Shortcut Carrot Cake

1. 1

   Heat oven to 350F.

2. 2

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

3. 3

   Pour into 2 (8-inch) square pans sprayed with cooking spray.

4. 4

   Bake 25 to 30 min.

5. 5

   or until toothpick inserted in centres comes out clean.

6. 6

   Cool cakes in pans 10 min.

7. 7

   Invert onto wire racks; gently remove pans.

8. 8

   Cool cakes completely.

9. 9

   Beat cream cheese in large bowl with mixer until creamy.

10. 10

    Gradually add sugar, mixing well after each addition.

11. 11

    Whisk in Cool Whip.

12. 12

    Stack cake layers on plate, filling and frosting with cream cheese mixture.

13. 13

    Garnish with remaining nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.