Easy Carrot Cake

Easy Carrot Cake

Tags: Cakes, Dessert/Sweets, Frosting

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Ready Time: 150 min
  • Yield: 12 servings

Ingredients

CAKE

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups Crisco® Pure Vegetable Oil
  • 4 large eggs
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped pecans

FROSTING

  • 1 1/4 cups firmly packed brown sugar
  • 2/3 cup heavy cream
  • 1 1/4 cups flaked coconut
  • 1/2 cup chopped pecans

Preparation Directions

  • HEAT oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
  • For Cake: BEAT cake mix, cinnamon, oil and eggs in large bowl with electric mixer on low until moistened. Beat 2 minutes on medium speed. Fold in shredded carrots and pecans. Pour into prepared pan.
  • BAKE 28 to 30 minutes or until toothpick inserted in center comes out clean.
  • For Frosting: HEAT oven to broil. Place oven rack 4 inches from heat. Combine brown sugar, heavy cream, coconut and pecans in medium bowl. Gently spread on top of warm cake. Broil 4 to 5 minutes or until bubbly and light golden brown. Cool on wire rack.