i wolud love to made it one day :)

CaraCakes said...

I'm learning that sometimes, shortcuts are a good thing! Thanks for your blog... it's an inspiration to my own!

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Jj said...

The thought of carrots in cake always sort of went against me, but you make it look absolutely delicious, thanks!

Cakespy said...

Ooh, came across this a bit late but it looks and sounds awesome--and not too fussy (good for me!!)

Natalie... said...

Mm wow im not a big fan of carrot cake but this looks yummy!

Jackie said...

Wow...normally not a big carrot cake lover, but yours looks so darned good I do believe I could sink my teeth into a nice thick slice and thoroughly enjoy it! And it's so pretty!

Abby said...

What a beautifully decorated cake! I'm not a fan of most cakes, but I dig carrot cakes and pound cakes - I think the denser texture is what I like so much!

Shelly said...

Wow, I was browsing the foodie blog roll tonight and came across your fantastic blog! This recipe looks delicous!

Baker Brian said...

Hey... would yoghurt work as well?