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Shortcut Carrot Cake

Shortcut Carrot Cake


  • 1 (2-layer size) box spice cake mix
  • 2 cups shredded carrots (about 1/2 pound)
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup PLANTERS Chopped Pecans, divided
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 (8 ounce) container COOL WHIP Whipped Topping, thawed


  1. Heat oven to 350 degrees F.
  2. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
  3. Pour into 2 (9-inch) square baking pans.
  4. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool.
  5. Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
  6. Stir in whipped topping until well blended.
  7. Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream cheese mixture.
  8. Carefully place second cake layer on top of first cake layer.
  9. Frost top and sides of cake with remaining cream cheese mixture.
  10. Garnish with remaining 1/4 cup pecans.
  11. Refrigerate until ready to serve.

Yield: 18 servings

Great Substitute: Substitute yellow cake mix plus 2 teaspoons ground cinnamon for the spice cake mix.

Recipe and photo credit (used with permission):