Shortcut Carrot Cake

By carvalhohm

Ingredients

• 1 (26.5-ounce) package cinnamon streusel coffee cake mix, streusel and glaze packets reserved
• 3 large eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large carrots, peeled and finely grated
• 1 1/2 cups chopped pecans, toasted and divided
• 1 cup flaked coconut
• 2 tablespoons orange juice
• 2 (16-ounce) containers cream cheese frosting
• 1 (26.5-ounce) package cinnamon streusel coffee cake mix, streusel and glaze packets reserved

Preparation

Step 1

Preheat oven to 350 degrees. Grease 3 (8-inch) round cake pans. Line with parchment paper or wax paper.

Combine cake mix and streusel packet in mixing bowl. Add eggs, water, and oil; beat at medium speed with electric beater 2 minutes. Stir in carrots, 1/2 cup pecans, and coconut. Pour batter evenly into prepared pans.

Bake 20 to 22 minutes. Cool in pans on wire racks 10 minutes. Invert pans onto racks; remove pans and paper. Stir together glaze packet and orange juice; brush over warm cake layers. Cool completely.

If you want to make a great homemade frosting, try our recipe for Cream Cheese Frosting. It's perfect on this cake!