Try our Easy Carrot Cake recipe for a weeknight dessert! Use yellow cake mix and shredded carrots, and top with classic cream cheese frosting.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 cup MIRACLE WHIP Dressing
1/4 cup water
2-1/2 tsp. ground cinnamon
3 carrots, shredded (about 2 cups)
1 cup plus 2 Tbsp. chopped PLANTERS Walnuts, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2-1/2 cups powdered sugar
1/2 tsp. zest and 1 tsp. juice from 1 lemon
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Let's Make It
Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer 3 min. Stir in carrots and 1 cup nuts.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Add lemon zest and juice; mix well. Spread onto cake. Sprinkle with remaining nuts just before serving.
Save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with MIRACLE WHIP Light Dressing and PHILADELPHIA Neufchatel Cheese.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.