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Pumpkin-Carrot Cake with Brown Sugar Icing

average rating

rate/review

prep time

25 min

total time

2 hr

makes

12 servings, 1 piece (133 g) each

photo by:

kraft

recipe by: kraft

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.

GREASE and flour 2 (8-inch) round pans. Remove carrot/raisin packet from cake mix package; mix contents with hot water in large bowl. Let stand 10 min. Add cake mix, pumpkin, oil and eggs; beat with mixer until well blended. Pour into prepared 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 well 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

Note

For best results, cut thin slice off top of 1 cake to level cake; place, cut-side down, on serving plate. Spread with icing, then cover with remaining cake layer and continue as directed.

Size-Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions

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 well blended. Pour into pans; continue as directed.