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Carrot Cake Recipe

   
 

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     Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   18
Preptime   30/1.5

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 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
 

Instructions
HEAT oven to 350F. 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 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.
Kraft Kitchens Tips Size-Wise Looking for a simple dessert to serve at a party? This quick version of a classic serves 18 people. For a Decorative Design Use a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup nuts over lines Substitute Substitute a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.


Originally Submitted
5/13/2010





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