from Kraft
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
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