Shortcut Carrot Cake

Yield: 18 servings

Ingredients

• 1 (18.25 ounce) box spice cake mix*
• 2 cups shredded carrots (about 1/2 pound)
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup Planters Chopped Pecans, divided
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 2 cups powdered sugar
• 1 (8 ounce) container Cool Whip Whipped Topping, thawed

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake mix batter as directed on box, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
3. Pour into 2 (9 inch) square baking pans.
4. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool.
5. Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
6. Stir in whipped topping until well blended.
7. Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream cheese mixture.
8. Carefully place second cake layer on top of first cake layer.
9. Frost top and sides of cake with remaining cream cheese mixture.
10. Garnish with remaining 1/4 cup pecans.
11. Refrigerate until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

* Substitute yellow cake mix + 2 teaspoons ground cinnamon for the spice cake mix.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company