Simple & Easy Carrot Cake (with Real Carrots & Pecans!)

Simple & Easy Carrot Cake (with real carrots and pecans!)

To make this quick and easy, simple Carrot Cake you will need the following items:

1 package of Carrot Cake cake mix

1/2 cup of vegetable oil

2 cups of shredded carrots

1 8 ounce can of crushed pineapple, undrained

1 teaspoon vanilla

4 eggs

1 cup chopped pecans

2 8 ounce packages of creamed cheese

2 cups sugar

1 8 ounce tub of cool whip

To bake and prepare this Carrot Cake:

(1) Preheat the oven to 350 degrees. Grease and Flour 2 9-inch round baking pans.

(2) Mix cake mix according to the instructions on the box using the oil and eggs.

(3) Stir in the carrots, vanilla, pineapple, and almost all of the pecans. Leave a ¼ cup of pecans until later.

(4) Pour this mix into the cake pans.

(5) Bake for 25 to 30 minutes or until a tooth pick comes out clean.

(6) Remove the pans and allow them to cool. After 15 minutes, transfer the cakes to wire racks to cool more.

To prepare the frosting:

(1) Beat the cream cheese and sugar until they are blended well.

(2) Stir in the whipped cream topping.

To finish the Carrot Cake:

(1) Stack the 2 layers, making sure to add frosting in between the two.

(2) Frost the top and sides of the cake.

(3) Add the remaining pecans to the top of the cake, or add them all to the center of the cake, depending on how many you have left.

Once you have done this, place the Carrot Cake in the refrigerator so it will be cold when served.