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Desserts

Shortcut Carrot Cake

Shortcut Carrot Cake recipe
photo by:kraft
As in all good carrot cakes, fresh veggies balance the sweet cream cheese frosting. The bonus in the shortcut is the time you get back in your day.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) spice cake mix
3
large  carrots, shredded (about 2 cups)
1
can  (8 oz.) crushed pineapple in juice, drained
1
cup  chopped PLANTERS Pecans, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
cups  powdered sugar
1
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

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Substitute
Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.
How to Store
Keep refrigerated.
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