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Ingredients
- 2 baked 9" round carrot cake layers, cooled
- 1 (8 oz) PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened
- 1 pkg (16 oz) powdered sugar
- 2 tsp. vanilla
- 1 pkg (7 oz) BAKER'S ANGEL FLAKE Coconut, divided
- Few drops red food coloring
- 1/2 tsp. water
- Decorations: 2 pieces red string licorice, 2 lg flat gumdrop candies, 17 sm gumdrops
Preparation
Step 1
CUT 1 cake layer as shown in Diagram 1. Arrange cakes on tray or large platter as shown in Diagram 2.
BEAT cream cheese, butter, sugar and vanilla with mixer until well blended; frost cake.
RESERVE 1/4 cup coconut. Mix food coloring and water; toss with remaining coconut until evenly tinted. Sprinkle over cake. Add reserved coconut for the cheeks and inner ears. Add decorations to resemble photo.