Dessert

Cathy's Carrot Cake with Cheesecake Cool Whip Frosting is for Dessert.

Cathy's Carrot Cake with Cheesecake Cool Whip Frosting takes 40 minutes to prepare.

Cathy's Carrot Cake with Cheesecake Cool Whip Frosting takes 35 minutes to cook.

Cathy's Carrot Cake with Cheesecake Cool Whip Frosting makes 12 servings.

The ingredients for Cathy's Carrot Cake with Cheesecake Cool Whip Frosting are:

Carrot Cake:

2 c. flour
1.5 c. sugar
1 tsp. baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 c. finely shredded carrots
2 (4 oz) Motts natural applesauce cups
2 T. vegetable oil
3 eggs
1 tsp. vanilla
1 (8 1/2 oz) can undrained crushed pineapple
1/2 c. coconut


Cheesecake Cool Whip Frosting:
1 (3.4 oz) pkg Jello Instant "Cheesecake" Pudding mix
1 c. 1% milk
3 1/2 c. Sugar Free Cool Whip

Here is how you make Cathy's Carrot Cake with Cheesecake Cool Whip Frosting:

Grease and flour two 9 x 1 1/2 inch round baking pans. Preheat oven to 350 F.In a bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, applesauce, oil, eggs, pineapple, and coconut. Using an electric mixer, beat until combined. Pour batter evenly in the pans.Bake for 30 - 35 minutes or until done (e.g., toothpick inserted near the center comes out clean). Cool 5 minutes, and remove from pans. Cool thoroughly, and frost with Cheesecake Cool Whip Frosting.Cheesecake Cool Whip Frosting:Combine milk and pudding mix in a medium bowl. Fold in Cool Whip. Frost cake.Cake with frosting must be refrigerated.Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user BOBTAIL2.

The nutritional information for Cathy's Carrot Cake with Cheesecake Cool Whip Frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 330.9

• Total Fat: 5.2 g
• Cholesterol: 54.1 mg
• Sodium: 322.2 mg
• Total Carbs: 65.2 g
• Dietary Fiber: 2.0 g
• Protein: 4.9 g