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:9/6/2005

i put some raisins in the cake mix and it tasted great my family loved it.

ALS925

posted:8/17/2005

This cake is so easy, and so delicious!!! I did find the icing a little thin, but I refrigerated it for about a half hour, mixed it and it was better. For Easter, I tinted a small amount of icing with orange and green and piped on little carrots and wrote "Happy Easter" across the top! It was a huge hit! I will definately make this again!

Jeanrh

posted:8/16/2005

The frosting was not thick enough. The center did not stay thick. Too much frosting for cake. Great taste. Love the cake

maximilian2

posted:8/13/2005

mmm

deekaydk

posted:8/5/2005

The cake is good, but I've always make my carrot cake from scratch; the frosting is what makes this an excellent combination! My hubby requested carrot cake for his birthday and was impressed with your version. He has requested I use your recipe in the future. Thanks for putting together such a wonderful magazine and making your recipes available.

kao4

posted:8/3/2005

The cake was very easy and everyone loves the icing, because it wasn' t as heavy as the traditional icing.

a cook

posted:7/10/2005

I love the cake but thought the frosting wasn't as good as a regular cream cheese frosting would be.

iluvcake3

posted:7/8/2005

This recipe was the SUPERB! I added a cup of coconut to the cake recipe and it was TERRIFIC! Loved the cake, loved the icing! Im making this for my dad's birthday this month.

LLaPlante

posted:7/3/2005

I made this cake for a bake sale and it was a HUGE HIT! I even had one gentleman come back and ask if I'd make him a half sheet for a party (he said he wife couldn't make carrot cake that good). I used a white cake mix, added spices and raisins, and served it out of a 9X13 pan. It was terrific and SO easy!! Every piece got sold. I'll definitely make it again.

a cook

posted:6/24/2005

A friend at work fixed it for a lunch we could not stop eating it till gone