Shortcut Carrot Cake
1 package spice cake mix
2 cups carrots (1/2 pound), shredded
1 8 ounce can crushed pineapple, drained
1 cup pecans, divided
2 8 ounce cream cheese, softened
2 cups powdered sugar
1 8 ounce Cool Whip, thawed
Preheat oven to 350 degrees. 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" lightly greased and floured square baking pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool.
Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended; stire in whipped topping until well blended.
Place 1 cake layer on serving plate. Spread with 1 1/2 cups frosting. 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. Makes 18 servings.