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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

cheezy411

posted:4/5/2005

This cake is awesome especially the frosting!! Very easy to make moist and delicious.

marieflynn

posted:4/3/2005

I used light cream cheese and fat free cool whip and cake was still delicious.

a cook

posted:3/30/2005

I made this also for Easter...I was a little nervous becuase this was my first Easter I was hosting! Everyone LOVED the cake! Even my husband who dosen't really like carrot cake. I do agree the frosting was soooo good! I have already passed this recipe on to people!

Binkey57

posted:3/30/2005

It was great, very moist and tasty

a cook

posted:3/30/2005

Made it for Easter. Friends and family liked the cake but, the frosting they raved over. Said it wasn't sweet like traditional cream cheese frosting. I thought the cake was very moist which was a change from the dry carrot cakes I've had and made before. The frosting was great and like my family and friends will try the frosting on other cakes.

fernanda361

posted:3/29/2005

i made this cake for easter everyone loved it and all thought it came from the bakery , very easy and so decadent. i could not find the box of spice cake mix so i bought the carrot cake mix and used 1/2cup powdered sugar instead of 2 cups, fat free coolwhip, and low fat cream cheese for the frosting

a cook

posted:3/29/2005

took longer to cook than stated on the recipe. came out soggy inside.

tam1ara

posted:3/28/2005

very easy, and very tasty.....

a cook

posted:3/26/2005

I did mine with two circle cakes rather than squares. It was very simple and quite tasty. I liked making my own cream cheese frosting. It's so easy- who knew?!

lynn4011

posted:3/25/2005

the recipe is VERY easy. but i felt it needed a little more flavor. i added 2 t cinnamon and 1/2 allspice. i also bought cream cheese icing and added the coolwhip. everyone loved it.