BEST CARROT CAKE
1 package (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
1 can (8 ounces) crushed pineapple in juice, drained
1 cup chopped pecans, divided
16 ounces cream cheese, softened
2 cups powdered sugar
1 tub (8 ounces) whipped topping, thawed
Heat oven to 350 degrees. Spray with cooking spray and then flour two 9-inch square pans.
Prepare cake batter as directed on package, adding in carrots, pineapple and 3/4 cup nuts.
Pour into prepared pans. Bake 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese and sugar in large bowl until blended. Whisk in whipped topping.
Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.