Carrot Cake

I've been making several carrot cakes lately. Today I made one for the MOPS bake sale on Sunday. It's a basic version of the one I usually make- mainly so it will fit into a disposable pan with lid.

Here is what you need:

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 3 large)
1 can (8 oz.) crushed pineapple, drained

*Heat oven to 350°F. Prepare cake batter as directed on package





*Stir in carrots and pineapple





*Pour into 9x13 inch pan


*Bake for about 35-40 min. or until toothpick inserted in centers comes out clean






*Cool in pan 10 min.; invert onto wire rack. Remove pan. Turn cake over; cool completely



For the icing you will need:
4 oz cream cheese
1/4 cup (1/2 stick) butter, softened
1/2 tsp. pumpkin pie spice
2 cups powdered sugar



*Beat cream cheese, butter and spice in large bowl with electric mixer until well blended.


*Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.






A couple of weeks ago I make cupcakes- they looked like this:



I will blog about the more fancy version of this cake when I make it for Nathon's Birthday:)