Can I make this Easy Carrot Cake ahead of time?

Absolutely! This carrot cake is a fantastic make-ahead dessert. You can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature. The frosted cake can be stored in the refrigerator for up to 3-4 days, allowing the flavors to meld beautifully.

Whatu2019s the best way to shred carrots for this cake?

For the best texture, use a box grater on the medium holes setting or a food processor with a shredding disk. Aim for finely shredded carrots rather than thick chunks, as they will blend more seamlessly into the cake batter and provide moisture without being overly noticeable.

Can I substitute the crushed pineapple in the recipe?

The crushed pineapple adds incredible moisture and a subtle tang to the cake. While it's highly recommended, if you prefer not to use it, you could try substituting it with unsweetened applesauce for moisture, though the flavor profile will be slightly different. Ensure whatever you use is well-drained.

How should I store leftover carrot cake?

Due to the cream cheese and Cool Whip in the frosting, this carrot cake must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh and delicious for 3-4 days. For optimal flavor, let it sit at room temperature for about 15-20 minutes before serving.

Easy Carrot Cake with Cool Whip Cream Cheese Frosting

Name: Easy Carrot Cake with Cool Whip Cream Cheese Frosting
Prep time: 20 min
Cook time: PT-489632H31M2S
Total time: PT-489632H31M2S
Cuisine: American
Ingredients: 1 box spice cake mix (18 oz); 3 eggs; ⅓ cup oil; 1⅓ cups water; 2 cups shredded carrots; 1 can crushed pineapple (8 oz, drained); 1 cup chopped pecans (divided); 2 pkgs cream cheese (8 oz each, softened); 2 cups powdered sugar; 1 container Cool Whip (8 oz, thawed)

Description

A deliciously moist and easy carrot cake made from a spice cake mix, packed with fresh carrots, pineapple, and pecans, then topped with a light and fluffy Cool Whip cream cheese frosting.

Ingredients

Scale

1 box spice cake mix (18 oz)
3 eggs
⅓ cup oil
1⅓ cups water
2 cups shredded carrots
1 can crushed pineapple (8 oz, drained)
1 cup chopped pecans (divided)
2 pkgs cream cheese (8 oz each, softened)
2 cups powdered sugar
1 container Cool Whip (8 oz, thawed)

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Instructions

Step 1: Heat oven to 350°F and grease two 9-inch round baking pans.
Step 2: In a large bowl, prepare the cake batter according to package directions, then stir in the 2 cups shredded carrots, 1 can drained crushed pineapple, and ¾ cup of the chopped pecans.
Step 3: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
Step 4: While the cakes cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 5: Gently fold in the thawed Cool Whip until just combined and fluffy.
Step 6: Once the cakes are completely cool, spread a layer of frosting between the two cake layers, then frost the top and sides of the cake.
Step 7: Sprinkle the remaining ¼ cup of chopped pecans over the top of the frosted cake.
Step 8: Chill the cake for at least 1 hour before slicing and serving for best results.

Notes

For an extra boost of flavor, toast the pecans lightly before adding them to the batter and topping. Ensure your cream cheese is truly softened for a smooth frosting.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 35g
Sodium: 320mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg