Shortcut Carrot Cake

By melanieroe

Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 18 servings

Nutrition Information
Calories 390 Total fat 23 g Saturated fat 10 g Cholesterol 60 mg Sodium 310 mg Carbohydrate 45 g Dietary fiber 1 g Sugars 32 g Protein 5 g Vitamin A 35 %DV Vitamin C 4 %DV Calcium 8 %DV Iron 6 %DV

Ingredients

• 1 pkg. (2-layer size) spice cake mix
• 2 cups shredded carrots (about 3 large)
• 1 can (8 oz.) crushed pineapple, drained
• 1 cup PLANTERS Chopped Pecans, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Details

Servings 18
Adapted from kraftfoods.com

Preparation

Step 1

HEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.

MEANWHILE, beat cream cheese and sugar until well blended. Whisk in COOL WHIP.

STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.

For a Decorative Design
Use a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.

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