Dump and Bake Carrot Cake

• temps total: 50 minutes

Ingrédients

2 cups shredded carrots

1 (20 oz) can crushed pineapple (with juice)

1 (14 oz) can sweetened condensed milk

1 box spice cake mix

1 stick (½ cup) butter, sliced

Optional Toppings:**

8 oz cream cheese, cubed then melted for drizzling optional)

1 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F.

Grease a 9×13″ baking dish.

Layer the shredded carrots evenly across the bottom.

Pour the crushed pineapple (with juice) over the carrots.

Drizzle the sweetened condensed milk on top.

Sprinkle the spice cake mix evenly across the surface—do not stir.

Add chopped pecans if using.

Dot the top with slices of butter.

Bake for 45–55 minutes, or until the top is golden and the edges are bubbly.

Let cool slightly, then drizzle with melted cream cheese frosting. (To melt, microwave in 15-second intervals.)

Enjoy!