Shortcut Carrot Cake

By carvalhohm2

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, divided
• 1 cup flaked coconut
• 2 tablespoons orange juice
• 2 (16-ounce) containers cream cheese frosting

Details

Servings 14
Cooking time 20mins
Adapted from mrfood.com

Preparation

Step 1

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

In a large bowl, combine cake mix and streusel packet. Add eggs, water, and oil; beat at medium speed with an electric mixer 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 reserved glaze packet and orange juice; brush over warm cake layers. Cool completely.

Spread frosting between layers and on top and sides of cake. Sprinkle sides of cake with remaining 1 cup pecans. Chill at least 2 hours.