Shortcut Carrot Cake

By Blondie

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 tips
SUBSTITUTE
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
SUBSTITUTE
Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.
HOW TO STORE
Keep refrigerated.

calories 440 - carbs 51