Carrott Cake

By á-6979

Ingredients

• Cake:
• 1 box yellow cake mix
• 2/3 cup water
• 1/2 cup butter, softened
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp vanilla
• 3 eggs
• 1 cup finely shredded carrots (about 2 medium carrots)
• 1/4 cup finely chopped pecans or walnuts
• Frosting:
• 4 oz cream cheese, softened
• 2 Tbsp butter
• 1/2 tsp vanilla
• 2 cups powdered sugar
• 1 to 3 tsp milk
• 1/4 cup coconut, if desired

Preparation

Step 1

Heat oven to 350 degrees. Grease bottom only of 8 or 9-inch square pan with shortening, or spray with cooking spray.

In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 tsp vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 min, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.

Bake 36-41 min for 8 inch pan or 33-38 min for 9 inch pan or until toothpick comes out clean. Cool completely, about 1 hour.

In large bowl, beat cream cheese, 2 Tbsp butter, 1/2 tsp vanilla and 1 tsp milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.