Desserts

Shortcut Carrot Cake

photo by:

kraft

As in all good carrot cake, fresh, flavorful veggies balance the sweet. The only difference between this and the classic recipe is the time you get back in your day.

time

prep:

30 min

total:

1 hr 30 min

servings

total:

18 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

Size-Wise

Looking for a simple dessert to serve at a party? This quick version of a classic serves 18 people.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP Lite Whipped Topping.

How to Store

Keep refrigerated.

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smithmomx3

posted:2/6/2012

easy tasty.

mathis08

posted:11/18/2011

Family and friends have come to expect me to make this cake for the holidays. The frosting makes enough for two cakes. If I only make one cake, I prepare half the frosting it calls for.

sbrittneyc

posted:5/20/2011

This was so easy to make and it tasted wonderful. Like everyone else says, it is very moist. It made a little more frosting than I prefer on cake but I just put it aside for my kids and husband. :) I will definitely make this again.

richa521

posted:4/26/2011

Nice overall taste and very moist. Made a ton of frosting!

dazey2322

posted:10/23/2010

love the frosting and the cake was so moist.

shopper110

posted:9/20/2010

This was great! Made it for work & everyone loved it - got several requests for recipe. I did it in 9x13 pan & it was perfect! Frosting is wonderful & whole cake is easy, moist, serves a bunch & absolutely delicious. It's a keeper!

ElizabethCooker

posted:9/19/2010

I love this recipe. I will continue to make this over and over again! I recommended this to anyone with Children and who love sweets and Carrots!

sarahebarrington

posted:9/11/2010

The flavor of this cake is yummy and the frosting is amazing. I added 2 cans of pineapple which added too much liquid. Will follow the directions next time to hopefully get a fluffier cake texture. But I will definitely make it again.

a cook

posted:7/24/2010

Great!!!!!

scook112793

posted:7/5/2010

Make it a true shortcut and use purchase frosting. Add a little lemon est to the cake batter and to the frosting-this takes the "pre-made" taste way-add a little fresh leomon juice to the frosting along with the zest to cut the sweetness.

K:45536v0 :74544

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Shortcut Carrot Cake

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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