Bakery-Style Carrot and Walnut Cake Recipe

Create a spectacular layer cake with our Bakery-Style Carrot and Walnut Cake Recipe. This carrot and walnut cake recipe is made using a 13x9-inch pan.

Rated 4 from 1 votes

Prep Time

20M

Total Time

1H38M

Servings

16 servings

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

1 container (16 oz.) ready-to-spread cream cheese frosting

1 cup thawed COOL WHIP Whipped Topping

1 cup finely chopped PLANTERS Walnuts

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1. Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely. Remove from pan; cut crosswise in half.

2. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.

3. Place 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture. Cover with remaining cake half, top side up. Spread top and sides of cake with remaining COOL WHIP mixture. Press nuts into sides of cake.

Bakery-Style Carrot and Walnut Cake Recipe

What You Need

Instructions

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