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9 servings, one square each
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For a quick-and-easy frosting, beat 4 oz. (1/2 of 8-oz. pkg.) softened PHILADELPHIA Neufchatel Cheese and 1 cup powdered sugar in small bowl with electric mixer on medium speed until well blended. Spread over cooled cake. Sprinkle with 2 Tbsp. chopped PLANTERS Pecans.
Substitute dried cranberries for the raisins.
Sprinkle cooled cake lightly with powdered sugar just before serving.
Enjoy! This moist cake is made with carrots, which are rich in vitamin A, and creamy wheat (enriched farina) hot cereal, a good source of iron.
* 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.
Amazing! I made this without carrots and used oatmeal instead of cream of wheat. Make sure to top it with the forsting!
truly a masterpiece
Thise are the ingredients I enjoy in a carrot cake. I am particular about this. I love carrot cake, pineapple adds to it, and I like to try new recipes.