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Carrot Cake is my favorite cake and always has been. I love it because of all the “stuff” it contains – delicious stuff. As a rule, I am a purist when it comes to baking cakes. It is tradition for me to make every birthday cake for my children and I have made wedding cakes. I will admit that boxed mixes are great to keep on hand, they serve a valuable purpose, and when you make small tweaks to the recipe, no one will know that you began with a box of cake mix.
My grandmother made spice cake regularly and I still remember the smell of it baking. My mom made homemade cakes all the time as well and it was from her that I learned the art. This cake recipe is one for which I will break my rule.
This recipe saved the day when I found out it was someone’s birthday, and they did not have a cake. For as long as I can remember, if it were someone’s birthday and they did not have a cake I would make one for them – I have whipped up many birthday cakes at the last minute.
This time, I was out of flour. I did have a box of spice cake mix and I found this recipe quickly and took a leap of faith. It was worth it, and I am glad. It really does taste homemade and comes together beautifully. You will have to make this cake and I am confident that everyone will think it is from scratch!
Ingredients
Cake
1 (18 ounce) box spice cake mix (I use Betty Crocker’s Super Moist)
1/2 cup butter – melted and cooled
3 eggs
1 cup water
2 cups shredded carrots (freshly shredded)
1 cup crushed pineapple, drained (8 ounce can)
1 cup chopped pecans, divided (3/4 for cake & 1/4 for the top)
1/2 cup sweetened shredded coconut
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) containers Cool Whip Topping, thawed
PLEASE USE THE NEXT PAGE BUTTON “2” FOR THE INSTRUCTIONS
