Step 1

Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.

Step 2

Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.

Step 3

Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.

Step 4

Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.

Step 5

Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.

Step 6

Baking times:(9 inch pans and 9 x 13 pan: 23 – 28 minutes8 x 4 loaf pans: 40 – 45 minutes

Step 7

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

Step 8

Start with 3 cups of sugar, add more after tasting to desired sweetness. Use 1/3 less fat cream cheese (Neufchatel) in place of the regular cream cheese if desired.