Short Cut Carrot Cake

Carrot cake is delicious, but time consuming to make. This short cut version is just as good.

Ingredients

1 box spice cake mix plus ingredients listed on box to make this cake (oil, eggs, etc)
2 cups shredded carrots
1 can (8 ounce) crushed pineapple, drained
1 cup Planter's pecans, chopped
2 (8 ounce) packages cream cheese
2 cups powdered sugar
1 tub Cool Whip

Instructions

Preheat oven to 350 degrees.
Prepare cake according to instructions on box, stirring in carrots, pineapple and 3/4 cup of pecans.
Mix until blended.
Pour into two 9-inch round cake pans that have been greased and floured. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
Meanwhile, beat cream cheese and powdered sugar until well blended. Stir in whipped topping until blended.
Place one layer or cake on serving platter. Cover with icing. Place other cake on top and frost. Sprinkle pecans on top.