Shortcut Carrot Cake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 30 min
- Cook
- 25-30 min
Ingredients
- 1 pkg. (2-layer size) spice cake mix
- 3 large carrots, shredded (about 2 cups)
- 1 can (8 oz.) crushed pineapple, drained
- 1 cup chopped PLANTERS Pecans, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 cups powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Steps
- HEAT oven to 350°F.
- PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.
- BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
- STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.
Notes
SUBSTITUTE: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
SUBSTITUTE: Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.
HOW TO STORE: Keep refrigerated.