This wonderful Quick Layered Carrot Cake recipe is so easy to make since it starts with a boxed carrot cake mix. This cake is baked in a jelly roll pan, making it easy to get nice even layers. The PHILADELPHIA Cream Cheese icing is nestled between each layer and on top.
What do I need ?
Original recipe yields 16 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 pkg. (2-layer size) carrot cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 Tbsp. butter, softened
1 tsp. vanilla
2 cups icing sugar
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter as directed on package; pour into parchment-lined 15x10x1-inch pan. Bake 18 to 20 min. or until toothpick inserted in centre comes out clean. Cool completely.
Beat cream cheese and butter in large bowl with mixer until creamy. Blend in vanilla. Gradually add sugar, beating well after each addition.
Cut cake lengthwise, then crosswise in half. Stack cake layers on plate, spreading cream cheese frosting between layers and on top of cake.
Kraft Kitchen Tips!
Add 1/2 cup chopped walnuts to prepared cake batter before pouring into prepared pan and baking as directed.
Enjoy a slice of this carrot cake with a hot cup of freshly brewed Nabob Summit 100% Columbian Coffee.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 280 mg
Total carbohydrate 43 g
Dietary fibre 1 g
Sugars 32 g
Protein 4 g
16 servings, 1 slice (91 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.