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Desserts

Carrot Cake with Cream Cheese Frosting

photo by:kraft
This carrot cake is moist and scrumptious all by its wonderful self. But it's even more scrumptious with maple cream cheese frosting!
time
prep:
15 min
total:
1 hr 45 min
servings
total:
24 servings

What You Need

1
pkg.   (2-layer size) spice cake mix
1
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2
cups   shredded carrots (about 2 to 3 medium)
1/2
cup  raisins
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  butter, softened
1/2
cup  maple-flavored or pancake syrup
1/2
cup   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Blend in dry pudding mix. Gently stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 45 min. or until toothpick inserted in center comes out clean. Cool completely in pan.

BEAT cream cheese, butter and syrup in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread over top of cake. Refrigerate until ready to serve.

Kraft Kitchens Tips

Make Ahead
Once the frosting sets over cake, cover cake and store in the refrigerator for up to a week. Or freeze it, wrapped tightly for up to 1 month; thaw in the refrigerator before serving.
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