The Easiest Carrot Cake
I'm not much of a baker, but I do pull out the stops for my mom's birthday. This year she asked for a carrot cake. This recipe is easy, moist and tasty. I can never leave a cake unadorned, and the internet is bursting with beautiful images of pineapple flowers. Truly lovely, but this girl does not have the time or talent to dehydrate fresh pineapple. Trader Joe's dried pineapple slices to the rescue! With a little experimentation, I managed to come up with these pretty flowers.
1 pkg of spice cake mix - I used Duncan Hines
2 cups of shredded carrots
1 8oz can of crushed pineapple drained
1/4 cup raisins
1/4 chopped pecans
Prepare the cake according to the mix instructions, adding the additional ingredients.
Once the cake cools, frost.
Stick of butter
Small package of cream cheese
2 cups Confectioners sugar
1 teaspoon vanilla extract
With a hand mixer, combine ingredients until smooth and spreadable. You may need to add additional sugar.
1/2 cup of shredded coconut
To toast, spread on parchment paper and put in the oven on 350 degree until browned. Keep an eye on it, it can easily burn.
1/2 cup chopped pecans
Gently press the topping into the sides of the cake. I usually place parchment paper around the edge of the cake before I ice it. It makes it easier to clean up the serving plate later.
One package Dried Pineapple Slices - Trader Joe's
Gently separate the dried pineapple slices
Cut scallops around the edge and clip.
Roll up. Have fun.