Pumpkin-Carrot Cake with Brown Sugar Icing

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prep time

25 min

total time

2 hr

makes

12 servings, 1 piece (133 g) each

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kraft

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What You Need

1 pkg. (2-layer size) carrot cake mix

1 cup hot water

1 cup canned pumpkin

1/4 cup oil

3 eggs

1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup packed dark brown sugar

2 cups thawed Cool Whip Whipped Topping

2 cinnamon sticks

Make It

HEAT oven to 350ºF.

MIX contents of carrot/raisin packet from cake mix package with hot water in large bowl; let stand 10 min. Add cake mix, pumpkin, oil and eggs; beat with mixer until blended. Pour into 2 greased and floured 9-inch pans.

BAKE 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool cakes completely.

BEAT cream cheese and sugar in large bowl with mixer until blended. Whisk in Cool Whip. Stack cake layers on plate, filling and frosting layers with cream cheese icing. Garnish with cinnamon sticks.

kraft kitchens tips

Variation

Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

Note

If using a carrot cake mix that does not include a carrot/raisin packet, omit hot water. Beat cake mix, 1 cup cold water, pumpkin, oil and eggs in large bowl with mixer until blended. Pour into prepared pans; continue as directed.

Note

For best results, cut thin slice off top of one cake to level cake; discard trimmed piece or reserve for snacking. Place trimmed cake layer, cut-side down, on serving plate. Spread with icing, then cover with remaining cake layer and continue as directed.

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rating

The taste of this cake is fantastic! I didn't have round baking pans, so I used a springform pan & increased the cooking time. I got raves from everyone! And the icing is to die for! You have to try it!
posted by jankay | on 10/31/2012

rating

I made this cake in a 10x13 pan and it was great. So light and fluffy. I also made a layer cake which was left on the counter. Never got to taste the layer as is went bad and I had to throw it out. The recipe never indicated that it should be kept in the fridge. Very disappointed.
posted by a cook | on 10/11/2012

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Like the reviewer below me, I made this for Thanksgiving, omitted the raisins and it was a hit! I was a little worried when making it due to reviews of it not rising, so I didn't add a full cup of canned pumpkin (I added just less than a cup) and it was great!
posted by lexias | on 10/10/2012

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Disappointed to see a boxed cake mix in the ingredient list. There would be better quality control of the recipe if it really told you how to make the entire cake.
posted by jlfjohns | on 10/10/2012

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I made this cake For Thanksgiving and it was winner with everyone. I changed it slightly. I omitted the raisins.
posted by s_mackenzie | on 10/9/2012

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Although this cake was delicious, it didn't rise like a normal cake would, which was frustrating. I had to make double the recipe and have four layers to make it look presentable. I would not make this again.
posted by a cook | on 10/9/2012

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I made this recipe for Thanksgiving yesterday, and I was AMAZING! Everyone loved it and some people took pieces home!! I would definitely make this for every Thanksgiving supper :)
posted by Felicia0627 | on 10/8/2012

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it went over real big everyone loved it only used 1 pkg of cream cream turned out perfect. It's almost like a pound cake. already request for it to be made again
posted by cthibeau02 | on 10/6/2012

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Awesome
posted by trishtrouty | on 10/4/2012

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Was not my favorite, wasn't a big fan of the icing!
posted by sun_sweetie15 | on 10/3/2012