Carrot Layer Cake

Cake
1 package of DUNCAN HINES Moist Deluxe Yellow Cake Mix
4 eggs
1/4 cup CRISCO Oil or CRISCO PURITAN Canola Oil
3 cups grated carrots
1 cup finely chopped nuts
2 teaspoons ground cinnamon

Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons vanilla extract
4 cups confectioners sugar

1. Preheat oven to 350F. Grease and flour
2. (8 or 9 inch) round baking pans.

3. For cake, combine cake mix, eggs, oil, carrots, nuts and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pans. Bake at 350F for 35 to 40 minutes or until toothpick inserted in centers comes clean. Cool.

4. For frosting, place cream cheese, butter and vanilla extract in large bowl. Beat at low speed until smooth and creamy. Add confectioners sugar gradually, beating until smooth. Add more sugar to thicken or milk or water to thin frosting, as needed. Fill and frost cooled cake. Garnish with whole pecans.

Makes 12 to 16 servings