Comida Kraft
Recipe Box

Shortcut Carrot Cake

Shortcut Carrot Cake is rated 4.3534883720930235 out of 5 by 215.
Prep Time
30
min.
Total Time
1
hr.
40
min.
Servings

16 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.
  • Pour into 2 greased and floured 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. Remove from pans to wire racks; cool completely.
  • Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
  • Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.

Healthy Living

Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

For a Decorative Design

Use a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup nuts over lines.

Substitute

Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 420
Total fat 25g
Saturated fat 11g
Cholesterol 75mg
Sodium 310mg
Carbohydrate 46g
Dietary fiber 1g
Sugars 34g
Protein 5g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %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.

Ratings & Reviews

Rated 3 out of 5 by from Next time I would put in 8 X 13 pan, cut frosting in half. Next time I would put in 8 X 13 pan, cut frosting in half. I had a terrible time getting it out of the square pans, 1/4 stayed in the bottom of the pan, I was gluing the cake together with the frosting. I did make some modifications and packed the carrots in to equal 2 cups, have a feeling it caused too much moisture, too long time to bake. I also substituted 1/3 less fat cream cheese in frosting and lite cool whip, I also used canola oil for the oil, I think next time I would cut 1 1/3 cup water on cake mix to 1 cup water to have less liquid or not pack carrots to equal 2 cups.
Date published: 2007-04-12
Rated 1 out of 5 by from If you know what a good carrot cake is, this recipe is really disappointing in flavor and texture. If you know what a good carrot cake is, this recipe is really disappointing in flavor and texture. It taste just like a cake mix cake. I would rather spend a little more effort and make the a real carrot cake from scratch! My husband said "This is not one of your best!"
Date published: 2013-09-11
Rated 4 out of 5 by from WHen you make a boxed cake use MILK and MELTED BUTTER instead of water and oil. WHen you make a boxed cake use MILK and MELTED BUTTER instead of water and oil. Add an extra egg . THen add your other ingredients. Doing this makes for a really good cake and won't taste BOXIE. It won't interfere with the baking, etc. I do this all the time with box mixes. I am going to try this even though I have a from scratch recipe
Date published: 2016-03-10
Rated 5 out of 5 by from Made this for my husband..I did not like carrot cake,until now. Made this for my husband..I did not like carrot cake,until now. Love this recipe. I made in a 9x13 worked great but you only need half the frosting..also makes great cupcakes..
Date published: 2013-05-24
Rated 5 out of 5 by from This was the best "boxed and easy" carrot cake I have tasted. This was the best "boxed and easy" carrot cake I have tasted. My family was impressed and loved it!
Date published: 2016-03-31
Rated 5 out of 5 by from WOW! WOW! Perfect ending to any meal or anytime! Makes you feel like your having a healthy dessert. It was a consensus amongst the group that the texture of the carrots added to the great flavors. No raisins were added, but several thought they were in it!...must have been the chopped pecans and pineable combo! The only cake my grandson will eat! Mmmm...so moist and yet not too sweet! For a 9x12 pan, I halfed the frosting mix, and it was plenty.
Date published: 2008-05-13
Rated 5 out of 5 by from IF YOU ARE A CARROT CAKE LOVER, THIS RECIPE IS FOR YOU! IF YOU ARE A CARROT CAKE LOVER, THIS RECIPE IS FOR YOU! This cake is awesome! I made it for Easter, and everyone loved it, Loved IT! At first I thought, if it's a carrot cake, why do I have to purchase a spice cake?! But I just went with it, and I couldn't find any shredded carrots, so I grated some fresh carrots myself, (about 1 1/4 cups) but I left out the pineapple (cause I hate it) And the frosting, Oh MY God! It doesn't taste like any frosting I've ever tasted, it tastes just like cheescake! And Iasked everyone what it tasted like without telling them my opinion, and they all said, cheescake! And there's enough to frost the cake, and to have everyone lick the bowl afterwards! This cake was just spectacular, worth doing again and again! One thing I will add next time is raisins, not too much to over power it but like 3/4 of a cup, just right.
Date published: 2006-04-18
Rated 4 out of 5 by from Having only tried baking/cooking for a few months now, I decided to try this recipe. Having only tried baking/cooking for a few months now, I decided to try this recipe. I didn't know to wring out excess moisture from the carrots, so the cake was very moist. Still, everyone loved the cake, especially the frosting. It was easy to make, even for a beginner. The family voted and said to definitely make it again (and again and again!). But next time get the carrots a little drier.
Date published: 2006-06-06
  • 2016-08-27T10:10CST
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