Saturday, October 17, 2009

CARROT CAKE



1 pkg. spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup Chopped Pecans, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar
1 (8 oz) tub cool whip

1. PREHEAT oven to 350 F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

2. MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Fold in cool whip until well blended. Frost Cake. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

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