Pumpkin-Carrot Cake with Brown Sugar Icing
59 Review(s)
2 Hr
Prep : 25 Min Cook: 1 Hr 35 Min
The luscious cream cheese icing on this moist spice cake makes this a perfect dessert to serve at your next special occasion. And no one needs to know that it started with a simple boxed cake mix!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) carrot cake mix
2
1 cup hot water
3
1 cup canned pumpkin
4
1/4 cup oil
5
3 eggs
6
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
7
1/2 cup packed dark brown sugar
8
2 cups thawed Cool Whip Whipped Topping
9
2 cinnamon sticks
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Mix contents of carrot/raisin packet from cake mix package with hot water in large bowl; let stand 10 min. Add cake mix, pumpkin, oil and eggs; beat with mixer until blended. Pour into 2 greased and floured 9-inch pans. Step 3
Bake 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool cakes completely. Step 4
Beat cream cheese and sugar in large bowl with mixer until blended. Whisk in Cool Whip. Stack cake layers on plate, filling and frosting layers with cream cheese icing. Garnish with cinnamon sticks. Kraft Kitchen Tips!
Variation
Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Note
If using a carrot cake mix that does not include a carrot/raisin packet, omit hot water. Beat cake mix, 1 cup cold water, pumpkin, oil and eggs in large bowl with mixer until blended. Pour into prepared pans; continue as directed.
Note
For best results, cut thin slice off top of one cake to level cake; discard trimmed piece or reserve for snacking. Place trimmed cake layer, cut-side down, on serving plate. Spread with icing, then cover with remaining cake layer and continue as directed.
Size Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions
Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 10 g
50 %
Cholesterol 85 mg
Sodium 380 mg
16 %
Carbohydrate 47 g
Fibre 2 g
Sugars 32 g
Protein 6 g
Vitamin A
70 %
Vitamin C
8 %
Calcium
6 %
Iron
10 %
Servings
12 servings, 1 piece (133 g) each
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.
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