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Quick & Easy Carrot Cake





8 1/2 ounce box yellow cake mix

8 ounce can crushed pineapple, undrained

1 cup shredded carrots

1/3 cup mayonnaise

1/2 cup chopped Georgia pecans

2 eggs, beaten

1/2 teaspoon cinnamon





8 ounce container whipped cream cheese

1/4 cup powdered sugar

1/2 cup chopped Georgia pecans

Shredded carrots and pecans for garnish, optional




Preheat oven to 350º


Combine all cake ingredients in a large mixing bowl and stir unit well blended. Pour into a greased 9-inch square pan.  Bake at 350º for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan.


To prepare frosting, combine frosting ingredients and beat on low until smooth. Spread on cooled cake, top with shredded carrot and pecans if desired.


Makes one 9 inch cake




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