Carrot Cake

I made this carrot cake for Easter. I like the semi-homemade version because you start with a box cake mix and then add some tasty ingredients.

Cake:
1 box (2 layer) Spice cake mix (plus ingredients for mix: eggs, oil, etc.)
1 can (8 oz) crushed pineapple, drained
2 c. shredded carrots

Frosting:
2 pkg (8 oz each) cream cheese
2 c. powdered sugar
1 tub (8 oz) whipped cream

Optional: decorate with almonds, pecans, or walnuts.

Preheat oven to 350 degrees.

Prepare the cake mix as directed on the box. Add the shredded carrots and crushed pineapple. Pour into two cake pans (lightly greased and floured) and bake for about 30 minutes.

Meanwhile beat the cream cheese and powdered sugar until smooth. Then fold in the whole tub of whipped cream.

Let the cakes cool before frosting. Decorate with nuts, I used almonds.



It turned out very delicious and moist.