Discover why we think this the Best Carrot Cake Recipe! Fresh carrots balance the sweetness of the cream cheese frosting in our Best Carrot Cake Recipe.
What You Need
Original recipe yields 16 servings
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 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
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Let's 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 greased and floured 9-inch square pans sprayed with cooking spray.
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.
Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.
Use chopped pecans instead of walnuts.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
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 a yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 50g
Dietary Fiber 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.