Quick and Easy Carrot Cake


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


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.