Thursday, June 10, 2010
"Carrots for The 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: