Directions
- Preheat oven to 350° F
- Grease two cake pans
- In a mixing bowl, beat on high until well combined with the spice cake mix, melted, and cooled butter, eggs, and water.
- Fold in the shredded carrots, crushed pineapple, 3/4 cup chopped pecans, and shredded coconut until combined.
- Divide the batter between the two cake pans. Tap pans lightly on countertop to release any air bubbles.
- Bake for 25-30 minutes – Test the center with a toothpick. If it comes out clean, the cakes are done.
- Let cool in pan for 10 minutes and then transfer to cooling rack. You want to wait until you can hold your hand on the bottom of the pan before you turn the cake out onto the cooling rack.
- Making the Frosting
- In a mixing bowl, combine the cream cheese and powdered sugar and beat until smooth and creamy.
- Gently fold the Cool Whip into the cream cheese mixture.
- Assemble and Frost
- Once the cakes have completely cooled, place one of the layers onto a tray or cake plate.
- Top the first layer of cake with a layer of frosting.
- Put the second layer of cake on top of the first and cover the top and sides of the cake.
- Sprinkle the remaining pecans on top of the cake before serving.
Notes:
- Walnuts are great in this cake if you do not have pecans or do not like pecans. On another note, if you are allergic to nuts, the cake will still be fabulous.
- If you do not like pineapple in your carrot cake – many don’t – leave it out and up the shredded carrots to 3 cups (packed).
- Do not buy pre-shredded carrots. They need to be freshly grated/shredded for a moist texture of the cake.