Shortcut Carrot Cake

Shortcut Carrot Cake
Shortcut Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (2-layer size) spice cake mix

  • 3

    large carrots, shredded (about 2 cups)

  • 1

    can (8 oz.) crushed pineapple in juice, drained

  • 1

    cup chopped PLANTERS Pecans, divided

  • 2

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 2

    cups powdered sugar

  • 1

    tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

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 sprayed with cooking spray. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP. STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts. SUBSTITUTE Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix. HOW TO STOREKeep refrigerated.

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