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And we cannot forget desert on that cooling late summer evening!  Try this carrot cake on for size!

Shortcut Carrot Cake

Ingredients

1 pkg spice cake mix

2 cup shredded carrots

1 can crushed pineapple, drained (8 oz)

1 cup chopped pecans, divided

2 pkg. cream cheese softened

2 cups powdered sugar

1 tub whipped topping, thawed

Directions

Preheat oven to 350

Prepare cake mix batter as directed

Stir in carrots and pineapple

Stir in ¾ cup of pecan until well blended. 

Pour into 2 9 in. lightly greased and floured square baking pans.

Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean.

Cool.

Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until blended

Stir in whipped topping until well blended

Place 1 cake layer on serving plate.

Spread with 1 ½ cups cream cheese mixture

Carefully place second cake layer on top of first cake layer.

Frost top and sides of cake with remaining cream cheese mixture

Garnish with remaining pecans

Refrigerate until ready to serve.

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