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CARROT CAKE

Active Time : 30 minutes
Total Time : 2 hours
Serves : 12 servings
INGREDIENTS
  • 1 16.5 ounce package spice cake mix
  • 1 20 ounce can crushed pineapple in natural juice drained
  • 2 cups shredded carrots
  • 1 cup chopped walnuts
  • 1/2 cup sweetened coconut flakes
  • 1 8 ounce package cream cheese softened
  • 1/2 cup butter softened
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
DIRECTIONS

Prepare cake according to package directions; stir carrots, pineapple, walnuts and coconut into batter. Bake according to two 9-inch round cake pan directions. Cool completely.

In large mixing bowl, combine cream cheese, butter and vanilla; using an electric mixer on medium speed, beat until light and fluffy. Gradually mix in powdered sugar. Mix in milk 1 tablespoon at a time to reach desired consistency.

Place one cake layer top-side-down on serving platter; spread top with frosting. Top with second cake top-side-up. Frost entire cake with remaining frosting.