Saturday, June 13, 2009

Carrot Cake taste like a scratch cake!



Carrot Cake they'll never know its a mix!


1 pkg of spice cake or carrot cake mix
2 cups of shredded carrots
1 8oz can of crushed pineapple drained

Topping
1/2 cup of shredded coconut
1/4 chopped finely chopped raisins
1/2 cup chopped pecans set aside


Frosting:
1 8oz tub of whipped topping
2 pkg of cream cheese
2 cups of confectionery sugar

Heat oven to 350*. Make cake as directed on package stirring in carrots and drained pineapple.




Pour into a 13x9 pan that has been greased. (You can also use two 8 inch well greased cake pans. Fill between layers with frosting and toppings) Bake 25 minutes. Cool.
Beat cream cheese and sugar with a mixer until well blended, add whipped topping.


Spread over cooled cake and top with mixture of nuts, coconut and raisins. Keep refrigerated.

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