11X13 BAKING PAN RECIPES

Name: Shortcut Carrot Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 18 serving(s)
Ingredients: 1 (18 ounce) box spice cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 2 cups shredded carrots (about 1/2 lb.); 1 (8 ounce) can crushed pineapple, drained; 1 cup chopped pecans, divided; 2 (8 ounce) packages cream cheese, softened; 2 cups powdered sugar; 1 (8 ounce) container Cool Whip Topping, thawed

SHORTCUT CARROT CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...

Shortcut Carrot Cake Recipe - Food.com - Recipes, Food ... image

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!

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) box spice cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups shredded carrots (about 1/2 lb.)
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed

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.

Nutrition Facts : Calories 409.8, FatContent 26.7, SaturatedFatContent 10.6, CholesterolContent 80.4, SodiumContent 286.4, CarbohydrateContent 39.5, FiberContent 1.5, SugarContent 29, ProteinContent 5.2

SHORTCUT CARROT CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...

Shortcut Carrot Cake Recipe - Food.com - Recipes, Food ... image

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!

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) box spice cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups shredded carrots (about 1/2 lb.)
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed

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.

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