Shortcut Carrot Cake – a delicious recipe with cake mix, carrots, pineapple, Pecans, PHILADELPHIA Cream Cheese, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
oven to 350u00b0 F.
2
cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
3
beat cream cheese and sugar until well blended. Whisk in COOL WHIP.
4
cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.
5
Calories: 390
6
Total fat: 23 g
7
Saturated fat: 10 g
8
Cholesterol: 60 mg
9
Sodium: 310 mg
10
Carbohydrate: 45 g
11
Dietary Fiber: 1 g
12
Sugars: 32 g
13
Protein: 5 g
14
Vitamin A: 35% DV
15
Vitamin C: 4% DV
16
Calcium: 8% DV
17
Iron: 6% DV
862
kcal
Calories
54
g
Fat
93
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) spice cake mix, 2 cups shredded carrots (about 3 large), 1 can (8 oz.) crushed pineapple, drained, 1 cup chopped PLANTERS Pecans, divided, and more.
Yes, Shortcut Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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