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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tntcat

posted:7/8/2008

I loved this cake. My entire family really liked it, including the kids....It was easy to follow directions, had a fresh taste, just the right amount of sweet in the frosting.....so good....a keeper for sure. Thanks.

charblevins

posted:6/27/2008

Everyone at work loved this recipe. It was very easy!

waysonj

posted:6/18/2008

Not too bad. I have definitely had much better carrot cake. My bottom layer fell apart, but the icing salvaged it. The cake just didn't have enough flavor for me.

loucindia

posted:6/8/2008

I made this recipe and took it to a family reunion. Every body loved it and requested the recipe. Rave reviews from everyone!!

a cook

posted:5/23/2008

For the cake mix I used MILK in place of water. Omitted the pineapple, used 2+1/4 cups grated carrots and zucchini, added the pecans, made muffins and skipped the frosting. WONDERFUL. Sunny California

june460808

posted:5/21/2008

great icing loved it , very moist,easy to make.i put it in 2 round cake pans , i oiled and floured the pans and they still stuck.i used the frosting to hold it together, and it didnt slice very good it fell apart but was delious,didnt look to good but was a grrrreat cake.

a cook

posted:5/13/2008

WOW! Perfect ending to any meal or anytime! Makes you feel like your having a healthy dessert. It was a consensus amongst the group that the texture of the carrots added to the great flavors. No raisins were added, but several thought they were in it!...must have been the chopped pecans and pineable combo! The only cake my grandson will eat! Mmmm...so moist and yet not too sweet! For a 9x12 pan, I halfed the frosting mix, and it was plenty.

smbayles

posted:5/12/2008

I made this cake for Mother's Day and my whole family loved it! It was really moist and it tasted great. I couldn't stop eating the icing while I iced the cake. Very yummy!

a cook

posted:5/12/2008

I made two of these cakes and frosted them. when trying to cut them, they fell apart. what happened. I used the yellow cake mix with the 2 tsp of ground cinnamon.I was really disappointed.

a cook

posted:5/9/2008

Yummy! I love carrot cake, and this made it super easy. I am going to combine this with the Carrot Poke Cake recipe for a real treat!