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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biscogirl

posted:6/20/2007

Taste like a scratch cake but requires a lot less time. Thanks!!

heaven007

posted:6/3/2007

Carrot cakes are usually pretty difficult, but this one only tastes like it was hard to make. Easy and yummy.

Tandrea85

posted:5/20/2007

I made this cake for Mother's Day, and it was a hugh hit. Everyone enjoyed it and there were no leftovers. It took a lot of preping time but it was well worth it in the end. Very moist and wonderful taste.

amberthomas1

posted:5/9/2007

Made this for a birthday party, and it was very tasty. Moist and "carroty" too!! Definitely reccommend this one.

a cook

posted:5/8/2007

This was a disappointing cake. It tasted all right -- but hardly at all like a true carrot cake.

a cook

posted:5/8/2007

Very moist and delicious. The only thing I might change is using a cream cheese frosting instead.

a cook

posted:5/3/2007

I MADE THIS FOR MY DAD ON HIS BIRTHDAY, HE LOVED IT. I WILL MAKE AGAIN, BUT WILL OMIT THE WHIP CREAM IN THE ICING.

debjo57

posted:4/26/2007

I also added raisins to the cake. I made this for Easter dinner's desserts and everybody absolutely loved it!!! This will probably replace my original recipe that I always used simply because it is so much easier

ginger1224

posted:4/12/2007

This is one goooood cake! Easy to make, tastes great, and makes a lovely presentation. My sister and my niece don't care for carrot cake at all, and they both loved it! My sister took the leftover cake to work and everyone raved, one person asked for the recipe to make for her husband's birthday. Thanks Kraft and keep them comin'.

rbheidkr

posted:4/12/2007

Next time I would put in 8 X 13 pan, cut frosting in half. I had a terrible time getting it out of the square pans, 1/4 stayed in the bottom of the pan, I was gluing the cake together with the frosting. I did make some modifications and packed the carrots in to equal 2 cups, have a feeling it caused too much moisture, too long time to bake. I also substituted 1/3 less fat cream cheese in frosting and lite cool whip, I also used canola oil for the oil, I think next time I would cut 1 1/3 cup water on cake mix to 1 cup water to have less liquid or not pack carrots to equal 2 cups.