Surprise Carrot Cake

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 16 servings
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Crisco® Flour No-Stick Spray


2 1/4 cups Pillsbury SOFTASILK® Cake Flour

1 1/2 cups sugar

3/4 cup mayonnaise

2 tsps. baking soda

2 tsps. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground allspice or ground ginger

3 large eggs

1 (8 oz.) can crushed pineapple in juice, undrained

2 cups finely shredded carrots

3/4 cup chopped pecans


6 tbsps. butter, at room temperature

1 (8 oz.) pkg. cream cheese, softened

1 tsp. vanilla extract

1 to 2 tbsps. milk

4 cups (1 pound) powdered sugar


  1. HEAT oven to 350 degrees F. Spray two 9-inch round cake pans generously with flour no-stick spray. COMBINE cake flour, sugar, baking soda, cinnamon, salt and allspice in medium bowl. Combine mayonnaise, eggs and crushed pineapple with juice in large bowl. Add flour mixture; beat with electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occasionally. Stir in carrots and pecans. Pour batter into prepared pans. BAKE 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. BEAT cream cheese, butter and vanilla in bowl with electric mixer until well combined. Gradually add powdered sugar. Add milk by tablespoonful until frosting reaches a spreadable consistency. PLACE one cake layer topside down on serving plate. Spread with frosting. Top with remaining cake layer, topside up. Spread sides and top of cake with remaining frosting.