April 26, 2009

Kraft shortcut carrot cake

1 pkg. (2-layer size) spice cake mix 2 cups shredded carrots (about 3 large) 1 can (8 oz.) crushed pineapple, drained 1 cup PLANTERS Chopped Pecans, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 cups powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It!
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. 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 TipsSize-WiseLooking for a simple dessert to serve at a party? This quick version of a classic serves 18 people. For a Decorative DesignUse a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.SubstituteSubstitute yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.

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