All Recipes

Best Carrot Cake Recipe

Prep

15-30 mins

Total

1 HR 40 MIN

Servings

16 Servings

Ingredients

1  pkg

(2-layer size) spice cake mix

3 large

carrots, shredded (about 2 cups)

1 can

(8 oz.) crushed pineapple in juice, drained

1 cup

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

Instructions

Step 1

Heat oven to 350°F.

Step 2

Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.

Step 3

Pour into 2 greased and floured 9-inch square pans sprayed with cooking spray.

Step 4

Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

Step 5

Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.

Step 6

Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.

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