This recipe tastes like you baked it from scratch! It is so moist and delectable.
Ingredients:
1 box carrot cake mix
4 eggs
½ cup vegetable oil
3 cups grated carrots
1 – 8 ox. crushed pineapple, undrained
1 cup finely chopped nuts
2 teaspoon ground cinnamon
Cream Cheese Frosting:
1 – 8 oz. cream cheese, softened
¼ cup butter or margarine, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round baking pans. Or you can line bottom of pan with parchment paper and remove paper once cake is baked and cooled.
For cake, combine cake mix, eggs, oil, carrots, pineapple, nuts and cinnamon in a large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake at 350 degrees for 35 – 40 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack.
For frosting, place cream cheese, butter and vanilla extract in a large bowl. Beat at low speed until smooth and creamy. Gradually add confectioners’ sugar, beating until smooth. Add more sugar to thicken, or milk to thin frosting, as needed. Fill and frost cooled cake.
Refrigerate cake as it has cream cheese in frosting.