Bakery-Style Carrot Cake - Kraft Recipes Top
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Bakery-Style Carrot Cake

Prep Time
Total Time

16 servings

With just a 13x9-inch pan, you can create a spectacular layer cake!

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What You Need

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Make It

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  • 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.

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 390
Total fat 23g
Saturated fat 5g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 33g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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