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Shortcut Carrot Cake

average rating

rate/review

prep time

30 min

total time

1 hr 30 min

makes

18 servings, 1 piece (122 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

2 cups shredded carrots

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

1 cup toasted chopped pecans, divided

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

2 cups icing sugar

3 cups thawed Cool Whip Whipped Topping

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 (8-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove cakes from pans to wire racks. Cool completely.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Whisk in Cool Whip.

STACK cakes on serving plate, spreading 1-1/2 cups cream cheese mixture between layers. Spread top and sides of cake with remaining cream cheese mixture. Sprinkle with remaining nuts. Keep refrigerated.