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Shortcut Carrot Cake

Prep Time:
30 min

Total Time:
1 hr 30 min

Makes:
18

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

2 cups shredded carrots (about 1/2 lb./225 g)

1 can (14 fl oz/398mL) crushed pineapple in juice, drained

1 cup chopped toasted pecans, divided

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

2 cups icing sugar

3 cups thawed COOL WHIP Whipped Topping

HEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup of the pecans. Pour into two 8-inch square baking pans. Bake 25 to 30 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese and sugar with mixer until well blended. Stir in whipped topping.

STACK cakes on serving plate, spreading 1-1/2 cups of the cream cheese mixture between layers. Spread top and sides of cake with remaining cream cheese mixture. Sprinkle with remaining 1/4 cup pecans. Refrigerate leftovers.

Kraft Kitchens Tips

Substitute

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

Special Extra

For a special decorative design, use a wooden toothpick to draw four diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.

Size-Wise

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

K:45536v1ec:88453

(30)

Rated

by marilyn_joyce on 11/11/2008
" terrible terrible"

See All Ratings and Comments

Serving Size = 1 piece (122 g)

Nutritional Information

Calories

410

Total fat

25 g

Saturated fat

10 g

Cholesterol

65 mg

Sodium

340 mg

Carbohydrate

45 g

Dietary fibre

2 g

Sugars

35 g

Protein

5 g

Vitamin A

30 %DV

Vitamin C

4 %DV

Calcium

10 %DV

Iron

6 %DV