Shortcut Carrot Cake

By srumbel

As in all good carrot cake, fresh, flavorful veggies balance the sweet. The only difference between this and the classic recipe is the time you get back in your day.
from kraftrecipes

Ingredients

• 1 pkg. (2-layer size) spice cake mix
• 3 large carrots, shredded (about 2 cups)
• 1 can (8 oz.) crushed pineapple, 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

Details

Preparation time 30mins
Cooking time 90mins

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 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.

Kraft Kitchens TipsSize-Wise
Looking for a simple dessert to serve at a party? This quick version of a classic serves 18 people.

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP Lite Whipped Topping.
How to Store
Keep refrigerated.

The frosting makes enough for two cakes. If I only make one cake, I prepare half the frosting it calls for.

I did it in 9x13 pan & it was perfect! Frosting is wonderful & whole cake is easy, moist, serves a bunch & absolutely delicious. It's a keeper!