Thursday, June 10, 2010

"Carrots for The Cake"

EZ Carrot Cake
1 package spice cake mix 2 layer size
2 cups grated carrots about 1/2 pound
1 8-ounce can crushed pineapple, drained
1 cup chopped pecans, divided
2 8 - ounce package cream cheese, softened
2 cups confectioners sugar or Splenda
1 8-ounce whipped desert topping

Preheat oven to 350 F
Prepare cake mix as directed on package, stirring carrots, pineapple, 3/4 cup peacans until well blended. Pour into 2 prepared 9-inch round baking pans. Bake for 25-30 minutes. Cool!
Beat cream cheese and sugar with electric mixer stir in whipped topping until well blended.
Place 1 cake layer spread with 1 1/2 cups of cream cheese mixture. Place 2nd cake on top and frost top and sides with the remaining cream cheese mixture. Garnish with remaining 1/4 pecans.

Oil on canvas panel
5 x 7 inches
$75.00 plus s/h
If you are interested please email me:


David Larson Evans said...

Great little painting its like desert.

Gwen Bell said...

Love the bright orange carrots! Really nice work...and thanks for the recipe!

dominique eichi said...

Such a great idea to add the recipe...... Will have to try it soon because my mouth is already watering !! FAb carrots too.

Mary Sheehan Winn said...

Love these carrots, Irit. The recipes are a bonus!

Dana Cooper said...

You cook too? Wonderful carrots and recipe Irit, thanks for sharing!