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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punkin242

posted:8/4/2006

I love carrot cake and this just seemed to be missing a spice in it. I did not care for the frosting I think the cool whip was too much.

sarita8

posted:8/3/2006

LOVED THE FROSTING

847740

posted:7/25/2006

I have been telling all my friends about this recipe. It is the best. I used chunk pineapple instead. I could not believe how good this frosting was. It is to die for. I served this cake when I had a guest for dinner and she could not stop raving about it. I am having guest tomorrow and am serving this as dessert. I can't wait to hear the comments. Thank you, thank you.

a cook

posted:7/21/2006

It taste so good and like a homemade cake.

Gloria Cox

posted:7/4/2006

I made this cake for a July 4th party and it was a big hit. This cake is easy to make, nice and moist and delicious.

CNAU2

posted:6/23/2006

this recipe is great. I made it for a girl at work for her birthday and everyone loved it. I never made a carrot cake before and I loved it and it was so easy to make. The only difference that I used was the icing. I used the cream cheese icing on a different recipe. I didn't use the one that goes on this recipe. the icing is what made it great.

theresasoos

posted:6/20/2006

It was so easy to make, and it came out delicious. I didn't have spice cake mix, so I substituted with white cake mix and cinnamon. No one believed that it was a mix. I almost ate the whole thing myself, and the frosting...yummers. :-)

nlwestfall

posted:6/7/2006

I have made this a couple of times and everyone loves it. The next time I make it, I will make it in cupcake form.

RalphB3

posted:6/6/2006

Having only tried baking/cooking for a few months now, I decided to try this recipe. I didn't know to wring out excess moisture from the carrots, so the cake was very moist. Still, everyone loved the cake, especially the frosting. It was easy to make, even for a beginner. The family voted and said to definitely make it again (and again and again!). But next time get the carrots a little drier.

mls06

posted:6/5/2006

I made this twice and took it camping. Everyone enjoyed it . I made it in a 13 X 9 pan so I could carry it easier. I also emailed it to some of my friends.