Quick Layered Carrot Cake

110 16 servings, 1 slice (91 g) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
1
hr.
50
min.
Servings

16 servings, 1 slice (91 g) each

This wonderful Quick Layered Carrot Cake recipe is so easy to make since it starts with a boxed carrot cake mix. This cake is baked in a jelly roll pan, making it easy to get nice even layers. The PHILADELPHIA Cream Cheese icing is nestled between each layer and on top.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; pour into parchment-lined 15x10x1-inch pan. Bake 18 to 20 min. or until toothpick inserted in centre comes out clean. Cool completely.
  • Beat cream cheese and butter in large bowl with mixer until creamy. Blend in vanilla. Gradually add sugar, beating well after each addition.
  • Cut cake lengthwise, then crosswise in half. Stack cake layers on plate, spreading cream cheese frosting between layers and on top of cake.

Special Extra

Add 1/2 cup chopped walnuts to prepared cake batter before pouring into prepared pan and baking as directed.

Serving Suggestion

Enjoy a slice of this carrot cake with a hot cup of freshly brewed Nabob Summit 100% Columbian Coffee.

Servings

  • 16 servings, 1 slice (91 g) each

Nutritional Information

Serving Size 16 servings, 1 slice (91 g) each
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 14g
Saturated fat 6g
Cholesterol 60mg
Sodium 280mg
Carbohydrate 43g
Dietary fibre 1g
Sugars 32g
Protein 4g
   
Vitamin A 30 %DV
Vitamin C 4 %DV
Calcium 4 %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.

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