| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Box cakes, Frostings, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | Yellow Cake Mix |
| 2 | c | Fresh carrots; grated |
| 8 | oz | Crushed pineapple; undrained |
| 1/2 | c | Water |
| 3 | Eggs | |
| 1/2 | c | Oil |
| 1/2 | c | Pecans; finely chopped |
| 2 | tb | Cinnamon |
| 6 | oz | Cream cheese; softened |
| 1/3 | c | Butter or margarine; softene |
| 1 1/2 | ts | Vanilla extract |
| 3 1/2 | c | Confectioners sugar |
| 1 | ts | Milk |
INSTRUCTIONS
CAKE FROSTING FOR CAKE: Preheat oven to 350~. Grease and flour 13x9" pan. Combine cake mix, carrots, pineapple, water, eggs, oil, pecans, and cinnamon in large bowl. Beat at low speed for 2 minutes. Pour batter into pan. Bake at 350~ for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan. FOR FROSTING: Combine cream cheese, butter, and vanilla in large bowl. Beat at medium speed with electric mixer until smooth. Gradually add confectioners sugar and milk, mixing well. Spread on cooled cake. Refrigerate until ready to serve. Decorate with pineapple chunks and whole pecans, if desired. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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