SHORTCUT CARROT CAKE

Carrot Cake is my favorite cake and always has been. I love it because of all the “stuff” it contains – delicious stuff. As a rule, I am a purist when it comes to baking cakes. It is tradition for me to make every birthday cake for my children and I have made wedding cakes. I will admit that boxed mixes are great to keep on hand, they serve a valuable purpose, and when you make small tweaks to the recipe, no one will know that you began with a box of cake mix.

My grandmother made spice cake regularly and I still remember the smell of it baking. My mom made homemade cakes all the time as well and it was from her that I learned the art. This cake recipe is one for which I will break my rule.

This recipe saved the day when I found out it was someone’s birthday, and they did not have a cake. For as long as I can remember, if it were someone’s birthday and they did not have a cake I would make one for them – I have whipped up many birthday cakes at the last minute.

This time, I was out of flour. I did have a box of spice cake mix and I found this recipe quickly and took a leap of faith. It was worth it, and I am glad. It does taste homemade and comes together beautifully. You will have to make this cake and I am confident that everyone will think it is from scratch!

Ingredients:

• 1 (18-ounce) box spice cake mix (I use Betty Crocker’s Super Moist)
• 1/2 cup butter – melted and cooled
• 3 eggs
• 1 cup water
• 2 cups shredded carrots (freshly shredded)
• 1 cup crushed pineapple, drained (8-ounce can)
• 1 cup chopped pecans, divided (3/4 for cake & 1/4 for the top)
• 1/2 cup sweetened shredded coconut

For the Cream Cheese Frosting

• 2 (8 ounces) packages of cream cheese, softened
• 2 cups powdered sugar
• 1 (8 ounces) container Cool Whip Topping, thawed

To complete your reading, please click on >