Shortcut Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 298.3
  • Total Fat: 12.1 g
  • Cholesterol: 44.7 mg
  • Sodium: 282.0 mg
  • Total Carbs: 56.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Shortcut Carrot Cake calories by ingredient
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An easy Easter treat! An easy Easter treat!
Number of Servings: 18


    1 pkg (2 layer size) spice cake mix - lower fat option
    2 cups shredded carrots
    1 cup crushed pineapple, drained
    1 cup chopped pecans
    2 - 250 gram packages of light cream cheese
    2 cups icing sugar
    3 cups thawed light Cool Whip topping


1. Heat oven to 350 F.
2. Prepare cake batter as directed on package, stir in carrots, pineapple, and 3/4 cup of the pecans.
3. Pour into 2 greased 8-inch square pans.
4. Bake 25 - 30 minutes or until toothpick inserted into centres come out clean.
5. Cool 10 minutes.
6. While cakes are baking, beat cream cheese and sugar with mixer until well blended. Stir in Cool Whip.
7. Stack cakes on serving plate, spreding 1-1/2 cups of the cream cheese mixture between layers.
8. Spread top and sides with remaining cream cheese mixture. Sprinkle with remaining 1/4 cup pecans. Refrigerate leftovers.
Makes 18 servings.

Number of Servings: 18

Recipe submitted by SparkPeople user TIMTOO.

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