Best 2 Shortcut Carrot Cake Recipes
Carrot cake is a classic dessert that is often enjoyed during the fall and winter months. If you are looking for a delicious and easy-to-make carrot cake recipe, you will be happy to know that there are many shortcut recipes available. These recipes use pre-made ingredients, such as cake mix and canned carrots, to save time and effort. As a result, you can have a delicious carrot cake on the table in no time.
Check out the recipes below so you can choose the best recipe for yourself!
SHORTCUT CARROT CAKE
This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!
Provided by Charkie
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F, and spray baking pans with cooking spray. 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 minute or until toothpick inserted in centers comes out clean. Cool.
- MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
- Stir in whipped topping until well blended.
- PLACE 1 cake layer on serving plate.
- Spread with 1-1/2 cups of the cream cheese mixture.
- Carefully place second cake layer on top of first cake layer.
- Frost top and sides of cake with remaining cream cheese mixture.
- Garnish with remaining 1/4 cup pecans.
- Refrigerate until ready to serve.
SHORTCUT CARROT CAKE RECIPE
Provided by TheresaJ
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely. MEANWHILE, beat cream cheese and sugar until well blended. Whisk in COOL WHIP. STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.
Tips:
- Use a food processor or blender to quickly and easily grate the carrots. This will save you time and effort, and it will also ensure that the carrots are evenly grated.
- If you don't have a food processor or blender, you can grate the carrots by hand. Just be sure to use a fine grater so that the carrots are finely grated.
- Don't overmix the batter. Overmixing can make the cake tough. Just mix the batter until the ingredients are combined.
- Bake the cake in a greased and floured 9x13 inch baking pan. This will help to prevent the cake from sticking to the pan.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Carrot cake is a delicious and classic dessert that is perfect for any occasion. This shortcut carrot cake recipe is easy to follow and produces a moist and flavorful cake. With a few simple tips, you can make a carrot cake that is sure to impress your friends and family.
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