Carrot Cake has been my favorite since I was little. My mom makes the best carrot cake. My favorite version is this shortcut carrot cake recipe. This recipe guarantees a moist and fluffy carrot cake just like my mom’s. It is simple, quick, and a no-fuss making this the perfect recipe if you do not want to go through all the hassle of making this cake from scratch.
Ingredients
Cake:
1/2 c. butter – melted and cooled
1 (18 oz.) box spice cake mix (for this recipe, I use Betty Crocker’s, Super Moist)
3 eggs
1 c. chopped pecans, divided (3/4 for cake & 1/4 for the top)
1 c. water
1 c crushed pineapple, drained (8 oz. can)
1/2 c. sweetened shredded coconut
2 c. shredded carrots (freshly shredded)
Cream Cheese Frosting:
2 c. powdered sugar
1 (8 oz.) containers Cool Whip Topping, thawed
2 (8 oz.) packages of cream cheese, softened
HOW TO MAKE SHORTCUT CARROT CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready two cake pans. Grease and set aside.
Step 2: Place the spice cake mix, melted and cooled butter, eggs, and water in a mixing bowl. Beat on high until well blended. Then, fold in the shredded carrots along with the crushed pineapple, 3/4 c chopped pecans, and shredded coconut.
Step 3: Between the two cake pans, divide the batter. To release any air bubbles, lightly tap the pans on the countertop.
Step 4: Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for about 10 minutes in the pan before inverting to a cooling rack.
Frosting:
Step 6: Place the cream cheese and powdered sugar in a mixing bowl. Beat until smooth and creamy. Then, gently fold the Cool Whip.
To Assemble and Frost:
Step 7: Onto a tray or cake platter, place one of the completely cooled cakes. Spread the frosting on top of the cake. Then, place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting. On top, sprinkle the rest of the pecans.
Notes:
You can substitute the pecans with walnuts if desired. Or omit the nuts if you are allergic.
You can also leave the pineapple out and just up the shredded carrots to 3 cups.
Make sure to use freshly grated carrots.
Ingredients
- Cake:
- 1/2 c. butter – melted and cooled
- 1 (18 oz.) box spice cake mix (for this recipe, I use Betty Crocker’s, Super Moist)
- 3 eggs
- 1 c. chopped pecans, divided (3/4 for cake & 1/4 for the top)
- 1 c. water
- 1 c crushed pineapple, drained (8 oz. can)
- 1/2 c. sweetened shredded coconut
- 2 c. shredded carrots (freshly shredded)
- Cream Cheese Frosting:
- 2 c. powdered sugar
- 1 (8 oz.) containers Cool Whip Topping, thawed
- 2 (8 oz.) packages of cream cheese, softened
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready two cake pans. Grease and set aside.
Step 2: Place the spice cake mix, melted and cooled butter, eggs, and water in a mixing bowl. Beat on high until well blended. Then, fold in the shredded carrots along with the crushed pineapple, 3/4 c chopped pecans, and shredded coconut.
Step 3: Between the two cake pans, divide the batter. To release any air bubbles, lightly tap the pans on the countertop.
Step 4: Place in the preheated oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for about 10 minutes in the pan before inverting to a cooling rack.
Frosting:
Step 6: Place the cream cheese and powdered sugar in a mixing bowl. Beat until smooth and creamy. Then, gently fold the Cool Whip.
To Assemble and Frost:
Step 7: Onto a tray or cake platter, place one of the completely cooled cakes. Spread the frosting on top of the cake. Then, place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting. On top, sprinkle the rest of the pecans.
Notes
You can substitute the pecans with walnuts if desired. Or omit the nuts if you are allergic. You can also leave the pineapple out and just up the shredded carrots to 3 cups. Make sure to use freshly grated carrots.
