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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avapeach

posted:6/13/2005

My husband absolutely loved this cake. He keeps begging me to make it again. The cake was very easy to make, very moist and the frosting is unbelievable. It was definitely a hit in my house.

RECTORCREEK

posted:5/31/2005

Ease in preparation was great! For a recipe that uses a box mix, it is excellent. We all loved it!

SASHA_B

posted:5/21/2005

I made this recipe and my family loves it....My husband brought some to work with him and left the cake on the table for a minute when he came back it was gone...The guys loved it.....and so did we......Thanks Kraft

c_trump23

posted:5/19/2005

This simple recipe got great reviews from my family

a cook

posted:5/11/2005

Tastes deliciously homemade. You can't tell it was made using a boxed cake mix.

a cook

posted:5/4/2005

I made this recipe in a 13 x 9 pan because I didn't have a cake carrier big enough for a 9" square cake. It turned out just fine. Everybody loved it and I promised to make it again for next year's Easter dinner (if they can wait that long).

a cook

posted:5/1/2005

its arecipie i find right at home and its delioucious!

a cook

posted:4/23/2005

I made this cake for Easter dinner because I was getting tired of the store-bought varieties. I used pre-shredded carrots from the produce section to save time. I also used walnuts instead of pecans. I knew it was a hit when not only my husband raved about it, but HIS mother loved it ,too. Everyone like the consistency of the cake using the pre-shred carrots.

joshuasgirl1992

posted:4/10/2005

I will definitely make this again. It was easy, moist and delicious!

bjnajera

posted:4/6/2005

Loved this cake, It is very moist and delicious. I used the juiced drained from the pineapple as part as the water the cake mix calls for.