Shortcut Carrot Cake

photo by:kraft

As in all good carrot cakes, fresh veggies balance the sweet cream cheese frosting. The bonus in the shortcut is the time you get back in your day.

time

prep:

30 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) spice cake mix

large carrots, shredded (about 2 cups)

can (8 oz.) crushed pineapple, drained

cup chopped PLANTERS Pecans, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cups powdered sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

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.

Kraft Kitchens Tips

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.

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a cook

posted:1/19/2007

Sorry, but the cake was too moist and didn't seem to cook properly. The taste was good but very heavy and the texture wasn't right.

tamarb

posted:1/3/2007

Easy to make and decorate as shown in the picture. Yummy and is also a nicely presented cake. Everyone loved it!

pcwhite

posted:12/24/2006

I really like this recipe for carrot cake. I made it for Christmas desert and it came out fantastic. I used raisins instead of the crushed walnuts and this gave the cake a even better taste along with the spice and pineapple flavor. I will make this cake again and try the crushed walnuts next time.

iris181

posted:12/6/2006

I made this recipe for Thanksgiving and everyone loved it! I used chunked pineapples instead and I also incorporated the juice left over from the pineapples. It was great! I am making this again for Christmas.

shellyrentz

posted:11/30/2006

I make this cake every year during the holidays and it is wonderful. Guests always love it!!!

a cook

posted:11/21/2006

We've made this recipe more than once and continue to get requests for it. It is so easy (the only hard part is the carrots) that it is now my husband's signature recipe.

shawn0928

posted:9/26/2006

I thought this cake was excellent, however instead of using the water called for on the cake box I reserved the pineapple juice and used that for the cake. You can't really taste the difference.

Sradomski

posted:9/10/2006

Excellent!!! I made this for a Labor Day get together. People who are not fond of sweets,raved about the carrot cake. I made it a 13x9 inch pan because I thought it would be easier to transport. The icing was delicious. I would use the icing for my pineapple cake from now on. Thank you Kraft for a delicious and easy carrot cake.

dayna3

posted:9/8/2006

I recently made this for a family party and everyone loved it! Was simple to make and tasty. Will definitely make again.

mama2calli

posted:8/9/2006

I didn't try the frosting and opted for canned cream-cheese frosting instead. I made this for my friend's birthday and she LOVED it, said I could definitely make it again! Also, I made it in a 9 x 13 pan to save time & energy, it came out just fine.