Canadian Thanksgiving

                     1 pkg. (2-layer size) carrot cake mix

1 cup hot water

1 cup canned pumpkin

1/4 cup oil

3 eggs

1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup packed dark brown sugar

2 cups thawed Cool Whip Whipped Topping

2 cinnamon sticks

make it

HEAT oven to 350ºF.

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.

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.

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 kitchens 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.

The Link:                                             http://www.kraftcanada.com/en/recipes/pumpkin-carrot-cake-brown-sugar-119033.aspx