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Bakery-Style Carrot Cake

Bakery-Style Carrot Cake recipe
photo by:kraft
With just a 13x9-inch pan, you can create a spectacular layer cake!
20 min
1 hr 38 min
16 servings

What You Need

pkg.  (2-layer size) carrot cake mix
container  (16 oz.) ready-to-spread cream cheese frosting
cup  thawed COOL WHIP Whipped Topping
cup  finely chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 13x9-inch cake; cool completely. Remove from pan; cut crosswise in half.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended.

PLACE 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture. Cover with remaining cake half, top side up. Spread top and sides of cake with remaining COOL WHIP mixture. Press nuts into sides of cake.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this classic dessert on a special occasion.
How to Neatly Frost the Cake
Freeze cake layers about 20 min. before frosting to set the crumb. Slide strips of waxed paper under bottom cake layer on plate; remove strips after entire cake is frosted and nuts are added.
How to Cut Cake in Half
For best results, use a serrated knife to cut the cake in half.
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