Shortcut Carrot Cake
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb./225 g)
1 can (14 fl oz/398mL) crushed pineapple, drained
1 cup chopped toasted pecans, divided
2 pkg. (250 g each)Brick Cream Cheese, softened
2 cups icing sugar
3 cups thawed Whipped Topping
1 PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup of the pecans. Pour into two 8-inch square baking pans. Bake 25 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.
2 MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping.
3 PLACE one cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first layer. Frost top and sides of cake with remaining cream cheese mixture. Sprinkle with remaining 1/4 cup pecans. Store in refrigerator.